What do you get when matcha brownie mochi and brownies get together?
Brochi. (Brownie + Mochi)
Get it?
I’m definitely not much of a joke teller. However, when it comes to mashups, I love exploring different ideas and flavours (if you haven’t already noticed).
WHAT IS MATCHA BROCHI?
Matcha brownie mochi. (Brownie + mochi = brochi).
It’s like a brownie, but with that slightly gummy glutinous texture on the inside that we love in mochi. The exterior is slightly crisp (especially when eaten fresh from the oven).
INGREDIENTS IN MY MATCHA BROWNIE MOCHI
The main ingredients in this easy-to-make matcha brownie mochi are probably things that you already have in your pantry:
- glutinous rice flour (or mochiko)
- granulated sugar
- matcha powder
- egg
- coconut milk / milk
- baking powder
GLUTINOUS RICE FLOUR VS. RICE FLOUR
It’s important to use glutinous rice flour (or Mochiko — sweet glutinous rice flour) for these brownies. It does not contain gluten and gives us the chewy, sticky mochi texture that we want.
I’ve used the Thai glutinous rice flour as well as Mochiko and they both work well.
Rice flour is different than glutinous rice flour. It lends a lighter texture in baked goods.
A NOTE ON MATCHA QUALITY
It’s important to use a high quality matcha powder. If you use a different brand or grade of matcha, the bitterness and colour will differ. You may or may not have to increase the amount of matcha or sugar you use.
MY MATCHA BROWNIE MOCHI RECIPE
This is a super simple recipe that doesn’t take very long to prepare. The baking time takes longer than the actual prep.
- We’ll whisk together all the dry ingredients together in one bowl
- In another bowl, we’ll combine all the wet ingredients
- Pour the wet ingredients into the dry and combine with a spatula
- Transfer into a baking container and bake
- Dust with additional matcha powder
- Serve
How easy is that?!
I’ve made these in chocolate form (with cocoa), as well as matcha’s smoky roasted cousin, hojicha and they are also as good.
I promise you won’t be able to eat just one.
PERFECT FOR SNACKS OR POTLUCKS
Not too sweet, these matcha brownie mochi would be great for a dessert potluck, or for an afternoon snack.
They’re great right fresh from the oven because the exterior is a little crisp. The corner edges are my personal favourite since they have more crisp surface area. And the interior is nice and chewy. It’s the perfect combination of textures.
The great thing about these matcha brownie mochi is that they’re also great at room temperature too.
HOW TO STORE BROCHI
If you’re unable to finish the matcha brochi in one day, place the cut pieces into an airtight container. If you’ve dusted the tops with matcha, they may form a slightly sticky coating on top.
Store at room temperature.
Do not put the matcha brownie mochi into the fridge or freezer as it will harden.
COMMON QUESTIONS I GET
What type of matcha do I use?
I personally use Aiya Culinary Matcha for my baking.
What type of coconut milk do I use?
I use canned full-fat coconut milk, usually Aroy-D.
Can I use carton coconut milk?
Yes, you can use carton coconut milk. Just be sure to add a little oil to the mixture.
Can I use rice flour?
No. Rice flour will not work for this recipe.
Why did my matcha brochi turn brown?
Try lowering the temperature of your oven by 50 degrees the next time you bake. Also, use a higher quality matcha.
Can I use a different pan to bake them in?
Yes, you can. You may need to adjust the baking time.
Let me know if you try out this recipe — so many of you have been sharing your versions! I love seeing your creations! Tag me on Instagram @siftandsimmer or leave me a comment below.
Matcha Brownie Mochi (Brochi)
Ingredients
- 1 C (151g) mochiko glutinous rice flour
- ½ C granulated sugar
- 1 tsp baking powder
- 2 Tbsp vegetable oil omit the oil if using canned coconut milk
- 1 large egg
- 1 C whole milk or canned coconut milk
- 1 Tbsp high-quality matcha
- pinch of salt
Instructions
- Preheat oven to 350F.
- Line 8" x 8" square glass pan with parchment paper.
