Matcha Brownie Mochi (Brochi) Recipe
If you’ve ever dreamed of a dessert that perfectly blends the chewy delight of mochi with the rich depth of a brownie, then you’re in for a treat with the Matcha Brownie Mochi (Brochi) Recipe. This luscious fusion elevates the vibrant earthiness of matcha powder with the fudgy charm of chocolate, creating irresistible squares that offer both a chew and a melt-in-your-mouth sensation. It’s an exciting twist that brings together the best of two worlds, making it a true favorite for anyone who loves a little adventure in their sweets.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in achieving that perfect balance of flavor, texture, and color in your Matcha Brownie Mochi (Brochi) Recipe. The combination is thoughtfully crafted to deliver a chewy yet tender bite with a vibrant green hue that will impress everyone.
- 1 cup sweet rice flour (mochiko): Provides the signature chewy texture you expect from mochi desserts.
- 2 tablespoons matcha powder: Adds earthy, vibrant green tea flavor and beautiful color.
- 1/2 cup granulated sugar: Sweetens the batter while balancing matcha’s natural bitterness.
- 1/2 teaspoon baking powder: Gives a light lift to keep the mochi from becoming too dense.
- 1/4 teaspoon salt: Enhances the flavors and balances out the sweetness.
- 3/4 cup whole milk: Moisturizes the batter for a tender crumb and creamy finish.
- 1/4 cup unsalted butter (melted and slightly cooled): Adds richness and helps with that fudgy texture.
- 1 large egg: Binds everything together and contributes to a smooth batter.
- 1 teaspoon vanilla extract: Brings subtle warmth and depth to enhance the green tea notes.
- 1/2 cup semi-sweet chocolate chips or chopped chocolate: Melts into gooey pockets of chocolate heaven throughout the dessert.
- Optional powdered sugar for dusting: Adds a pretty finishing touch and extra sweetness if desired.
How to Make Matcha Brownie Mochi (Brochi) Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining or greasing an 8×8-inch baking pan. This step ensures your mochi brownies will bake evenly and release effortlessly from the pan.
Step 2: Mix Dry Ingredients
In a spacious mixing bowl, whisk together the mochiko, matcha powder, granulated sugar, baking powder, and salt. This dry blend forms the base that will deliver the chewy texture and gorgeous green coloring of your brochi.
Step 3: Combine Wet Ingredients
In a separate bowl, combine the whole milk, melted butter, egg, and vanilla extract. Whisk these until well blended and smooth, which helps create a velvety batter when joined with the dry ingredients.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir until just combined and smooth. Avoid overmixing so your Matcha Brownie Mochi (Brochi) Recipe remains tender and chewy—folding in the chocolate chips last adds delightful bursts of melting richness.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes until the edges are firm but the center jiggles slightly when you gently shake the pan. This subtle jiggle promises a wonderfully fudgy texture.
Step 6: Cool and Slice
Allow your brochi to cool completely in the pan before slicing into squares. This resting time helps everything set perfectly. For an added touch of elegance, dust with a little powdered sugar before serving.
How to Serve Matcha Brownie Mochi (Brochi) Recipe
Garnishes
Enhance the charm of your brochi by adding a delicate dusting of powdered sugar or a few matcha-dusted whipped cream dollops. A sprinkle of toasted sesame seeds or finely chopped pistachios can add a lovely texture contrast and nutty flavor.
Side Dishes
Serve these chewy matcha brownies alongside a scoop of vanilla or black sesame ice cream, or with a small cup of strong green tea. The warmth and bitterness of the tea beautifully complement the subtle sweetness and richness of your brochi.
Creative Ways to Present
Try arranging your brochi squares on a bamboo leaf or a pretty ceramic plate for a Japanese-inspired presentation. Cutting the brownies into bite-sized cubes and serving them on skewers makes for a fun, shareable dessert at parties.
Make Ahead and Storage
Storing Leftovers
Your Matcha Brownie Mochi (Brochi) Recipe squares keep wonderfully in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them—just be aware the texture may firm up slightly but will still be delicious.
Freezing
To freeze, place individual squares in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This method helps keep your brochi fresh for up to one month and convenient whenever a craving hits.
Reheating
Warm your frozen or refrigerated brochi gently in the microwave for a few seconds or a few minutes in a low oven. This softens the mochi and revives the fudgy texture, making them taste freshly baked.
FAQs
Can I use a different type of flour instead of sweet rice flour?
Sweet rice flour is essential for achieving the characteristic chewy texture of mochi, so substituting with regular flour will change the texture completely. For best results, stick with mochiko or sweet rice flour.
What if I don’t have matcha powder on hand?
You could make this recipe without matcha for a classic brownie mochi, but the unique green tea flavor and color are what make this brochi special. If possible, grab some ceremonial or culinary grade matcha for the best results.
How fudgy should the Matcha Brownie Mochi be?
The perfect brochi strikes a balance—chewy but moist, with edges set and a center that jiggles slightly when done baking. If you prefer fudgier squares, try underbaking slightly and chilling before slicing.
Can I use white chocolate instead of semi-sweet chocolate?
Absolutely! White chocolate pairs beautifully with matcha’s earthy flavor and creates a sweeter, creamier contrast. Feel free to experiment and find your favorite combination.
Is this Matcha Brownie Mochi (Brochi) Recipe gluten-free?
Yes, this recipe uses sweet rice flour instead of wheat flour, making it naturally gluten-free and a fantastic treat for those avoiding gluten.
Final Thoughts
This Matcha Brownie Mochi (Brochi) Recipe is a true game-changer, blending the best chewy and fudgy qualities into one vibrant, satisfying dessert. Whether you’re looking to impress friends or simply treat yourself, this recipe invites you to enjoy a little creative magic in your kitchen. Go ahead, give it a try—you might just find your new favorite sweet obsession.
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Matcha Brownie Mochi (Brochi) Recipe
- Total Time: 45 minutes
- Yield: 9 squares 1x
- Diet: Gluten Free
Description
This Matcha Brownie Mochi, also known as Brochi, is a delightful fusion dessert combining the chewy texture of traditional mochi with the rich flavors of matcha and chocolate. Baked to perfection, these chewy, green tea-infused bars are subtly sweet with pockets of melted chocolate, making a perfect treat for matcha lovers and brownie aficionados alike.
Ingredients
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 2 tablespoons matcha powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the sweet rice flour (mochiko), matcha powder, granulated sugar, baking powder, and salt until evenly combined to ensure a uniform texture.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk together the whole milk, melted and slightly cooled unsalted butter, egg, and vanilla extract to create a smooth wet mixture.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients and stir carefully until the batter is smooth and fully combined, taking care not to overmix.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips or chopped chocolate, distributing them evenly throughout the batter.
- Bake the Batter: Pour the batter into the prepared baking pan and smooth the surface evenly. Bake for 30 to 35 minutes, or until the edges are set and the center is just firm but still has a slight jiggle for that chewy texture.
- Cool and Serve: Allow the mochi brownie to cool completely in the pan before slicing into 9 squares. Optionally, dust with powdered sugar before serving for an elegant finish.
Notes
- For an extra fudgy texture, slightly underbake the brownies and then chill before serving.
- You can substitute semi-sweet chocolate chips with white chocolate chips or omit chocolate altogether for a purer matcha flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
