Pistachio Matcha Mochi Brownies (Print Version)
Fudgy brownies meet chewy matcha-pistachio mochi for a visually striking and delectable dessert.
# Ingredients:
→ Brownie Layer
01 -
120 g unsalted butter
02 -
150 g dark chocolate, chopped
03 -
150 g granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
80 g all-purpose flour
07 -
0.25 teaspoon salt
08 -
50 g pistachios, coarsely chopped
→ Matcha Mochi Center
09 -
120 g sweet rice flour (glutinous rice flour/mochiko)
10 -
60 g granulated sugar
11 -
1 tablespoon matcha green tea powder
12 -
180 ml whole milk
13 -
20 g unsalted butter, melted
14 -
0.5 teaspoon vanilla extract
15 -
A pinch of salt
16 -
30 g shelled pistachios, finely ground
# Steps:
01 -
Preheat oven to 175°C. Line a 20x20 cm baking pan with parchment paper, allowing overhang for removal.
02 -
In a medium bowl, whisk sweet rice flour, sugar, matcha powder, ground pistachios, and salt. Add milk, melted butter, and vanilla extract; whisk until smooth. Pour into a lightly greased, microwave-safe dish. Microwave on high for 2 minutes, stir, then continue for 1–2 more minutes until thick and sticky. Alternatively, steam over simmering water for 12–15 minutes, stirring occasionally. Set aside to cool slightly.
03 -
Place butter and chopped chocolate in a heatproof bowl over gently simmering water. Stir until fully melted and smooth. Remove from heat.
04 -
Whisk granulated sugar into the chocolate-butter mixture. Beat in eggs one at a time until glossy, then stir in vanilla extract.
05 -
Sift in all-purpose flour and salt. Mix gently until just combined, then fold in coarsely chopped pistachios.
06 -
Spread half of the brownie batter evenly into the prepared pan.
07 -
With lightly oiled hands, flatten cooled mochi into a square slightly smaller than the pan. Place mochi sheet over the brownie base.
08 -
Gently spread the remaining brownie batter over the mochi, covering completely and evenly.
09 -
Bake for 30–35 minutes, or until the top is set and a toothpick inserted at the edge comes out with a few moist crumbs. The center remains chewy due to the mochi.
10 -
Allow to cool completely in the pan. Lift out using parchment, slice into squares, and serve.
# Notes:
01 -
For enhanced pistachio flavor, sprinkle additional chopped pistachios on top before baking.
02 -
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
03 -
For a vegan version, substitute butter with vegan margarine, eggs with flaxseed eggs, and whole milk with a plant-based milk alternative.