- In a large bowl, combine mochiko flour, sugar, baking powder, salt. Sift in matcha powder. Whisk all the dry ingredients to combine.
- In medium glass bowl, whisk together the egg, oil, and milk.
- Pour the wet ingredients over top the dry ingredients.
- Use a spatula and mix until everything is combined and there are no lumps.
- Pour the batter into the prepared glass pan.
- Tap the pan a few times gently to release any bubbles.
- Place in the centre of the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Remove, and let cool on a wire rack.
- Slice into 16 small squares. Dust with additional matcha powder.
- Best kept at room temperature in an airtight container.
These brownies really look stunning and I bet the flavor is quite memorable.To taste matcha in a brownie is now my new official brownie goal:)! I love that they are not overly sweet too and will use the coconut milk, I think it will taste better with rice flour. Pinned to try!
Thanks so much for stopping by, Milena! Yes, definitely not too sweet. Let me know if you do try it out! 🙂
Can i use Shiratamako instead of Mochiko?
I personally haven’t tried it with shiratamako, but I don’t see any issue with it. If you do try it, let me know how it turns out.
I just made it for the first time with Shiratamako so I can’t compare really but I confirm that it is delicious. I would assume with Mochiko it is a little smoother. Shiratamako leaves some chunks but I actually love how the texture came out. Straight out of the oven the outside was all crispy and delicious.
Really good recipe !! I reduced the amount a sugar a little (80g instead of 100g) and will probably do a little more next time but that is just me, I like when desserts are not very sweet 🙂 It is like eating the outside of a matcha mochi (probably my favorite part).
Awesome easy recipe. Thanks Michelle
Thanks for making it, Carmen! 🙂
The best matcha recipe!😍Love it!
We have already cooked it 3 times and we still want it!💚
The best matcha recipe!😍 Love it!
We have already cooked it 3 times and we still want it💚
I am so glad to hear it Ramona! Thank you very much!
Hi! Can I add in chocolate chips? And use a more rectangle sheet pan?
Hi there, you can add in chocolate chips. You may want to decrease the sugar in that case. And yes, you can use a rectangular sheet pan (eg. 9″ by 13″) however, the brownies will be much flatter.
Hello! As you’re a baking expertise, how much less sugar would you call for if I were to include dark chocolate chips to this recipe. Thanks and can’t wait to make this!
Hello! As a baking expertise, how much sugar would you put in versus dark
Chocolate chips? Thanks and can’t wait to make this today!
Hi there! Looking forward to making this today! I was also thinking of putting in chocolate chips as well – but how much less sugar vs. chocolate chips should I put in? Thought I’d ask the baking expert since I’m definitely a novice. TIA!
Hi there, I haven’t tried the recipe with chocolate chips, so I can’t guarantee how the texture will turn out.
It depends on what type of chocolate chips you’re using — semi sweet or bittersweet? If it’s semi sweet, I would cut the sugar by 2 Tbsp. If it’s bittersweet chocolate, I would cut it by 1 Tbsp. Try that let me know how it goes. 🙂
Thanks for your quick reply! I was planning on using Guittard Extra Dark Chocolate Baking Chips, Will let you know how it goes. All your recipes look so delcious!
With pleasure! 🙂
Hello,
Would I be able to use 2% milk instead of whole milk?
Thank you!
Hi there, yes you can use 2% milk; the texture may not be as rich but it should be OK.
I made this, it was soooooo good. Thank you for sharing :).
So glad to hear it!!
If I wanted to make a black sesame version of this, would you suggest the same amount of black sesame powder or more to get the taste to come through?
You’d need to increase the amount of black sesame powder by quite a bit to get the taste to come through. I’d suggest using a black sesame paste if you’re wanting a strong flavour.
The easiest and most delicious Matcha Brownie Mochi recipe! In fact, this is my new favourite treat! Thanks for sharing your amazing creations.
Super glad to hear it; thank you for rating my recipe! 🙂
Love this recipe! I could make it again and again if I could. This is what really started off my baking during this quarantine! Thank you for this yummy recipe
Thank you for making the recipe, Camille! 🙂
Amazing recipe!
