This recipe for Matcha Brownie Mochi is a chewy treat made with glutinous rice flour, flavoured with green tea. It is a super easy recipe to make and comes together in less than 1 hour. See why it's one of my most popular recipes!
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 a "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 you'll need
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): see my note below
- granulated sugar: adds sweetness to the brochi
- matcha powder: use a high-quality tea powder
- whole egg: adds structure to the mixture
- coconut milk / milk: I like using full fat canned coconut milk for this recipe, but you can use whole milk if you like. Be sure to add a little oil if you're using not using coconut milk.
- vegetable oil: only add oil if you're using a milk other than full-fat coconut milk.
- baking powder: adds some lightness and lift to the brochi
- sea salt: balances out the sweetness
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.
How to make them
This is a super simple recipe that doesn't take very long to prepare.
The baking time takes longer than the actual prep:
- Whisk together all the dry ingredients together in one bowl
- In another bowl, 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
Watch how to make them
Other variations
I've made these in chocolate form (with cocoa) as well as:
Hojicha Brochi (Brownie Mochi)
Black Sesame Brochi (Brownie Mochi)
Perfect as a snack
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 best thing about these matcha brownie mochi is that they're also great at room temperature too.
How to store
If you're unable to finish the matcha brochi in one day, place the cut pieces into an airtight container and store at room temperature.
If you've dusted the tops with matcha, they may form a slightly sticky coating on top.
Do not place the matcha brownie mochi into the fridge or freezer as it will harden.
FAQ's & troubleshooting
What type of matcha do I use?
I personally use Aiya Culinary Matcha for my baking. Using a high-quality matcha will help to retain its green colour while 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.
Other mochi recipes you may like
If you enjoyed this recipe, you may like:
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 and be sure to leave me a comment/rating below.
Matcha Brownie Mochi (Brochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 C mochiko glutinous rice flour
- ½ C granulated sugar decrease to ⅓ C if you prefer it less sweet
- 1 teaspoon baking powder
- 2 tablespoon vegetable oil omit the oil if using canned coconut milk
- 1 large egg
- 1 C canned coconut milk or whole milk
- 1 tablespoon high-quality matcha
- pinch of sea salt
Instructions
- Preheat oven to 350°F.
- Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).
- 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 pan.
- Tap the pan a few times gently to release any bubbles.
- Place in the centre of the oven and bake at 350°F 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 enjoyed freshly made. Keep at room temperature in an airtight container for up to 2 days. Do not refrigerate.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Milena | Craft Beering
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!
siftandsimmer@gmail.com
Thanks so much for stopping by, Milena! Yes, definitely not too sweet. Let me know if you do try it out! 🙂
Nadine
Can i use Shiratamako instead of Mochiko?
Michelle
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.
Aiko
I've never been good in baking and don't really like difficult recipes. This recipe is my all-favorite not only does is it easy to make, but it's also super tasty and very versatile in terms of kinds of milk and flour. I actually never tried the recipe with its glutinous rice flour, but with plain rice flour instead. Of course the texture doesn't get "mochious" but it becomes like a very light, easy to digest matcha cake. I usually sparkle some white chocolate on top at the end as I find it matches perfectly with matcha...the recipe is really easy to bake and even if you're the worse cook in the world, I assure you, you will make a terrific matcha cake😍❤
Michelle
I'm glad to hear it, Aiko! Thank you so much for your feedback. I'll have to try it with plain rice flour one time 🙂
Tiffany
Love how this recipe uses minimal ingredients and equipment - perfect for a novice baker like myself! This was so easy to make and took very little time to produce amazingly chewy and not too sweet brochis. Thank you!
Michelle
Awesome, glad you enjoyed it!
Cyrielle
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).
Liz
Great recipe! I’ve made these a number of times and they’re amazing! No adjustments needed.
Carmen
Awesome easy recipe. Thanks Michelle
Michelle
Thanks for making it, Carmen! 🙂
Roberta
Just made this by following some people's suggestion with less sugar and 1/2 cup of bittersweet choco chips. I (accidentally) added 2 tablespoons of oil, even tho I used 1 carton of (cream of) coconut.
