If you’ve never had Matcha Brownie Mochi, get ready to fall in love with this chewy, chocolatey, slightly grassy masterpiece. Also known as “Brochi”, this dessert combines the bouncy, chewy texture of mochi with the dense richness of brownies and a subtle, earthy matcha twist.
It’s gluten-free, made with sweet rice flour (mochiko), and finished with a crackly brownie top and soft, chewy center. Perfect for dessert tables, afternoon tea, or just treating yourself to something uniquely satisfying.
🍃 Why You’ll Love This Matcha Brochi
- 🍵 Chewy mochi texture meets fudgy brownie decadence
- 🍫 Gluten-free and made with mochiko (sweet rice flour)
- 🌱 Earthy matcha flavor balances the sweetness
- 🎉 Trendy fusion dessert that stands out at any gathering
- ⏱️ One-bowl recipe – easy, quick, and minimal mess
👉 From my kitchen: For a little flair, I like to top it with white chocolate chips before baking — they melt into the top and complement the matcha beautifully.
🛒 Ingredients
Makes one 8×8-inch pan (16 squares)
- 1 cup mochiko (sweet rice flour)
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon matcha powder (culinary grade)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup whole milk (or any milk of choice)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: ¼ cup white chocolate chips or chopped nuts for topping
👨🍳 Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch baking pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Mochiko
- Sugar
- Cocoa powder
- Matcha powder
- Baking powder
- Salt
Step 3: Add Wet Ingredients
To the dry mix, add:
- Eggs
- Milk
- Melted butter
- Vanilla extract
Whisk until smooth and lump-free. The batter will be slightly runny — that’s perfect for mochi texture.
Step 4: Pour and Top
- Pour the batter into the prepared pan.
- Optional: Sprinkle white chocolate chips or nuts over the top.
Step 5: Bake
- Bake for 35–40 minutes, or until the top is crackly and set.
- A toothpick inserted should come out mostly clean (a little gooey is okay — it’s mochi!).
Let cool completely in the pan before slicing. It firms up as it cools.
🍽️ Serving Suggestions
- Slice into squares and dust with powdered sugar or more matcha
- Serve with a scoop of green tea or vanilla ice cream
- Pair with hot tea or iced matcha latte for the perfect treat
- Enjoy chilled for an extra chewy texture
🔍 Nutrition (Per Square, approx.)
- Calories: 130
- Carbs: 22g
- Sugar: 10g
- Fat: 4g
- Protein: 2g
- Gluten-free
Nutrition may vary depending on toppings and substitutions.
💡 Tips & Variations
- Want more chocolate? Add chocolate chips into the batter
- Extra matcha kick: Use 1½ tablespoons of matcha for stronger flavor
- Make it dairy-free: Use plant-based milk and coconut oil instead of butter
- Layer it: Pour half the batter, add a layer of chocolate spread or red bean paste, then top with remaining batter
- Storage: Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days
✨ From My Kitchen to Yours
Matcha Brownie Mochi (Brochi) is the best of both dessert worlds — a fusion that brings together chewy Japanese rice cake texture and indulgent brownie flavor with a modern matcha twist. It’s unique, simple to make, and sure to spark curiosity and cravings.
Whether you’re baking for a party, a café-style treat at home, or a dessert box, this brochi recipe will wow everyone — even those who’ve never tried mochi before!
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