If you’re a fan of unique desserts that combine chewy textures, rich flavors, and a hint of earthiness, then Matcha White Chocolate Mochi Brownies are a must-try. These brownies blend the fudgy, dense qualities of traditional brownies with the chewy, glutinous texture of mochi, all infused with the vibrant, slightly bitter taste of matcha green tea and the creamy sweetness of white chocolate. This article will take you through everything you need to know about making this delicious treat, including a detailed recipe, tips for perfect texture and flavor, variations, serving suggestions, and the health benefits of matcha.
Table of contents
Table of Contents
What Are Matcha White Chocolate Mochi Brownies?
Matcha White Chocolate Mochi Brownies are a fusion dessert that combines Japanese mochi—a chewy rice cake made from glutinous rice flour—with classic American-style brownies. The matcha powder adds a beautiful green hue and a subtle bitterness that balances the sweetness of white chocolate. The mochi flour (glutinous rice flour) gives the brownies a unique chewy texture, different from the cakey or fudgy texture of traditional brownies.
This dessert is gaining popularity worldwide for its distinct texture and flavor profile, making it a perfect treat for matcha lovers and those looking for gluten-free or allergy-friendly dessert options.
Why Choose Matcha White Chocolate Mochi Brownies?
- Unique Texture: The mochi flour creates a chewy, slightly sticky texture that contrasts beautifully with the creamy white chocolate.
- Flavor Balance: The earthy bitterness of matcha balances the sweetness of white chocolate, creating a sophisticated flavor.
- Gluten-Free Option: Using mochiko (glutinous rice flour) makes these brownies naturally gluten-free.
- Visual Appeal: The vibrant green color from matcha makes these brownies visually stunning.
- Cultural Fusion: Combines Japanese and Western dessert elements for a unique culinary experience.
Health Benefits of Matcha
Matcha is powdered green tea leaves with numerous health benefits:
- Rich in antioxidants: Especially catechins like EGCG, which help reduce cell damage and inflammation.
- Boosts metabolism: Matcha can increase thermogenesis, helping burn calories.
- Enhances focus and calm: Thanks to L-theanine, which promotes relaxation without drowsiness.
- Provides sustained energy: Contains moderate caffeine for a gentle energy boost without jitters.
Incorporating matcha into your desserts not only adds flavor but also a nutritional boost.
Ingredients for Matcha White Chocolate Mochi Brownies
Here is a comprehensive list of ingredients based on tested recipes and popular variations:
PrintMatcha White Chocolate Mochi Brownies: Recipe, Tips, and Variations
These Matcha White Chocolate Mochi Brownies combine the chewy, glutinous texture of mochi with the fudgy richness of white chocolate brownies, infused with vibrant matcha green tea powder. This unique fusion dessert is naturally gluten-free, visually stunning with its bright green hue, and offers a perfect balance of earthy bitterness and creamy sweetness. Ideal for matcha lovers and anyone seeking a chewy, flavorful treat with a Japanese twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 to 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
- Diet: Gluten Free
Ingredients
- 220 g mochiko (glutinous rice flour)
- 15 g matcha powder (culinary or ceremonial grade, sifted)
- 1 tsp baking powder
- ⅛ tsp fine sea salt
- 150 g granulated sugar
- 70 g unsalted butter
- 75 g high-quality white chocolate (preferably couverture, chopped)
- 2 large eggs (about 100 g total)
- 425 g whole milk (or coconut milk for dairy-free option)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (180°C) for conventional ovens or 330°F (165°C) for convection ovens. Grease an 8×8 inch (20×20 cm) baking pan and line it with parchment paper, leaving overhang for easy removal.
- Chop the white chocolate into small pieces. Melt the butter and white chocolate together using a double boiler or microwave in 30-second intervals at 50% power, stirring until smooth. Let cool to lukewarm.
- In a large bowl, whisk together the eggs, granulated sugar, and sifted matcha powder until well combined.
- Gradually add the milk and vanilla extract while whisking continuously. Then slowly whisk in the melted butter and white chocolate mixture until smooth.
- In a separate bowl, sift together mochiko flour, baking powder, salt, and any additional matcha powder if desired.
- Gradually fold the dry ingredients into the wet mixture, whisking until just combined. The batter will be thin and watery, which is normal.
- For a smoother texture, strain the batter through a fine sieve into the prepared pan and spread evenly.
- Bake for 50 to 60 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The center should be slightly soft but not liquid.
- Remove the pan from the oven and let the brownies cool completely on a wire rack.
- Once cooled, use the parchment overhang to lift the brownies from the pan and cut into squares. Optionally, dust with extra matcha powder before serving.
Notes
- Matcha powder: Use culinary grade for baking; sift to avoid lumps.
- Mochiko flour: Essential for chewy mochi texture; do not substitute with regular rice flour.
- Do not overbake: The mochi layer should be chewy and slightly soft in the center.
- Cooling: Let brownies cool completely before slicing to set the mochi layer properly.
- Dairy-free option: Substitute butter with coconut oil and milk with coconut milk; replace eggs with flax eggs if desired.
- Pan lining: Parchment paper helps prevent leaks and makes removal easier.
- Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
- Serving Size: 1
- Calories: ~150 kcal
- Sugar: 14–16 g
- Sodium: 60–80 mg
- Fat: 7–8 g
- Saturated Fat: ~4 g
- Carbohydrates: 20–22 g
- Fiber: 1–2 g
- Protein: 2–3 g
- Cholesterol: 40–50 mg
Keywords: Matcha White Chocolate Mochi
Dry Ingredients
- 220 g mochiko (glutinous rice flour)
- 15 g matcha powder (culinary grade, sifted)
- 1 tsp baking powder
- ⅛ tsp salt
- 150 g granulated sugar
Wet Ingredients
- 70 g unsalted butter
- 75 g white chocolate (with cocoa butter), chopped or chips
- 2 large eggs (about 100 g)
- 425 g whole milk (or coconut milk for dairy-free)
- 1 tsp vanilla extract (optional)
Step-by-Step Preparation
1. Preheat and Prepare Pan
- Preheat your oven to 350°F (180°C) for conventional ovens or 330°F (165°C) for convection ovens.
- Grease an 8×8 inch (20×20 cm) square baking pan and line it with parchment paper, leaving overhangs for easy removal. The batter is quite watery, so parchment helps prevent leaks.
2. Melt Butter and White Chocolate
- Using a double boiler or microwave, melt the butter and white chocolate together until smooth. If microwaving, heat in 30-second intervals at 50% power, stirring in between to avoid overheating.
- Let the mixture cool to lukewarm.
3. Mix Wet Ingredients
- In a large bowl, whisk together the eggs, sugar, and matcha powder until well combined.
- Gradually add the milk and vanilla extract, whisking continuously.
- Slowly pour in the lukewarm butter and white chocolate mixture, whisking until smooth.
4. Combine Dry Ingredients
- In a separate bowl, sift together mochiko flour, baking powder, salt, and an additional teaspoon of matcha powder if you want more intense flavor and color.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. The batter will be thin and watery—this is expected.
5. Strain and Pour Batter
- For a smooth texture, strain the batter through a fine sieve into the prepared pan to remove lumps.
- Spread the batter evenly.
6. Bake
- Bake for 50-60 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The center should be slightly soft but not liquid.
- Remove from oven and cool completely in the pan on a wire rack.
Prep Time, Cook Time, Category & Cuisine
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: Approximately 1 hour 20 minutes
- Category: Dessert, Brownies, Gluten-Free Treats
- Cuisine: Fusion (Japanese-American)
Tips for Perfect Matcha White Chocolate Mochi Brownies
- Use Culinary Grade Matcha: It’s more affordable and ideal for baking, providing vibrant color and flavor.
- Do Not Overbake: Overbaking can dry out the chewy mochi texture. Check doneness starting at 50 minutes.
- Cool Completely Before Slicing: This helps the mochi set and makes slicing cleaner.
- Sift Matcha Powder: Prevents clumps and ensures an even green color.
- Use Fresh Mochiko Flour: Old or improperly stored mochiko can affect texture.
- Avoid Overmixing: Mix just until combined to keep the batter light.
- Line Your Pan Well: The batter is thin and can leak; parchment paper helps with easy removal and cleanup.
Variations and Enhancements
- Matcha Ganache Topping: Prepare a ganache by melting white chocolate with heavy cream and folding in matcha powder. Spread over cooled brownies and chill until set for an elegant finish.
- Add Nuts: Fold in toasted macadamia nuts or pistachios for crunch and flavor contrast.
- Dairy-Free Version: Substitute butter with coconut oil and milk with coconut milk. Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to replace eggs.
- Chocolate Swap: Use dark or milk chocolate instead of white chocolate for a richer brownie base.
- Citrus Zest: Add lemon or yuzu zest to the batter for a bright, fresh twist.
- Matcha Powder Dusting: Lightly dust brownies with extra matcha powder before serving for visual appeal and intensified flavor.
Serving Suggestions
- Serve chilled or at room temperature for the best texture.
- Pair with a cup of hot matcha tea or a creamy matcha latte to enhance the green tea flavors.
- Cut into small squares for elegant party platters or afternoon tea.
- Add a dollop of whipped cream or coconut cream for extra richness.
- Garnish with edible flowers or toasted sesame seeds for a beautiful presentation.
Storage and Shelf Life
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigeration is not recommended as it can harden the mochi texture.
- Freeze brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use regular rice flour instead of mochiko?
No, mochiko (glutinous rice flour) is essential for the chewy texture. Regular rice flour will not provide the same results.
What is the difference between ceremonial and culinary matcha?
Ceremonial matcha is higher quality and best for drinking, while culinary matcha is more affordable and ideal for baking due to its stronger flavor.
Can I make these brownies vegan?
Yes, by using flax eggs, coconut oil, and plant-based milk, you can create a vegan version.
How do I know when the brownies are done?
The edges should be set and the center slightly soft. A toothpick inserted should come out with moist crumbs but not wet batter.
Conclusion
Matcha White Chocolate Mochi Brownies are a delightful fusion dessert that offers a unique chewy texture, rich white chocolate sweetness, and the earthy complexity of matcha. Whether you’re a matcha enthusiast or just looking to try a new twist on brownies, this recipe is sure to impress. With simple ingredients, straightforward steps, and plenty of room for customization, you can create a show-stopping dessert perfect for any occasion.
Enjoy the perfect balance of flavors and textures in every bite of these irresistible brownies!
