Description
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 comforting dessert perfect for tea time or family gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 175°C (350°F) and line an 8×8-inch tin with parchment paper.
- Melt white chocolate and butter together; let cool slightly.
- Whisk eggs and sugar until light and fluffy.
- Fold in melted chocolate-butter mixture.
- Sift in mochiko flour, matcha powder, and salt; fold gently.
- Add coconut milk and vanilla extract; fold until smooth.
- Optional: fold in white chocolate chips.
- Pour into tin and spread evenly.
- Bake 25–30 mins; allow to cool completely before cutting.
Notes
Sift matcha to avoid clumps. Warm coconut milk for smoother batter. Don’t overbake; mochi brownies should remain soft.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg