Description
These Matcha Mochi Brownies combine the rich, fudgy texture of classic cocoa brownies with a chewy, subtly sweet mochi layer infused with earthy matcha powder. Baked to perfection, this unique dessert offers a delightful contrast of flavors and textures, perfect for fans of both Japanese treats and traditional brownies.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon matcha powder (culinary grade)
Mochi Layer
- 1/2 cup glutinous rice flour (sweet rice flour)
- 1/2 cup granulated sugar
- 1/2 cup coconut milk (or any milk of choice)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon matcha powder (optional, for extra flavor)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to ensure easy removal of the brownies after baking.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture, whisking thoroughly until fully combined and slightly thickened.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and matcha powder to ensure even distribution and to avoid lumps.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and fully combined, avoiding overmixing.
- Prepare the Mochi Layer: In a medium-sized bowl, combine the glutinous rice flour, sugar, coconut milk, vanilla extract, and optional matcha powder. Stir well until the mixture is smooth and resembles a thick batter similar to pancake batter.
- Assemble the Brownies: Pour the brownie batter evenly into the prepared baking pan, spreading it out smoothly with a spatula.
- Add Mochi Topping: Pour the mochi mixture over the brownie batter gently. The mochi will naturally float on top and should not be mixed into the brownie layer.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are firm and a toothpick inserted into the center comes out with a few moist crumbs. The mochi layer will set but remain soft and chewy.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper, slice into squares, and serve the delightful combination of fudgy brownie and chewy mochi.
Notes
- Use glutinous rice flour specifically for the mochi layer to achieve the desired chewy texture.
- Substitute coconut milk with any milk of choice if preferred, but coconut milk adds a distinct flavor.
- For extra matcha flavor, add the optional 1/4 teaspoon matcha powder into the mochi mixture.
- Make sure not to mix the brownie and mochi layers; they create a beautiful layered effect during baking.
- Allow the brownies to cool fully before slicing to ensure clean cuts and set layers.
