Matcha Mochi Brownies

The first time you bite into a mochi brownie, something unexpected happens. The outside has that familiar brownie crackle. But the inside is dense and chewy in a way that wheat flour simply cannot produce - stretchy, almost bouncy, with a depth of texture that makes you immediately reach for a second piece.

Now add matcha. The earthy, vivid bitterness of culinary grade matcha runs through every bite, balanced by the sweetness of the batter and - if you choose to add them - pools of melted white chocolate. These are genuinely unlike anything else in the baking world, and they have become one of the most requested recipes on this site.

New to matcha baking? See 10 Best Matcha Baking Recipes for the full collection, and Matcha 101 to make sure you're buying the right grade.

What Is Mochi Brownie?

Traditional Japanese mochi is made from glutinous rice flour (mochiko) - a starchy flour that creates an extraordinarily chewy, stretchy texture when baked or steamed. Mochi brownies combine this ingredient with a brownie-style batter, resulting in bars that have the flavour profile of a brownie with the chew of mochi.

The key ingredient is glutinous rice flour - not to be confused with regular rice flour, which is much drier and produces a crumbly result. Glutinous rice flour (also called sweet rice flour or mochiko) is what creates that signature stretch. It's widely available in Asian grocery stores and increasingly in mainstream supermarkets.

Ingredients

Makes one 8×8 inch pan (16 squares)

• 200g glutinous rice flour (mochiko) - not regular rice flour
• 25g culinary grade matcha (about 5 tsp)
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 200g caster sugar
• 2 large eggs
• 240ml full-fat coconut milk (from a can, well shaken)
• 80g unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 150g white chocolate chips (optional but highly recommended)
• 1 tbsp culinary matcha extra, for dusting the top

Method

1. Prepare Preheat oven to 180°C (350°F). Grease an 8×8 inch baking tin and line with parchment paper, leaving an overhang on two sides for easy removal.

2. Mix dry ingredients In a large bowl, whisk together glutinous rice flour, matcha, baking powder, and salt until thoroughly combined. The matcha needs to be evenly distributed - any clumps will create bitter pockets.

3. Mix wet ingredients In a separate bowl, whisk together sugar, eggs, coconut milk, melted butter, and vanilla until smooth.

4. Combine Pour the wet ingredients into the dry and stir until a smooth batter forms. The batter will be thinner than a typical brownie batter - this is correct. It should pour easily.

5. Add white chocolate Fold in white chocolate chips if using, reserving a small handful to scatter on top.

6. Bake Pour batter into the prepared tin. Scatter reserved white chocolate chips over the surface. Bake for 40-45 minutes, until the top is set and lightly golden at the edges. A skewer inserted in the centre should come out with just a few moist crumbs.

7. Cool completely - this is critical Leave to cool in the tin for at least 1 hour before cutting. Mochi brownies are extremely soft and sticky when warm. Cutting too early results in a mess. Once cooled, dust the top lightly with matcha powder through a fine sieve.

8. Cut and serve Lift out using the parchment overhang. Cut into 16 squares with a sharp knife - wiping the blade clean between each cut gives the neatest edges.

Tips

• Glutinous rice flour is non-negotiable. Regular rice flour, all-purpose flour, or almond flour will not produce the mochi texture. Look for Koda Farms Mochiko or any brand labelled "glutinous rice flour" or "sweet rice flour."
• Full-fat coconut milk gives the richest result and contributes to the chew. Light coconut milk works but produces a slightly less luxurious texture.
• Don't overbake. Mochi brownies firm up significantly as they cool. If they look slightly underdone at 40 minutes, give them 3 more minutes maximum.
• They're better the next day. The chew deepens overnight as the mochi texture fully sets. Store at room temperature covered with cling film.
• Refrigerating makes them firmer - some people prefer the texture cold, others prefer room temperature. Try both.

⚠️ Common Mistake: Cutting Too Soon Hot mochi brownies are sticky and structureless. There is no shortcut here - wait the full hour. If you want to speed up cooling, place the tin in the fridge for 30 minutes after 30 minutes at room temperature.

Variations

• Matcha & red bean: Swirl 3-4 tablespoons of sweetened red bean paste (anko) through the batter before baking - a classic Japanese combination that works beautifully
• Sesame mochi brownies: Replace white chocolate chips with black sesame seeds and add 1 tbsp tahini to the batter - earthy, nutty, and very addictive. For more on this pairing, see Matcha and Sesame Cookies
• Coconut matcha mochi: Toast desiccated coconut and press into the top before baking for extra texture and tropical sweetness

Storage

• Room temperature: Up to 3 days, covered
• Refrigerator: Up to 1 week (texture becomes firmer - bring to room temperature before eating)
• Freezer: Up to 2 months, individually wrapped. Defrost at room temperature for 1-2 hours.

🔗 You Might Also Love

• Matcha White Chocolate Cake - a full layer cake with the same beloved pairing
• Brown Butter Matcha Cookies - our most popular recipe
• Matcha and Sesame Cookies - earthy, nutty, and deeply Japanese
• Matcha Financiers - delicate French butter cakes with a matcha twist
• 10 Best Matcha Baking Recipes - the full collection
• Matcha 101: Grades Explained
• The Ultimate Matcha Guide