I have always loved exploring the world of desserts, especially when I can combine two textures in one bite. That’s how the idea for these Matcha Mochi Brownies came to life. I wanted something that had the rich, fudgy decadence of a classic brownie, paired with the soft, chewy texture of mochi, all elevated by the earthy, vibrant flavor of matcha. The result is a dessert that feels luxurious yet comforting, perfect for treating yourself or impressing friends and family.

You will love this recipe because it brings together textures and flavors that are unexpectedly harmonious. The brownies are dense and fudgy, the mochi layer adds a chewy contrast, and the matcha ganache on top gives a smooth, slightly bitter finish that balances the sweetness perfectly. Whether you are a matcha lover or new to its unique taste, this dessert has something for everyone.

One of the best things about this recipe is its versatility. You can serve it as a snack with tea, a dessert for gatherings, or even cut into small squares for party platters. It’s also a fantastic option if you want to experiment with flavors—consider adding white chocolate chips, toasted nuts, or even a swirl of red bean paste for a Japanese-inspired twist.

This recipe is also affordable. With simple pantry staples and a few special ingredients like mochiko flour and matcha powder, you can create a dessert that feels gourmet without breaking the bank. Perfect for bakers of all levels, this recipe doesn’t require advanced techniques or expensive tools.

Ingredients for Matcha Mochi Brownies with Matcha Ganache:

1 cup unsalted butter, melted
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup mochiko (sweet rice flour)
1/4 cup unsweetened cocoa powder
2 tbsp matcha powder, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips or chopped dark chocolate
For Matcha Ganache:
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp matcha powder
- 1 cup white chocolate, chopped

How to Prepare Matcha Mochi Brownies with Matcha Ganache

Preparing these Matcha Mochi Brownies is easier than it looks, and the step-by-step instructions ensure a perfect balance of fudgy brownie and chewy mochi in every bite. This recipe is quick, easy, and customizable, making it a favorite for many.

Step-by-Step Instructions:

Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment with butter or nonstick spray.
Mix the wet ingredients: In a large bowl, combine the melted butter and granulated sugar. Stir until smooth and glossy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Sift and combine dry ingredients: In a separate bowl, sift together all-purpose flour, mochiko flour, cocoa powder, 1 tablespoon matcha powder, baking powder, and salt. This ensures a smooth, lump-free batter.
Incorporate dry ingredients into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined. Avoid overmixing to maintain a fudgy texture.
Add chocolate chips: Fold in the chocolate chips or chopped dark chocolate evenly into the batter. This adds pockets of melted chocolate for extra richness.
Prepare the mochi layer: In a small bowl, combine 1/4 cup mochiko flour, 1 tablespoon sugar, 1/4 cup milk, and 1 teaspoon melted butter. Stir until smooth and slightly thick. Spread this mochi mixture evenly over the brownie batter in the pan.
Bake the brownies: Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The mochi layer should appear set but chewy. Remove from oven and allow to cool completely in the pan.
Prepare the matcha ganache: In a small saucepan, heat the heavy cream and butter over low heat until the butter melts and the cream is warm. Remove from heat and whisk in the matcha powder. Add the chopped white chocolate and stir until smooth and glossy. Let the ganache cool slightly, then pour over the cooled brownies, spreading evenly. Refrigerate for at least 30 minutes to set the ganache.

These brownies are quick to assemble, and every step allows for customization. You can adjust the matcha intensity, sprinkle nuts on top, or swirl in a favorite filling. They are popular with many because of the balance between rich chocolate, chewy mochi, and the unique flavor of matcha. Cutting into small squares ensures everyone can enjoy a bite, making them perfect for parties or a cozy treat at home.

Simple Homemade Matcha Mochi Brownies with Matcha Ganache | Brownie Recipe | Matcha Recipe | Dessert

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These Matcha Mochi Brownies combine a fudgy chocolate base with a soft, chewy mochi layer, topped with a smooth, vibrant matcha ganache. Perfect for dessert, snacks, or sharing with friends, this recipe is both visually stunning and deliciously unique.

Author: Lura Skye
Prep Time: 20
Cook Time: 35
Total Time: 55 minutes
Yield: 16 1x

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.
In a large bowl, mix melted butter and sugar until smooth. Add eggs one at a time, then vanilla extract.
Sift together all-purpose flour, mochiko flour, cocoa powder, 1 tbsp matcha, baking powder, and salt.
Gradually fold dry ingredients into wet mixture until just combined.
Stir in chocolate chips or chopped chocolate.
Prepare mochi layer by mixing mochiko flour, sugar, milk, and melted butter until smooth. Spread evenly over brownie batter.
Bake 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
For ganache, heat cream and butter over low heat until warm. Whisk in matcha powder and add white chocolate until smooth. Pour over cooled brownies and refrigerate at least 30 minutes.

Notes

Ensure the brownies are fully cooled before pouring ganache to avoid melting.

Customize by adding nuts, chocolate chips, or a swirl of red bean paste.

Cut into small squares for serving; ganache may set firmer in the fridge.

FAQs

1. Can I use regular flour instead of mochiko flour?
Mochiko flour is essential for achieving the chewy mochi layer. Using only all-purpose flour will change the texture, making it more like a standard brownie.

2. Can I make these brownies ahead of time?
Yes, these brownies can be prepared a day in advance. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

3. Can I freeze the brownies?
Absolutely. Wrap cooled brownies tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.

4. Can I adjust the sweetness of the ganache?
Yes. If you prefer a less sweet ganache, reduce the white chocolate slightly or add more matcha powder for a more earthy, slightly bitter flavor.

5. Can I use milk chocolate instead of white chocolate for the ganache?
Yes, but it will change the color and sweetness. White chocolate complements matcha’s flavor best, but milk chocolate creates a sweeter, more mellow taste.

6. How do I ensure the mochi layer doesn’t stick?
Make sure to line your pan with parchment paper and lightly grease it. Also, allow the brownies to cool completely before cutting to avoid sticking.

7. Can I make these gluten-free?
Yes, this recipe is naturally gluten-free if you use mochiko flour and ensure all other ingredients are certified gluten-free.