I used a 9 in round pan and baked it for 30 min and it turned out awesome! I ate 5 pieces already 😋
Kate
I recently bought matcha so was browsing on ig matcha recipes and came across this! Love how simple this recipe was so perfect for someone lazy like me. I love love mochi so this was so good!! I did roughly 1/3cup sugar and it was perfect! Asian family approved sweetness. My mom and dad loved it too! I also only have skim milk at home so i used that and i found it still tasted good. the batter was watery so i was worried at first but it was still rly yummy. slightly crisp on the outside and chewy in the inside! i used a loaf pan instead and for me i had to bake it for longer than 40 min. I think i ended up doing an hour haha! would love to try diff flavours next time and her other recipes as well :))
Michelle
Thanks for trying out the recipe, Kate! And for sharing your creation with me on Instagram 🙂
ayse
Hi!How do you think would brochis taste like if you make them with earl grey tea?Or maybe with orange zest,orange essence and cranberries?Maybe even lemon and white chocolate would be good!I just don't have any matcha left and I'm trying to be creative haha.
Michelle
Hi there, yes they would be delicious with earl grey tea or any of the flavours you've mentioned. I've got a few flavour variations including Hojicha, Ube, and Black Sesame on the website too. 🙂
Ramona
The best matcha recipe!😍Love it!
We have already cooked it 3 times and we still want it!💚
Ramona
The best matcha recipe!😍 Love it!
We have already cooked it 3 times and we still want it💚
siftandsimmer@gmail.com
I am so glad to hear it Ramona! Thank you very much!
Joey
Super delicious, simple to make, and overall an amazing recipe!
Michelle
Thanks for trying the recipe and sharing your creation with me on Instagram, Joey! Glad you liked it! 🙂
Olivia
Hi! Can I add in chocolate chips? And use a more rectangle sheet pan?
siftandsimmer@gmail.com
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.
Tastycorn
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!
Tastycorn75
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!
tastycorn
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!
Michelle
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. 🙂
tastycorn
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!
Michelle
With pleasure! 🙂
Sarah
Hello,
Would I be able to use 2% milk instead of whole milk?
Thank you!
siftandsimmer@gmail.com
Hi there, yes you can use 2% milk; the texture may not be as rich but it should be OK.
Yumi
I made this, it was soooooo good. Thank you for sharing :).
siftandsimmer@gmail.com
So glad to hear it!!
Tanya
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?
Michelle
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.
Lise
The easiest and most delicious Matcha Brownie Mochi recipe! In fact, this is my new favourite treat! Thanks for sharing your amazing creations.
siftandsimmer@gmail.com
Super glad to hear it; thank you for rating my recipe! 🙂
Camille
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
Michelle
Thank you for making the recipe, Camille! 🙂
Rachel
Amazing recipe!
Michelle
Thank you Rachel!!
Krysse
BOMB BOMB BOMB AND SUPER EASY TO FOLLOW !!!
Michelle
Thanks for making the recipe, Krysse!! 🙂 Glad you loved it!
Gina
It taste great~ not too sweet!
Will try making it again, maybe with a diff matcha powder.
Michelle
Thanks for making the brochi, Gina! Yes, you can definitely try with a different matcha and see how you like it.
Alana
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!!
Michelle
Yay, thanks for making the recipe, Alana!! 🙂 Glad you enjoyed it!
jade
amazing recipe. very easy to make!
Michelle
Thank you for making them, Jade! 🙂
CJ
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.
Michelle
Thank you for making the recipe! And for the helpful tip 🙂
Yuka
Very satisfying recipe. I could not stop eating. I also used matcha powders from Aiya. Will make this again.
Michelle
Thank you for making them, Yuka! Aiya's matcha powder is amazing! 🙂
tastycorn
These were so delicious, I've already made them twice this month! The mochi/brownie consistency really is what makes this dessert fantastic!
