If you’re craving a chewy, slightly crisp, and flavor-packed dessert that’s as fun to eat as it is to say, try this Matcha Brownie Mochi! Also known affectionately as Brochi (Brownie + Mochi), these vibrant green squares blend the earthy notes of matcha with the beloved gooey texture of mochi—and they’re done in under an hour!
What Is Brochi?
Think of brochi as a chewy twist on your favorite brownie. Made with glutinous rice flour, these little treats have a crisp exterior when fresh out of the oven, and a soft, gummy mochi texture inside that makes them irresistible.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients
- Ready in less than an hour
- Perfectly chewy with a lightly crisp top
- Not overly sweet—balanced with a hint of earthiness from matcha
- Naturally gluten-free
Ingredients You’ll Need
- 1 cup mochiko (glutinous rice flour)
- ½ cup granulated sugar (reduce to ⅓ cup if you prefer less sweetness)
- 1 teaspoon baking powder
- 1 tablespoon high-quality matcha powder
- Pinch of sea salt
- 1 large egg
- 2 tablespoons vegetable oil (omit if using full-fat canned coconut milk)
- 1 cup canned coconut milk (or use whole milk and keep the oil)
Tools You’ll Need
- Mixing bowls
- 8″x8″ square baking pan
- Whisk and spatula
- Parchment paper
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C). Line your baking pan with parchment paper.
- In a large bowl, combine mochiko, sugar, baking powder, and salt. Sift in the matcha powder and whisk everything together.
- In a separate bowl, whisk together the egg, coconut milk (or milk + oil), and mix well.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until the batter is smooth with no lumps.
- Pour the batter into the prepared baking pan. Tap gently on the counter to release air bubbles.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely on a wire rack before slicing into squares.
- Dust with extra matcha powder before serving (optional).
Tips & Variations
- Matcha Quality: Use ceremonial grade for bright color and pure flavor.
- Pan Options: Glass or metal pans work. Baking times may vary slightly.
- Crispier Edges: Increase sugar slightly to get more caramelized, crispy corners.
- Flavor Twists: Try cocoa powder, hojicha, black sesame, or ube for fun variations.
Serving Suggestions
Enjoy brochi with a Matcha Latte or Hojicha Latte for an afternoon treat. They’re best fresh but also delicious at room temperature. The corner pieces are especially popular for their crisp texture!
Storage
Store brochi in an airtight container at room temperature for up to 2 days. Avoid refrigerating or freezing—it changes the chewy texture.
FAQs
Can I use rice flour instead of glutinous rice flour? No, regular rice flour won’t yield the chewy mochi texture.
Can I make this vegan? Yes! Substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Why did my brochi turn brown? Try reducing your oven temperature and use higher quality matcha to retain the green color.
Can I bake these in muffin tins? Absolutely—just reduce the baking time slightly.