As I lifted a warm, gooey brownie from the pan, a delightful aroma of matcha wafted through the kitchen, filling me with excitement. These Matcha Mochi Brownies with Matcha Ganache aren’t just an Asian dessert; they’re a charming blend of cakiness and chewy texture that will leave your taste buds dancing. With a quick prep time and a scrumptious matcha ganache that can be whipped up in the microwave, they’re perfect for any occasion, whether you’re impressing friends or indulging in a sweet treat after dinner. Plus, these brownies can easily accommodate a gluten-free lifestyle with just a few simple substitutions. Are you ready to embark on this delicious culinary journey? Let’s dive in!
Why are Matcha Mochi Brownies special?
Unique Flavor Fusion: The earthy matcha flavor mingles beautifully with the chocolate sweetness, delivering a truly delightful taste experience.
Texture Delight: These brownies strike the perfect balance between cakey and chewy, ensuring every bite is satisfying and unique.
Quick & Easy: With straightforward steps, you can whip these up in no time, making them perfect for cravings or surprise guests.
Versatile Treat: Serve them plain, or elevate with a scoop of ice cream or a drizzle of extra ganache for added indulgence.
Health-Conscious Option: With the potential for gluten-free adjustments, you can enjoy these delights without compromising your dietary preferences.
If you love flavor-packed desserts, you’ll definitely want to check out my other creations like Gingerbread Brownies Cozy or Cheesecake Swirl Brownies.
Matcha Mochi Brownie Ingredients
For the Brownies
• Butter – 6 tbsp / 84 g; use unsalted for better control over salt levels.
• Granulated Sugar – 1 ¼ cups / 250 g; brown sugar can enhance the flavor complexity.
• Eggs – 2; they provide the necessary binding and moisture for these matcha mochi brownies.
• Culinary Matcha Powder – 2 tbsp / 12 g; opt for culinary grade for the best baking results, as it deepens the earthy flavor.
• Vanilla Paste or Extract – 1 tbsp / 13 g; adds a rich depth to the overall taste.
• Milk – 1 ⅓ cups / 325.33 g; non-dairy varieties work well in this recipe too.
• Mochiko – 2 ⅓ cups / 360 g; essential for that signature chewy texture; do not substitute with regular rice flour.
• Fine Sea Salt – 1 ¼ tsp / 7.5 g; enhances the overall flavors beautifully.
For the Matcha Ganache
• White Chocolate Chips – 6 oz / 170 g; serves as a creamy base, but dark chocolate can be used for a more robust flavor.
• Heavy Cream – ¼ cup / 59.5 g; adds richness and a smooth texture to the ganache.
• Culinary Matcha Powder – 1 tbsp / 6 g; adds vibrant color and flavor; be sure to sift it for the best results.
Step‑by‑Step Instructions for Matcha Mochi Brownies w/ Matcha Ganache
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (177°C). While it heats, prepare a 9×9-inch baking pan by lining it with parchment paper, ensuring that some overhangs the edges for easy removal later. This simple step guarantees that your Matcha Mochi Brownies will come out perfectly without sticking.
Step 2: Combine Ingredients
In a large mixing bowl, whisk together 6 tablespoons of melted unsalted butter, 1 ¼ cups of granulated sugar, 2 eggs, 2 tablespoons of culinary matcha powder, and 1 tablespoon of vanilla extract until smooth and creamy. This mixture should be beautifully blended, showcasing a vibrant green color that hints at the delicious flavor to come.
Step 3: Incorporate Milk
Gradually add half of the 1 ⅓ cups of milk to your batter while whisking until fully combined. Add the remaining milk and continue to whisk until the mixture is uniform and velvety. This step creates a rich base for your matcha mochi brownies, enhancing their moist texture.
Step 4: Mix the Dry Ingredients
Next, gently fold in 2 ⅓ cups of mochiko and 1 ¼ teaspoons of fine sea salt until you have a cohesive batter. Be sure to mix until no dry streaks remain, as this ensures that your brownies will have that signature chewy texture. The batter will be thick and slightly sticky, which is perfectly normal.
Step 5: Bake the Brownies
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Place the pan in your preheated oven and bake for about 40 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Your Matcha Mochi Brownies should have a lovely golden hue on top.