Michelle
That is fantastic! Super glad to hear it! 🙂
@spence.spends
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
Michelle
Thanks for your feedback 🙂
Cari
Hi! could I use almond milk instead of whole milk?
Michelle
Yes, you can definitely use almond milk 🙂
Kathleen Zabala
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!
Michelle
You'll need to adjust the ingredients, depending what you're using: cocoa powder or dark chocolate chunks/chips.
Christie
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.
Michelle
Yes, thanks Christie! This is definitely one of my ultimate favourite recipes 🙂 Let me know if you try it out!
chris
i just put it in the oven and used 1/4 cup sugar. will report back. thanks for sharing!
Victoria P
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.
Michelle
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.
Rachael
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?
Michelle
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.
Nyssa
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 9x13 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?
Michelle
Glad to hear a vegan option worked out for you! Yes, deflating is absolutely normal. Thanks for trying the recipe 🙂
Cindy
Such a simple recipe, yet so delicious! Thanks Michelle! Looking forward to more of your creations!
Michelle
Glad that you enjoyed it, Cindy!
Steph
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?
Michelle
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.
Elaine
Hi Michelle, thanks for the super easy and delicious recipe! I cut the sugar slightly to 80g and it was perfect! Just a question - any tips on the best way to cut up squishy and squidgy mochi?
Michelle
Hi Elaine -- a sharp, serrated, lightly oiled knife will do the trick! Hope that helps 🙂
Jenny
Love this recipe! The matcha brochi were delicious!
Michelle
Amazing, thanks so much! 🙂
Amy
Super simple recipe to follow and delicious!
I would recommend watching it closely while it cooks - my matcha powder was probably a low grade which is why the cooked side (the top) was actually a little too browned).
Sarah
First time I made mochi brownies and they were a hit at work. A few employees didn’t get any but heard about how yummy they were so I will need to make them again!
Grace
I bake almost everyday, and this was hands down the best thing I've made in a long time. Thanks for the marvelous recipe! I am slowly working through many of yours... the blueberry matcha cheesecake was also amazing, as was the matcha pound cake!!! Three for three! <3
Michelle
Thank you Grace! Glad to hear it! 🙂
Jilliane Geroche
Hi!! I followed this recipe to a T but for some reason it always comes out flat !! any tips?
Michelle
If you're looking for a thicker brownie, try baking it in a smaller sized pan. You can increase the amount of baking powder by a 1/4 tsp to see if that helps.
Jenny
I was quite worried when the batter was runnier than usual, but it turned out fine! Crispy brownie exterior and chewy mochi interior!
Julie
Could I use another milk alternative in place of coconut milk? Like Oat milk?
Michelle
Yes you can. Be sure to add a little oil to the milk that you use.
Tiffany
Thank you so much for the recipe of my dreams!! Growing up in Hawaii I've loved eating butter mochi and have been trying to find a matcha version of it. So glad I came across your blog!
I doubled the recipe to use the full can of coconut milk and it came out perfectly! These will be gone asap yum!
Michelle
Thank you! Glad to hear you enjoyed it, Tiffany! 🙂
Airi
This matcha mochi brownie had the perfect amount of sweetness and an amazing texture. It was so popular in my family that it was gone within a few hours!
Michelle
Awesome, thanks Airi! 🙂
Hannah
Love the idea of brochi! So simple, unique, and delicious... the perfect amount of chewiness and the matcha flavor! Definitely will be making more of these!
Michelle
Awesome, thanks so much Hannah! 🙂
CC
Do you know what's one cup of mochiko in grams?
Michelle
130g = 1 C of mochiko.
Kate
Thank you for sharing this recipe! I've made a few different mochi related desserts because my partner will only eat mochi desserts. (lol), and this one is our new favorite!
1. I appreciate that this recipe includes a substitute for coconut milk. I have boxes of mochiko in my pantry but always seem to forget to buy coconut milk so this alternative listed is nice!
2. The texture was ON POINT! It was perfectly chewy and mochi-like. I think it might be the lack of leavener in this recipe that helped to preserve the mochi texture.
