Description
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.
Ingredients
Scale
- 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.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
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