Step 6: Cool the Brownies
Once baked, remove the pan from the oven and let the brownies cool in the pan on a wire rack for approximately 30 minutes. This cooling time allows the brownies to firm up while still retaining their moist and chewy center, setting the stage for the ganache next.
Step 7: Prepare the Matcha Ganache
While the brownies cool, make the matcha ganache. In a microwave-safe bowl, combine 6 ounces of white chocolate chips and ¼ cup of heavy cream. Microwave in 30-second increments, stirring in between, until melted and smooth, creating a luscious ganache that will enhance the brownies.
Step 8: Add Matcha to Ganache
Once your ganache is smooth, sift in 1 tablespoon of culinary matcha powder and mix well to combine. The ganache should take on a vibrant green hue, echoing the flavors of the brownies below, and should be glossy and smooth, ready to pour.
Step 9: Assemble and Chill
Pour the matcha ganache evenly over the cooled brownies, spreading it gently with a spatula for an even layer. Then, place the brownies in the refrigerator for about 45 minutes or until the ganache is set. This step is crucial for achieving a delightful texture, so be patient!
Step 10: Slice and Serve
Finally, remove the brownies from the fridge and use the parchment paper overhang to lift them out of the pan. Slice them into 9 squares, revealing the delicious combination of chewy brownies and glossy ganache. Serve these delightful Matcha Mochi Brownies as a decadent treat to wow friends and family!
Matcha Mochi Brownies Variations & Substitutions
Feel free to get creative with these Matcha Mochi Brownies and make them your own with delightful twists!
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Dairy-Free: Swap out traditional milk and cream for almond or coconut milk and use dairy-free chocolate for the ganache.
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Vegan: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a completely vegan-friendly treat. The matcha flavor still shines through without compromising texture.
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Nutty Flavor: Add chopped nuts like walnuts or pecans into the brownie batter for a delightful crunch that contrasts the chewy mochi texture.
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Flavor Boost: Mixed in a touch of espresso powder (1 teaspoon) to enhance the chocolate depths and balance flavors. The subtle coffee undertones add a sophisticated layer without being overwhelming.
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Exotic Twist: Try infusing your ganache with a splash of coconut cream and a hint of lime zest for a tropical flair. This combination will send your taste buds on a delightful mini-vacation!
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Chocolate Ganache: For a richer flavor, use dark chocolate instead of white chocolate in the ganache—this will add a more robust profile that perfectly complements the earthy matcha.
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Berry Bliss: Top your brownies with a layer of fresh berries or a berry compote before adding the ganache for a fruity, vibrant twist. This adds a fresh brightness that balances the rich flavors.
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Extra Texture: Sprinkle toasted coconut flakes on top of the ganache for a beautiful finish and an added chewy element that ties in beautifully with the matcha.
If you’re up for more scrumptious desserts, check out my Vegan Oreo Brownies or indulge in some Strawberry Matcha Sago. Happy baking!
Storage Tips for Matcha Mochi Brownies
Room Temperature: Store the Matcha Mochi Brownies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and rich flavor.
Refrigerator: If you prefer, you can keep them in the fridge for up to a week, but be sure to bring them back to room temperature before serving for the best taste and texture.
Freezer: For longer storage, freeze individually wrapped brownies in airtight bags for up to 3 months. Allow them to thaw at room temperature before enjoying.
Reheating: If you’re craving a warm brownie, gently reheat in the microwave for about 10-15 seconds to revive that fresh, gooey goodness.
Expert Tips for Matcha Mochi Brownies
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Use the Right Flour: Ensure you use mochiko (sweet glutinous rice flour) instead of regular rice flour to achieve that desired chewy texture in your matcha mochi brownies.
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Check for Doneness: To determine if the brownies are ready, insert a toothpick; it should come out with a few moist crumbs, but not wet batter. This ensures perfect texture.
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Let Ganache Set: Allow the matcha ganache to chill in the fridge for at least 45 minutes to achieve a beautiful, glossy finish that enhances the overall dessert experience.
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Incorporate Milk Gradually: Adding milk in two stages creates a smoother batter, ensuring a rich and moist consistency in your matcha mochi brownies.
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Cool Down Before Ganache: Be patient! Allow the brownies to cool for about 30 minutes before adding ganache. This prevents mixing and keeps each layer distinct.
