Mochi Matcha Brownies

Mochi Matcha Brownies

July 13, 2024 by Kimberly

Whip up these irresistibly gooey mochi matcha brownies topped with creamy white chocolate! Simple, decadent, and perfect for any sweet tooth.

3 HOURS
20 MINUTES

EASY

VEGAN

JAPANESE

203 PER PIECE

GOOEY
SWEET

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of baking with these mochi matcha brownies! These delights blend the chewy texture of mochi with the rich taste of matcha, topped with luscious white chocolate.

How to serve
Serve these brownies chilled to fully enjoy their gooey texture. They pair beautifully with a cup of coffee or matcha latte, making them perfect for dessert or a special afternoon treat. Cut into small squares for an elegant presentation.

How to store
Keep leftover brownies in an airtight container at room temperature to maintain their moisture. They stay fresh and delicious for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mochi Matcha Brownies
Mochi Matcha Brownies
Mochi Matcha Brownies
„Let’s make a piece of happiness“
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Mochi Matcha Brownies

Mochi Matcha Brownies


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  • Author: Kimberly
  • Total Time: 3 hrs + 20 min
  • Yield: 9 1x

Description

Recommended Equipment

  • oven
  • baking pan dish (20x20cm / 8×8″)
  • 2 medium-sized bowls
  • whisk
  • small pot
  • small metal (or glass) bowl
  • sharp knife

Ingredients

Units Scale

BATTER

  • 230 grams rice flour
  • 100 grams white sugar
  • 1/4 tsp backing powder
  • 1 tsp matcha powder
  • 120 milliliters oat milk (or any other milk you prefer)
  • 90 milliliters coconut milk
  • 1/4 tsp vanilla extract
  • 1 tsp butter, for greasing

TOPPING

  • 100 grams white chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat your oven to 135°C / 275°F.
  2. Grease your baking pan with a teaspoon of butter and set it aside.
  3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
  4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
  5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
  6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
  7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
  8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
  9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.
  • Passive Time: 3 hrs
  • Cook Time: 20 min

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