Other notes: I added an extra tablespoon of matcha because the matcha I was using wasn't good quality -- still turned out delicious!
Michelle
So glad to hear it, Kate 🙂
Nora
It's amazing. Loved it! Definetely worth a try and it will become your favourite.
Michelle
Thank you Nora! 🙂
rebecca
mine was weirdly dry, do you think i overcooked it maybe?
Michelle
That's odd. Did you make any substitutions?
Kathryn
I love matcha and these brownies with matcha looks great! Thanks for sharing this recipe, I will be making this over the weekend!
Sonal
This is just brilliant. I had no idea that a dish like this ever exists. My kids love Mochi and the brownie. Genius!!
Biana
Yum! Brownie and mochi sounds like the best combination yet.
Beth
These are so delicious and so yummy! My daughter and I love these brownies!
Jeff Albom
I love mochi but never knew how to make them. Forming them into brownie shape is a great idea.
Meghan
I made these with the 1/3C sugar suggestion and they turned out perfectly. Not too sweet but full of matcha flavour. I love the bright green colour. I made them in a 9X9 because that's all I had, so they were a little flatter but still delicious!
Michelle
Thanks for your feedback, Meghan! And for sharing your creation with me on Instagram! 🙂
Sarah
I love your brochi recipe! It’s my go-to when I want something quick and easy to satisfy my cravings!
Michelle
So happy to hear it, Sarah! Thanks for letting me know on IG as well! 🙂
Angela
What a unique treat! Love the color of these. Can't wait to try them!
Irina
We have recently started experimenting with matcha, and your brownies came in time. 🙂 I made them today, and they turned out perfect!!!
Tara
These bars look absolutely gorgeous! I love that color and the texture from the mochiko. Such minimal prep too!
Denay DeGuzman
My daughter found this recipe on Pinterest and made a batch. Such great taste and texture. This recipe's a keeper.
Julie
Such an easy recipe to make and always a big hit with family and friends.
Jacqueline
Super easy to make! Took less than 15 minutes to whip together, and just 20-25 minutes to bake. Reduced the baking time, but that's because my oven runs hot. Super yummy and husband approved.
Michelle
Thanks for sharing your experience, and your creation with me on Instagram, Jacqueline! Glad you enjoyed it 🙂
Ivy Tse
Loved the chewy texture and matcha flavour! Definitely making this again! I lowered the sugar to 1/3 cup and that was quite good.
Michelle
Glad you enjoyed the recipe, Ivy! Thanks for sharing your matcha brochi creation with me on Instagram 🙂
Christina Tang
I just made these and they were sooo delicious!! I cant wait to make the black sesame brochi next!
Michelle
Thanks so much for sharing your feedback and creation with me on Instagram, Christina! 🙂
Tien
The recipe came out great! I love the chewy texture and the fact that it wasn't too sweet. Also love anything matcha! <3
Michelle
Happy to hear you enjoyed the recipe, Tien! Thanks for sharing your creation with me on Instagram 🙂
Brenda
This recipe came out perfectly! The brownies were chewy, springy, and moist on the inside. I’m glad I used the canned coconut milk because it gave them a lovely coconut aroma and flavor. I also really appreciate the option to automatically convert recipes to metric. I prefer metric measurements because they are based on weight rather than volume, so the end result is much more precise. I would happily make these again. It was honestly very quick and easy!
Michelle
Hi Brenda, thank you so much for your feedback! And thanks for sharing your Matcha Brochi with me on Instagram, they looked amazing 🙂
Michelle
I thought I saw it here that I could substitute ube extract for the matcha powder which I did! My brochi was too dark, like brownish purple, with just 1 tablespoon and a teaspoon of ube extract. I also wanted to cut granulated sugar so I used 3 Tbsps of white sugar and the rest date paste. I had to add about 1/4 cup of Mochiko. I used canned coconut milk so no oil. I love the ube smell! Me and daughter were a big fan! I might make the matcha version tomorrow! Thanks for such a great recipe! 👍
Derick N
I love this brilliant recipe. I love that it isn’t too sweet and it can show off the earthiness of matcha ✅✅ texture is simply perfect!
