Name: Matcha Mochi Brownies with Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese-Inspired
Ingredients: 200g white chocolate, chopped; 100g unsalted butter; 2 large eggs; 150g granulated sugar; 120g mochiko flour (sweet rice flour); 2 tsp matcha powder; 1/4 tsp salt; 150ml full-fat coconut milk; 1 tsp vanilla extract; Optional: 50g white chocolate chips

Jump to Recipe·Print Recipe

Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I still remember the first time I experimented with matcha and mochi in my kitchen. The green tea aroma instantly transported me to a cozy corner café in Tokyo, and the chewiness of mochi reminded me of fun family moments, squishing dough together and laughing as we got sticky fingers. That magical combination inspired my Matcha Mochi Brownies with Coconut Milk. These brownies are not just a treat they’re a sensory hug. The soft, chewy texture with earthy matcha and creamy coconut milk makes every bite feel like home.

Over the years, I’ve refined this recipe, and it has become a staple whenever I want to impress guests without spending hours in the kitchen. Today, I want to share with you exactly how I make these indulgent yet comforting brownies.

Why I Love Making This Recipe

There’s something truly satisfying about seeing a gooey, vibrant green brownie come out of the oven. I love that this recipe bridges two worlds: the richness of a classic brownie and the chewiness of mochi. Coconut milk adds a subtle creaminess, elevating the flavor without overpowering the delicate taste of matcha.

What makes it even more special is that it’s incredibly simple to make. I can whip up a batch in under an hour, and it always brings smiles to my family. This recipe is also versatile: perfect for tea time, birthday treats, or even just a cozy night in with a warm mug of tea.

Ingredients & Little Kitchen Secrets

Here’s what I use to make my Matcha Mochi Brownies with Coconut Milk:

200g white chocolate, chopped
100g unsalted butter
2 large eggs
150g granulated sugar
120g mochiko flour (sweet rice flour)
2 tsp matcha powder, preferably ceremonial grade
1/4 tsp salt
150ml full-fat coconut milk
1 tsp vanilla extract
Optional: 50g white chocolate chips for extra gooeyness

Little Kitchen Secrets:

Sift your matcha powder to prevent clumps and ensure a smooth, vibrant green color.
Warm your coconut milk slightly before mixing—it helps the batter become silky.
Don’t overbake; mochi brownies should remain soft and chewy, not dry.

How I Make It, Step by Step

Preheat your oven to 175°C (350°F) and line an 8×8-inch baking tin with parchment paper.
Melt the white chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.
In a large bowl, whisk eggs and sugar until light and fluffy.
Gently fold the melted chocolate-butter mixture into the eggs and sugar.
Sift in the mochiko flour, matcha powder, and salt. Fold until just combined.
Add coconut milk and vanilla extract, folding gently to create a smooth, thick batter.
Fold in white chocolate chips if using.
Pour the batter into the prepared tin, spreading it evenly.
Bake for 25–30 minutes. The top should look set, but a skewer inserted in the center may come out slightly sticky.
Allow to cool completely before cutting into squares—this helps the mochi texture develop fully.

How I Serve It at Home

I love serving these brownies slightly warm with a scoop of coconut ice cream or a drizzle of white chocolate sauce. They also pair beautifully with a hot cup of matcha latte or Earl Grey tea. Sometimes, I cut them into small bite-sized pieces and serve them on a pretty platter for afternoon tea with friends.

Storage, Reheating & Make-Ahead Tips

Storage: Keep brownies in an airtight container at room temperature for up to 3 days.
Refrigeration: They stay fresh for up to 5 days in the fridge; allow them to come to room temperature before serving.
Freezing: Wrap squares individually in plastic wrap and freeze up to 1 month. Thaw overnight in the fridge.
Reheating: Microwave a brownie for 10–15 seconds for that freshly-baked warmth.

100-Word Short Version

My Matcha Mochi Brownies with Coconut Milk are soft, chewy, and packed with flavor. The combination of earthy matcha, creamy coconut milk, and sweet white chocolate creates a dessert that’s both comforting and elegant. Made with mochiko flour for that signature chew, these brownies are perfect for tea time, family gatherings, or anytime you need a cozy treat. Quick to prepare and irresistibly delicious, they bring the joy of Japanese-inspired baking to your home. Every bite feels like a warm hug soft, chewy, and full of love.

Recipe Card Section

⏱️ Time
Prep: 15 mins
Cook: 25–30 mins
Total: 40–45 mins

📝 Notes

Sift matcha to avoid clumps
Warm coconut milk for smoother batter
Don’t overbake; mochi brownies should remain soft

🍽️ Nutrition (per brownie, approx.)
Calories: 220 kcal
Fat: 12g 🥥
Saturated Fat: 7g
Carbohydrates: 25g
Sugar: 18g
Protein: 3g
Fiber: 1g

Conclusion

These Matcha Mochi Brownies with Coconut Milk have a special place in my heart. They remind me of family moments, cozy afternoons, and the joy of creating something magical in the kitchen. I hope when you make them, they bring the same warmth and smiles to your home. Remember, baking is not just about ingredients it’s about love, memories, and sharing joy with those around you.

Ingredients

Instructions

Leave a Comment Cancel reply