Mochi Brownies with Roasted Matcha Whipped Cream

Made by TCHO Pro Sam Butabutar

"I am a sucker for brownies! Who doesn’t love them? What I enjoy the most is the chewy, fudgy center of brownies -- such a satisfying texture."

— TCHO Pro Sam Butarbutar


  • 1 8”x8”x2” cake pan
  • 1 medium sized pot
  • 1 brush for greasing pan
  • 1 balloon whisk
  • 1 rubber spatula
  • 1 toothpick/metal skewer
  • 1 stand mixer + mixing bowl

Cooking Time

45 Minutes
Makes 8 Servings



  1. Preheat oven to 300°F (if using convection oven) or 350°F (if using non-convection oven).
  2. Add TCHO Super Powder and whole milk to a pot. Cook over medium high heat, and continually whisk to get rid of lumps. Mixture has to reach boil in order to cook away the “raw” taste of the cacao powder.
  3. Once it boils, take it off the heat and add TCHO Hella Dark 81%. Whisk until melted and smooth.
  4. Then add eggs, butter, and vanilla. Whisk until evenly combined.
  5. Then, in the same pot, add all the dry ingredients into the chocolate mixture and stir until combined.
  6. Generously grease the baking pan with melted butter. Pour batter directly in the pan. Sprinkle with TCHO Crush This and flaky sea salt.
  7. Bake in the preheated oven for 40-50 minutes. To check whether it’s done, insert a toothpick or metal skewer into the center of the brownie. The toothpick should be moist and be (mostly) clean.
  8. If the toothpick comes out liquidy, then return it to the oven for 5 more minutes.
  9. Let it completely cool before cutting. Then cut into 2” squares.
Whipped Cream
  1. Using a stand-mixer fitted with the whisk attachment, add all the ingredients and whip on medium speed until the cream forms soft peaks.
  2. Scrape the bowl and set aside in the fridge until ready.
  3. When you’re ready, spoon a dollop of whipped cream on top of the brownie and enjoy!