Matcha Brownie Mochi, or “Brochi” for short, is the chewy, gooey, and vibrant green dessert you didn’t know you needed. Imagine the soft, stretchy bite of traditional Japanese mochi infused with the rich, earthy flavor of matcha and the fudgy depth of brownies. These delightful squares are naturally gluten-free, slightly crisp on the edges, and delightfully chewy in the center.
Perfect for matcha lovers and brownie addicts alike, this creative dessert takes just minutes to prepare and delivers a bold and beautiful bite every time.
What is Brochi?
“Brochi” is a clever mashup of “brownie” and “mochi.” Instead of using wheat flour, it uses glutinous rice flour (mochiko), which creates a satisfyingly chewy texture. The matcha adds a slightly bitter, grassy note that perfectly balances the sweetness, making each bite complex, unique, and utterly addictive.
Ingredients (in grams)
- 200 g mochiko (sweet glutinous rice flour)
- 200 g granulated sugar
- 5 g matcha powder (1 tbsp, or more to taste)
- 1 tsp baking powder
- 2 large eggs
- 240 ml whole milk (1 cup)
- 60 g unsalted butter, melted
- 5 ml vanilla extract (1 tsp)
- 1 pinch salt
- Optional: 50 g white chocolate chips or chopped nuts
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 175°C (350°F).
- Grease or line an 8×8-inch (20×20 cm) baking dish with parchment paper. Leave an overhang for easy removal.
Step 2: Make the Brochi Batter
- In a large mixing bowl, whisk together the mochiko, sugar, matcha powder, baking powder, and salt.
- In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until a smooth, slightly thick batter forms.
- Optional: fold in white chocolate chips, dark chocolate chunks, or nuts for added texture and flavor.
Step 3: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let it cool in the pan for at least 30 minutes. This helps the mochi set and firm up before cutting.
Step 4: Slice and Serve
- Once cooled, lift the Brochi out of the pan using the parchment paper overhang. Cut into 16 squares using a sharp, oiled knife to prevent sticking.
- Serve at room temperature or slightly chilled.
Nutrition Facts (Per Square – 16 servings)
- Calories: 160 kcal
- Protein: 2 g
- Fat: 5 g
- Carbohydrates: 27 g
- Sugar: 14 g
- Fiber: 1 g
- Sodium: 45 mg
Nutrition values may vary based on add-ins (e.g., chocolate chips or nuts).
Tips & Tricks
- Use high-quality matcha: Culinary-grade matcha is best for baking. Look for a bright green powder for fresh flavor and color.
- Customize it: Add black sesame seeds, shredded coconut, or even a cream cheese swirl for a unique twist.
- Storage: Store Brochi in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They can be microwaved for 10 seconds to revive their chewiness.
- Double it: Feeding a crowd? Double the recipe and bake in a 9×13-inch pan for 45–50 minutes.
Serving Suggestions
- With green tea: Matcha Brochi pairs beautifully with hot matcha, genmaicha, or jasmine tea.
- Dessert tray: Add it to an Asian-inspired dessert platter with mochi ice cream, sesame cookies, and mango pudding.
- Drizzle it: Top with white chocolate ganache or dust with powdered sugar for an elevated presentation.
Why You’ll Love This Recipe
- Gluten-free and easy to make
- Chewy and fudgy like a brownie but with the bounce of mochi
- Visually striking with its vibrant green hue
- A perfect balance of sweet and earthy
Whether you’re hosting a party, bringing something unique to a potluck, or simply craving a matcha moment, this dessert will absolutely stand out.
Leave a Comment