Description
These Matcha Mochi Brownies combine a fudgy chocolate brownie base infused with subtle matcha flavor and a soft, chewy mochi topping that is lightly sweetened and enhanced with matcha powder. The unique layering of rich brownie and springy mochi creates a delightful textural contrast, perfect for anyone looking to enjoy a creative twist on traditional brownies with an Asian-inspired matcha touch.
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 thoroughly and line it with parchment paper to ensure easy removal of the brownies once baked.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted unsalted butter and 1 cup granulated sugar until the mixture becomes smooth and well combined, forming the base for your brownies.
- Add Eggs and Vanilla: Crack in the 2 large eggs and add 1 teaspoon vanilla extract. Whisk thoroughly until the eggs are fully incorporated and the batter is smooth and cohesive.
- Combine Dry Ingredients: In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1/4 teaspoon salt, and 1 tablespoon matcha powder to ensure even distribution of dry ingredients and remove lumps.
- Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet ingredients bowl. Stir gently until fully combined and the batter is smooth with no streaks of flour remaining.
- Prepare the Mochi Layer: In a medium bowl, combine 1/2 cup glutinous rice flour, 1/2 cup granulated sugar, 1/2 cup coconut milk (or milk of choice), 1/4 teaspoon vanilla extract, and 1/4 teaspoon matcha powder if you desire an extra boost of matcha flavor. Stir thoroughly until the mixture achieves a smooth, thick batter-like consistency, similar to pancake batter.
- Assemble the Brownie Base: Pour the brownie batter evenly into the prepared baking pan, spreading it gently to the edges for an even layer.
- Top with Mochi Mixture: Pour the mochi batter directly over the brownie batter in the pan. The mochi mixture will naturally float on top, so avoid mixing the two layers together to preserve the distinct textures.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by ensuring the edges are firm and inserting a toothpick into the center comes out with a few moist crumbs; avoid overbaking to keep the mochi soft and chewy.
- Cool: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Cooling ensures the mochi topping sets properly and the brownies firm up for easier slicing.
- Serve: Once cooled, lift the brownies out using the parchment paper and slice into 9 squares. Enjoy the delightful combination of fudgy brownies and chewy matcha mochi topping.
Notes
- For the mochi layer, coconut milk adds a subtle richness, but you can substitute with almond milk or regular milk depending on preference.
- Using high-quality, culinary-grade matcha powder will enhance the flavor and color of both layers.
- Do not overmix the mochi batter once combined to maintain its desired consistency.
- Make sure to cool the brownies completely before slicing to prevent the mochi from sticking or tearing.
- The toothpick test is crucial to achieve the right texture of fudgy brownies without overbaking.
