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Matcha Mochi Brownies

Irresistible Matcha Mochi Brownies – Chewy and Gluten-Free

These Matcha Mochi Brownies combine chewy mochi with rich brownies, delivering a gluten-free, flavorful dessert experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Water Base liquid for mixing; no substitution needed.
  • 2 tablespoons Matcha Powder Provides earthy flavor and vibrant green color; use culinary or ceremonial grade for best results.
  • 1/2 cup Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 1 cup Glutinous Rice Flour Essential for that chewy mochi texture; use sweet rice flour and avoid regular flour.
  • 1 cup Granulated Sugar Sweetens the brownies; can be replaced with coconut sugar for a more natural sweetness.
  • 1 teaspoon Baking Soda Helps in leavening the brownies; ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Enhances the overall flavor; no substitution recommended.
  • 3 large Eggs Binds the mixture and adds structure; use room temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract Adds warmth and depth; opt for pure vanilla extract for the best flavor.
  • 1/4 cup Vegetable Oil Keeps brownies moist; use a neutral oil like canola or sunflower.

Equipment

  • small saucepan
  • mixing bowl
  • Whisk
  • Spatula
  • 8x8 inch baking pan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Melt the unsalted butter in a small saucepan over low heat. Stir in vegetable oil and matcha powder until smooth.
  3. Pour the water into the matcha mixture, stirring well to combine. Set this bowl aside.
  4. In a large mixing bowl, whisk together glutinous rice flour, granulated sugar, baking soda, and salt until well combined.
  5. Pour the matcha mixture into the dry ingredients and stir until just mixed.
  6. Add room temperature eggs and vanilla extract, whisking until the mixture is smooth and glossy.
  7. Pour the brownie batter into the lined baking pan and spread it evenly. Bake for approximately 45 minutes.
  8. Let the brownies cool in the pan for at least 10 minutes, then lift them out using the parchment paper overhang and cool completely on a wire rack.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

Store brownies in an airtight container for up to 2 days at room temperature or refrigerate for up to 1 week. They can be frozen for up to 3 months.

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