Matcha mochi brownies are chewy, soft, and loaded with aromatic green tea flavor. It is easy to make in one bowl, and addictively delicious! This recipe is gluten-free and dairy-free.
2tablespoonsmatcha powderplus more for dusting (optional)
8ouncesmochiko glutinous rice flourapprox. half a box
1teaspoonbaking powder
¼teaspoonsalt
¼cuprefined coconut oilmelted
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Instructions
Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8 x 8 inch baking pan.
In a large bowl, place the eggs, coconut milk, almond milk, sugar and vanilla. Mix well.
Scoop 4 tablespoon of the mix into a small cup. Add in the matcha and mix well until there are no lumps left. Add the matcha mix back into the main bowl and whisk well.
Add the mochiko, baking powder, and salt into the bowl. Mix until just combined.
Mix in the melted coconut oil.
Pour the mix into the pan. Bake for 1 hour or until set. Let cool.
Optional: Dust with matcha powder upon serving.
Notes
Once you add the mochiko, mix until just combined. Over mixed batter will create a denser texture. Adding matcha powder to a large quantity of liquid will cause clumping up, and make it impossible to blend into the batter. Make sure to follow step 3 carefully.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.