Description
These Gluten-Free Matcha Mochi Brownies are soft, chewy, and indulgent. Made with mochiko flour, almond flour, matcha powder, and white chocolate, they are perfect for family gatherings, afternoon tea, or a comforting treat anytime. The chewy mochi layer paired with fudgy chocolate and earthy matcha creates a dessert that’s unforgettable.
Ingredients
Scale
- 100g unsalted butter, melted
- 150g white chocolate, chopped
- 3 large eggs
- 100g caster sugar
- 1 tsp vanilla extract
- 100g mochiko flour (sweet rice flour)
- 2 tbsp matcha green tea powder
- 50g almond flour
- 1/2 tsp salt
- 50g white chocolate chunks (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a 20cm square baking tin.
- Melt butter and white chocolate until smooth. Cool slightly.
- Whisk eggs, sugar, and vanilla until pale and fluffy.
- Fold in melted chocolate mixture.
- Sift and fold in mochiko, matcha, almond flour, and salt.
- Add white chocolate chunks.
- Pour into tin and smooth top.
- Bake 25–30 mins, edges set, center soft.
- Cool completely before slicing.
Notes
- Sift matcha powder for smooth texture
- Use room temperature eggs
- Don’t overbake for chewy mochi layer
- Store in airtight container or freeze
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg