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.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
TOTAL TIME
3 hrs + 20 min
SERVES
9 pieces
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
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.
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.
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.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
If you want to get to know me better,
click here!
LET’S MAKE A PIECE OF HAPPINESS
Print
Mochi Matcha Brownies
- Course: Cake
- Total Time: 3 hrs + 20 min
- Yield: 9 1x
Description
Good To Have On Hand
- 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
- Preheat your oven to 135°C / 275°F.
- Grease your baking pan with a teaspoon of butter and set it aside.
- In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
- In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
- Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
- Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
- 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.
- 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.
- 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
Find it online: https://thezett.com/mochi-matcha-brownies/
CRAVING MORE?
Follow along here & don’t forget to subscribe to my substack!
0 Comments