What to Serve with Cakey Matcha Mochi Brownies with Luscious Matcha Ganache
Indulging in matcha mochi brownies is an experience in itself, but the right accompaniments can take that joy to the next level.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream beautifully balances the earthy matcha flavor, creating a delightful contrast. A scoop beside your warm brownie will elevate every delicious bite.
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Fresh Berries: A medley of strawberries, raspberries, and blueberries adds a burst of freshness and tartness. Their natural sweetness harmonizes perfectly with the chocolatey ganache, enhancing your dessert experience.
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Coconut Whipped Cream: Light and airy, coconut whipped cream offers a tropical flair that complements the matcha’s depth. It’s a delightful, dairy-free option that adds creaminess without overpowering the flavors.
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Green Tea Latte: Pairing your brownies with a warm green tea latte brings out the earthy notes of matcha in both, enhancing the overall experience. The warmth and creaminess of the latte add comfort to this enchanting dessert.
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Dark Chocolate Drizzle: A rich dark chocolate drizzle amps up the decadence factor. The bitterness of dark chocolate perfectly contrasts with the sweetness of the ganache, making for a luxurious treat.
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Chilled Matcha Milkshake: For a double matcha treat, a refreshing matcha milkshake will not only satisfy your sweet tooth but also create a unique pairing experience. The cold, creamy shake is a fun twist alongside your fudgy brownies.
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Almond Cookies: The nutty crunch of almond cookies is a delightful textural contrast to the chewy brownies. They add a lovely crunch and an extra layer of flavor for a delightful pairing.
Make Ahead Options
These Matcha Mochi Brownies with Matcha Ganache are perfect for meal prep, allowing you to enjoy their delightful flavors without the last-minute rush. You can prepare the brownie batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain its quality and prevent drying out. The brownies can also be baked ahead and stored for up to 3 days at room temperature or frozen for up to 3 months—just be sure to wrap them tightly. When ready to serve, finish by preparing the matcha ganache and chilling it for about 45 minutes to set. This way, you’ll have a gorgeous dessert at hand, ready to impress with minimal effort!
Matcha Mochi Brownies with Matcha Ganache Recipe FAQs
Are there specific types of matcha I should use?
Absolutely! For baking, you should opt for culinary-grade matcha, which is specifically meant for cooking and provides a rich flavor and vibrant color. Avoid ceremonial-grade matcha, as it’s best reserved for tea ceremonies and won’t yield the same intense flavor in your matcha mochi brownies.
How should I store these brownies to keep them fresh?
You can store Matcha Mochi Brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week, but make sure to bring them back to room temperature before serving. This ensures they maintain their delightful chewiness!
Can I freeze these brownies? If so, how?
Yes, freezing is a great option! To freeze, wrap the brownies individually in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!
What if my brownies are too dry or too chewy?
If you find that your matcha mochi brownies come out dry, it may be due to overbaking. Always start checking for doneness at 40 minutes; the toothpick should come out with a few moist crumbs. For chewy brownies, ensure you’re using mochiko instead of regular rice flour, as traditional rice flour lacks the necessary starch content for that delightful chew.
Are there any allergy considerations I should keep in mind?
Definitely! These brownies contain eggs and dairy, which are common allergens. If you need a gluten-free option, using mochiko is a great choice. For a vegan version, consider substituting the eggs with flax eggs or aquafaba, and replace dairy with non-dairy milk and coconut cream. Always check labels to ensure that ingredients are free from cross-contamination.
Heavenly Matcha Mochi Brownies w/ Matcha Ganache Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and prepare a 9×9-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together butter, granulated sugar, eggs, matcha powder, and vanilla until smooth.
- Gradually add half of the milk and mix until fully combined, then add the remaining milk until uniform.
- Gently fold in mochiko and fine sea salt until a cohesive batter forms, no dry streaks remain.
- Spread the batter in the prepared pan and bake for 40 to 50 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan on a wire rack for about 30 minutes to firm up.
- For the ganache, combine white chocolate chips and heavy cream in a microwave-safe bowl, heating until melted and smooth.
- Sift in culinary matcha powder and mix well to combine, achieving a glossy finish.
- Pour the ganache over the cooled brownies and refrigerate for about 45 minutes until set.
- Remove from fridge, lift out using parchment paper, slice into squares, and serve.
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