Thank you Rachel!!
BOMB BOMB BOMB AND SUPER EASY TO FOLLOW !!!
Thanks for making the recipe, Krysse!! 🙂 Glad you loved it!
It taste great~ not too sweet!
Will try making it again, maybe with a diff matcha powder.
Thanks for making the brochi, Gina! Yes, you can definitely try with a different matcha and see how you like it.
I’ve had this recipe bookmarked for years! Glad I finally made it because it is so easy to make and a big hit with the family!! Thanks for the great recipe!!
Yay, thanks for making the recipe, Alana!! 🙂 Glad you enjoyed it!
amazing recipe. very easy to make!
Thank you for making them, Jade! 🙂
Super yummy and easy to make too. Just one tip: If you use a dark colored baking pan like I did, reduce the baking time by 5 minutes I’d say.
Thank you for making the recipe! And for the helpful tip 🙂
Very satisfying recipe. I could not stop eating. I also used matcha powders from Aiya. Will make this again.
Thank you for making them, Yuka! Aiya’s matcha powder is amazing! 🙂
These were so delicious, I’ve already made them twice this month! The mochi/brownie consistency really is what makes this dessert fantastic!
That is fantastic! Super glad to hear it! 🙂
If I make it again, I am going to double the matcha because it wasn’t strong enough for me! It definitely comes out more as a mochi than as a cake/brownie texture, so keep that in mind! But I thought the recipe was super simple and came out awesome
Thanks for your feedback 🙂
Hi! could I use almond milk instead of whole milk?
Yes, you can definitely use almond milk 🙂
Hi! I’m planning of making this soon but in dark chocolate flavor. Will this recipe be applicable for that or do I have to adjust the measurements of the ingredients? Thank you!
You’ll need to adjust the ingredients, depending what you’re using: cocoa powder or dark chocolate chunks/chips.
These are so incredible with that gorgeous chewy texture and that amazing matcha flavour! I definitely gotta try this because I have a lot of rice flour at home.
Yes, thanks Christie! This is definitely one of my ultimate favourite recipes 🙂 Let me know if you try it out!
i just put it in the oven and used 1/4 cup sugar. will report back. thanks for sharing!
This recipe is amazing. I’ve tried other recipes using muffin pans and they don’t compare to brownies. They came out soooo good the texture was perfection. I hope the reheat well, that was an issue I had with the other recipes. I thought the batter was too liquid but i guess it was supposed to be that way.
Thank you Victoria. Regarding reheating, you can warm it up in the microwave for a few seconds but honestly, I’ve never had leftovers with these.
Thanks for sharing the recipe. The top of the mochi will not be crispy the next day even when stored at room temp in airtight container. Is that right? Anyway to maintain the crispyness?
This is correct. It’s best enjoyed freshly made.
You could try to “reheat” the mochi in a toaster oven for a few minutes to crisp the exterior. Let me know if you try this.
I made mine vegan using flax seed egg and coconut milk and it turned out great! I used Matcha Love brand matcha I got from whole food and the color is green but with slightly brown tinge and not as bright green as yours but the flavor is good 🙂 Would love to try it with Aiya matcha to see the difference. I made it in a 9×13 pan so it came out flatter 🙁 which is a bit of a bummer because it’s not as satisfying as biting into a chunky chewy piece. Maybe if I stack 3 pieces together would be better? lol
Also, mine deflated a little bit as it cool down. Is that normal?
Glad to hear a vegan option worked out for you! Yes, deflating is absolutely normal. Thanks for trying the recipe 🙂
Such a simple recipe, yet so delicious! Thanks Michelle! Looking forward to more of your creations!
Glad that you enjoyed it, Cindy!
I just made these and the flavour is great. I used nut milk with oil but I found the batter is very wet and I triple checked the measurements of the ingredients. Is it supposed to be like that? My brochi were maybe 0.5 cm thick and not that dense. Not sure if the milk substitute affected it?
The batter is suppose to be wet. The nut milk substitute may have affected the overall thickness since canned coconut is quite thick and creamy.