Mochi Brownies
A mix of fudgy chocolate brownies and chewy mochi cake.
Ingredients
- 1 cup mochiko flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 ½ tsp baking powder
- 5 tbsp unsalted butter, melted
- 2 large eggs
- 12 oz whole milk
- 1 tsp vanilla
- 3 tbsp chopped dark chocolate
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
- In a medium bowl, add mochiko, cocoa powder, sugar and baking powder. Whisk together until evenly mixed.
- In a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk until evenly combined and no egg streaks remain. Add in dry ingredients. Mix until evenly blended.
- Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.
- Bake 60-70 minutes or until mochi is set. A toothpick inserted should come out mostly clean. Let mochi cool completely before slicing and serving.
Notes
- You can replace whole milk with other milk substitutes. Keep in mind that different milks may make the brownies more or less rich.
- You can use natural or dutch proces cocoa powder. I used dutch process.
- Make sure to let the mochi cool before cutting. When it is still hot, it will be very sticky and difficult to slice.
- Uneaten mochi can be stored in a sealed container at room temperature up to 2-3 days.
- I used Koda farms mochiko sweet rice flour.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!