How to: Matcha Mochi Brownies

Perfectly chewy with a hint of sweetness, the matcha mochi brownie has the unique combination of a crispy crust and a sticky centre. Best consumed fresh out of the oven or at room temperature for a chewier experience. See how you can master the Matcha Mochi Brownies below:


1. Prepare the ganache
Preheat the oven to 175°C (fan-forced) / 195°C (conventional). Line the brownie tin with a sheet of baking paper. Cube 75g of butter. Add this and the white chocolate to a microwavable bowl. Microwave in 20 second increments, mixing in between until melted and set aside.

2. Mix the wet ingredients
Add the large bag of sugar, brown sugar, eggs and vanilla extract into a large mixing bowl. Whisk these ingredients together for 5 minutes (or 2 minutes with a hand mixer) or until the mixture is thick and pale. Slowly pour in the melted white chocolate mixture and whisk until combined.

3. Create the batter
In another mixing bowl, whisk together the flour, matcha powder, baking powder and salt until combined. Sift the flour mixture into the wet mixture and fold with the spatula until well combined. Pour half of the batter into the prepared pan.

4. Make the mochi
Add the glutinous rice flour, small bag of sugar and 80ml of water into a microwaveable bowl and whisk until no lumps remain. Cover the bowl with cling wrap and microwave on high in 30 second increments, stirring in between with a spatula. Repeat this 4 more times or until the mochi is no longer opaque and liquidy.

5. Complete the brownie
Sift half of the cornstarch onto the other sheet of baking paper. Scrape out the mochi onto the cornstarch and sift the rest of the cornstarch on top. Flatten the mochi with the back of a spoon and cut it into bite size pieces. Place the mochi into the brownie pan to cover the batter evenly. Pour the rest of the batter on top of the mochi to cover and spread evenly.

6. Bake and enjoy!
Bake in the oven for 35 - 40 minutes or until a toothpick comes out clean with a few crumbs. Cool on a wire rack in the brownie pan for at least 15 minutes before serving. Enjoy your masterpiece while it’s still warm!