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  • Author: asma
  • Total Time: 1 hour 15 minutes
  • Yield: 8 brownies 1x
  • Diet: Gluten Free

Description

These Mochi Brownies are a chewy, chocolatey twist on traditional brownies, combining the rich flavor of dark chocolate with the soft, bouncy texture of mochi. Made with glutinous rice flour, these Hawaiian-inspired brownies are gluten-free, delightfully fudgy, and irresistibly delicious!

Ingredients

Scale

Wet Ingredients:

  • 1/2 cup dark chocolate, melted
  • 5 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 1/2 cups milk

Dry Ingredients:

  • 1 1/2 cups glutinous rice flour (mochi flour)
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup sugar

For Topping:

  • Chocolate chunks, to taste

Instructions

1. Preheat & Prepare the Baking Pan:

  1. Preheat your oven to 320°F (160-170°C).
  2. Line a 20×20 cm (8×8 inch) baking pan with baking paper.

2. Melt the Chocolate & Butter:

  1. Using a double boiler (bain-marie), melt dark chocolate and butter together, stirring until smooth.
  2. Remove from heat and let cool slightly.

3. Mix the Wet Ingredients:

  1. In a separate bowl, whisk eggs and vanilla extract until well combined.
  2. Add milk and stir until blended.
  3. Gradually mix in the melted chocolate and butter mixture, stirring until smooth.

4. Combine Wet & Dry Ingredients:

  1. In another bowl, whisk together glutinous rice flour, cocoa powder, baking powder, salt, and sugar.
  2. Slowly pour the wet mixture into the dry ingredients, stirring until you have a smooth batter.

5. Bake the Mochi Brownies:

  1. Pour the batter into the prepared baking pan, using a sieve to remove any lumps.
  2. Sprinkle chocolate chunks evenly on top.
  3. Bake for 55-60 minutes, until the top is set and a toothpick inserted comes out clean.

6. Cool & Serve:

  1. Let the brownies cool completely in the pan before transferring to a wire rack.
  2. Once cooled, cut into squares and serve. Enjoy your chewy, chocolatey mochi brownies!

Notes

  • Use Baking Paper: This prevents sticking and ensures perfect brownies.
  • Cooling is Key: Mochi brownies need time to set—cool completely before cutting.
  • Cutting Tip: Brush your knife with a little oil for clean, easy cuts.
  • Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Baking
  • Cuisine: Hawaiian / Asian Fusion

Find it online: https://yumandjoy.com/mochi-brownies/