These Matcha Mochi Brownies are chewy, fudgy, and packed with the earthy flavor of green tea. They beautifully blend Japanese mochi texture with the rich indulgence of Western-style brownies. Topped with a smooth and creamy matcha ganache, this dessert is a decadent treat that offers a unique twist on traditional brownies.
Ingredients
For the Mochi Brownies:
1 cup sweet rice flour (mochiko)
3/4 cup coconut milk (canned, full-fat)
1/2 cup sugar
1/4 cup almond butter or peanut butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1 tbsp matcha powder
1/2 tsp baking powder
For the Matcha Ganache:
1/3 cup white chocolate chips or chopped white chocolate
2 tbsp coconut cream
1 tsp matcha powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, whisk together the mochiko, matcha powder, baking powder, and salt.
In another bowl, combine the coconut milk, sugar, almond butter, melted coconut oil, and vanilla extract. Stir until smooth.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Pour the batter into the prepared pan and smooth out the top evenly.
Bake for 30–35 minutes, or until the edges are lightly golden and the center is set but slightly springy to the touch.
While the brownies cool, prepare the ganache by melting the white chocolate and coconut cream together in a small saucepan over low heat, stirring constantly until smooth.
Remove from heat, sift in the matcha powder, and stir until fully incorporated.
Let the ganache cool for 5 minutes, then spread it evenly over the cooled brownies.
Refrigerate the brownies for 30 minutes to allow the ganache to set before slicing into squares.
Servings and timing
This recipe yields about 12 brownies. Prep time is roughly 10 minutes, baking takes about 35 minutes, and with cooling and chilling, the total time comes to approximately 45 minutes.
Variations
I sometimes swap almond butter for peanut butter depending on what I have on hand—it adds a slightly different nutty flavor that works well. For a dairy-free version, I use full-fat coconut milk and coconut cream as in the recipe, but white chocolate alternatives made from dairy-free ingredients also work. If I want a stronger matcha flavor, I’ll add an extra half teaspoon to the batter or ganache. For added texture, folding in some chopped nuts or white chocolate chips into the batter before baking can be a fun twist.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator for up to 4 days. The matcha ganache stays nice and firm when chilled. If I want to warm them slightly, I’ll microwave individual pieces for about 10-15 seconds to soften the ganache without melting it completely. These brownies also freeze well—wrapped tightly and placed in a freezer bag, they keep for up to a month. To enjoy, I thaw them overnight in the fridge.
FAQs
Can I substitute regular flour for mochiko in this recipe?
Mochiko (sweet rice flour) is essential for that chewy mochi texture. Regular flour won’t give the same result, so I recommend sticking to mochiko for authenticity.
Is it possible to make these brownies gluten-free?
Yes! Since mochiko is naturally gluten-free and the other ingredients don’t contain gluten, this recipe is safe for a gluten-free diet.
What if I don’t have coconut cream for the ganache?
You can substitute full-fat coconut milk, but the ganache might be a bit thinner. Another option is using heavy cream if you’re not dairy-free.
Can I use another type of nut butter?
Absolutely. Almond butter, peanut butter, or even cashew butter all work well and just slightly change the flavor profile.
How do I know when the brownies are done baking?
I look for lightly golden edges and a center that’s set but still slightly springy when pressed gently. The texture should be chewy, not cakey.
Conclusion
I find these Matcha Mochi Brownies with Matcha Ganache to be a delightful way to enjoy a unique dessert that’s both chewy and fudgy, with a beautiful matcha flavor throughout. Whether serving them for a special occasion or just a cozy treat, they always impress and satisfy. This fusion dessert is a fun twist that I’ll keep making again and again.
Recipe:
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Matcha Mochi Brownies with Matcha Ganache
- Total Time: 45 minutes
- Yield: 12 brownies
- Diet: Gluten Free
Description
Chewy, fudgy Matcha Mochi Brownies combining the unique texture of Japanese mochi with rich, green tea-flavored brownies, topped with a smooth matcha ganache for a decadent treat.
Ingredients
1 cup sweet rice flour (mochiko)
3/4 cup coconut milk (canned, full-fat)
1/2 cup sugar
1/4 cup almond butter or peanut butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1 tbsp matcha powder
1/2 tsp baking powder
For the Matcha Ganache:
1/3 cup white chocolate chips or chopped white chocolate
2 tbsp coconut cream
1 tsp matcha powder
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the mochiko, matcha powder, baking powder, and salt.
- In another bowl, combine the coconut milk, sugar, almond butter, melted coconut oil, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and smooth out the top evenly.
- Bake for 30–35 minutes, or until the edges are lightly golden and the center is set but slightly springy to the touch.
- While the brownies cool, prepare the ganache by melting the white chocolate and coconut cream together in a small saucepan over low heat, stirring constantly until smooth.
- Remove from heat, sift in the matcha powder, and stir until fully incorporated.
- Let the ganache cool for 5 minutes, then spread it evenly over the cooled brownies.
- Refrigerate the brownies for 30 minutes to allow the ganache to set before slicing into squares.
Notes
You can swap almond butter for peanut butter for a different nutty flavor.
For a dairy-free version, use full-fat coconut milk and coconut cream with dairy-free white chocolate alternatives.
To intensify the matcha flavor, add an extra ½ teaspoon matcha powder to the batter or ganache.
Optional: Fold in chopped nuts or white chocolate chips into the batter before baking for added texture.
Store brownies in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
Reheat individual pieces briefly in the microwave to soften ganache without melting it completely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-Western)
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
