What are matcha mochi brownies?

Matcha mochi brownies are a chewy dessert made with sweet rice flour and matcha green tea powder. Unlike traditional brownies, mochi brownies have a stretchy texture with crisp edges and a soft center, making matcha brownie mochi uniquely satisfying.

Can I make matcha brownie mochi vegan?

Yes, matcha mochi brownies can be made vegan by replacing eggs with flax eggs and using coconut milk and plant-based butter. The chewy mochi texture stays intact, making vegan matcha brownie mochi just as delicious.

How should I store matcha mochi brownies?

Store matcha brownie mochi in an airtight container at room temperature for up to two days or refrigerate for up to five days. Let chilled mochi brownies come to room temperature before serving for best texture.

What makes matcha brownie mochi different from matcha mochi cake?

Matcha brownie mochi is denser and fudgier than matcha mochi cake. Mochi brownies have a richer bite and more pronounced chew, while mochi cake is lighter and more sponge-like in texture.

Matcha Brownie Mochi – Easy Chewy Brownies Recipe

Name: Matcha Brownie Mochi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 9-12 squares
Cuisine: Japanese-Inspired Fusion
Ingredients: 1 ½ cups sweet rice flour (mochiko flour); ¾ cup granulated sugar; 2 tablespoons matcha green tea powder; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup coconut milk (full-fat for best texture); ¼ cup melted coconut oil or unsalted butter; 2 large eggs; 1 teaspoon vanilla extract; Optional: ½ cup white chocolate chips; Optional: ¼ cup chopped dark chocolate; Optional: powdered sugar or matcha powder for dusting

Description

Matcha Brownie Mochi is a chewy, fudgy dessert that blends the earthy flavor of matcha green tea with the signature stretchy texture of mochi. Crisp on the edges and soft in the center, this dessert is perfect for matcha lovers and anyone craving a unique twist on classic brownies.

Ingredients

Scale

🛒 Ingredients (for one 8×8-inch pan):

For the Matcha Mochi Brownies:

1 ½ cups sweet rice flour (mochiko flour)
¾ cup granulated sugar
2 tablespoons matcha green tea powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup coconut milk (full-fat for best texture)
¼ cup melted coconut oil or unsalted butter
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins:

½ cup white chocolate chips
¼ cup chopped dark chocolate
Powdered sugar or matcha powder for dusting

Instructions

📝 Instructions:

Step 1: Prepare the Batter
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

In a large bowl, whisk sweet rice flour, sugar, matcha powder, baking powder, and salt.

In a separate bowl, mix coconut milk, melted coconut oil, eggs, and vanilla extract until smooth.

Gradually add wet ingredients to dry ingredients, mixing until a thick, smooth batter forms. Fold in chocolate chips if using.

Step 2: Bake
Pour batter into the prepared pan and smooth the top.

Bake for 40–45 minutes, until the edges are set and the center is slightly firm but still chewy. A toothpick should come out mostly clean.

Step 3: Cool & Serve
Allow the matcha brownie mochi to cool completely in the pan to set the mochi texture.

Slice into squares and dust lightly with matcha powder or powdered sugar before serving.

Notes

Chewy Texture Tip: Do not overbake—mochi firms up as it cools.
Vegan Option: Replace eggs with flax eggs and use plant-based chocolate.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Flavor Twist: Swirl in ube halaya or drizzle with melted chocolate for variation.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert / Brownies / Mochi
Method: Baked
Cuisine: Japanese-Inspired Fusion