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–+ servings
Matcha Brownie Mochi

Chewy Matcha Brownie Mochi Recipe for Unique Dessert Bliss

This Matcha Brownie Mochi recipe combines earthy flavors and chewy texture for a gluten-free delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Mochiko (Glutinous Rice Flour) Provides structure and the signature chewy texture.
  • 1 teaspoon Baking Powder Helps the brownies rise slightly.
  • 1 pinch Sea Salt Enhances overall flavor.
  • 2 tablespoons Matcha Powder Adds vibrant green color and earthy flavor.
  • 1 large Egg Binds everything together; can swap for a flax egg.
  • ⅔ cup Granulated Sugar Adjust to ⅓ cup for a less sugary treat.
  • ¼ cup Vegetable Oil Adds moisture to the mix.
  • ½ cup Full-Fat Coconut Milk Contributes creaminess; substitute with whole milk if needed.

Equipment

  • 8” x 8” square baking pan
  • mixing bowls
  • whisk
  • Spatula
  • parchment paper

Method
 

Step-by-Step Instructions for Matcha Brownie Mochi
  1. Preheat your oven to 350°F (177°C) and line an 8” x 8” square baking pan with parchment paper.
  2. In a large bowl, combine mochiko, baking powder, and sea salt. Sift in matcha powder and whisk well.
  3. In a medium bowl, whisk together egg, granulated sugar, vegetable oil, and full-fat coconut milk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
  6. Allow to cool in the pan for 10-15 minutes, then slice into squares and serve at room temperature.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store the Matcha Brownie Mochi in an airtight container at room temperature for up to 2 days. Avoid refrigerating as it alters the texture.

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