Michelle
Thanks for your kind words, Derick! Glad you enjoyed the recipe -- and thanks for sharing it on IG too! 🙂
Michelle
Made it vegan with a flaxseed egg! It worked in my strawberry extract mochi! Next, I did a pumpkin mochi which didn't have even a flaxseed egg because I forgot! I found the bowl later at the back of my toaster oven. Still so good! Thanks again for the recipe I keep coming back to! I may have to repeat the ube mochi soon!
Michelle
Hi Michelle, thank you so much for your comment! Happy to hear that the flaxseed egg worked wonderfully 🙂
Anna
Super easy recipe. Delicious. Texture similar to brownies - crunchy outside, soft/chewy inside. I used non-mochiko glutinous rice flour and it turned out just fine. That coconut milk added a nice richness to the brownies. I may have used too big of a pan so my brownies looked very flat =D but still delicious regardless. I added a good amount of extra matcha to mine because I love matcha! Also added some pandan gel extract to boost that vibrant green color, which also added a little bit of a cake-like flavor/aroma. Thanks for sharing your recipe!!!
Michelle
Thank you so much for taking the time to comment and review, Anna -- loved seeing your creation on Instagram! The addition of pandan extract is wonderful, as I've tried that myself. Thanks for sharing 🙂
Juli
This recipe is a must-try! I could easily eat the whole thing all at once, even though I made twice the recipe. I think I liked my cake being twice as thick by doing this, I just baked it a bit longer 🙂 Thanks for the recipe, can’t wait to make the Ube Brochi next!
Michelle
Thanks for your feedback and sharing your creation with me on Instagram, Juli! Yes, you can easily double batch it in the same baking container to make it a thicker brochi 🙂
Ami
Loved this recipe! This is a great one especially for my fellow matcha and mochi lovers out there 😉 The texture was perfect and it was just sweet enough. I used macadamia milk to make it non-dairy and a mix of monkfruit sugar and regular sugar, it worked out perfectly! I'm definitely going to try out more matcha recipes and the ube brochi!
Michelle
Thanks very much for your feedback and for sharing your creation with me on Instagram, Ami! Glad to see that the macadamia milk and monksugar worked out for you 🙂
Jessica
Great recipe! Super easy to follow along and the results are delicious! I can’t wait to try out your other recipes!
Michelle
Thanks so much for trying the recipe and sharing it with me on Instagram, Jessica! 🙂
Elly
Love the easy recipe, I've given it a whirl with 1 tsp of vanilla bean extract and it created such a wonderful flavour. I had to bake for 1 hour though as it was still runny inside after checking a few times.
I used glutinous rice flour, which might have been the difference as it resulted in a flatter brownie. That said it is still very yummy and chewy.
Maggie
These were amazing! So simple to make and they came out incredible - the whole thing too less than an hour, including the dishes. I followed the recipe exactly and they came out perfectly (make sure to adjust baking time for your oven - mine were fully cooked at around 30 mine). Thank you so much for this recipe!
Dee
Hello! The flavour of these turned out wonderful however it seemed like it was too runny and soft on the inside. I’m not sure if it’s because I used glutinous rice flour? I thought it would be the same as mochiko. I also used coconut milk. I plan on trying this again, would you recommend adding a bit more glutinous rice flour for that chewy texture or would you recommend baking it longer? The texture I had with these was too gloopy so I’m not sure if I did something wrong 🙁 the outside was nice and crisp. Thanks!
Michelle
Hi Dee, thanks for trying the recipe. It should not be overly soft and runny on the inside. I've tested the recipe with both glutinous rice flour and mochiko flour and both work fine. Did you make any other substitutions? It sounds like it may have needed extra baking time -- I would recommend baking it longer until a toothpick inserted comes out clean and not gloopy. Otherwise, you can also add a little more glutinous rice flour to the batter for a stiffer texture. Hope that helps!