Description
Mochi brownies are the ultimate treat for chocolate lovers craving a fudgy bite with chewy mochi texture. This gluten-free dessert uses sweet rice flour to deliver a rich, indulgent twist on classic brownies.
Ingredients
Scale
- 1 cup mochiko (sweet rice flour)
- 1/2 cup Dutch-processed cocoa powder
- 1 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips (melted)
- 3 large eggs
- 1 cup full-fat canned coconut milk
- 1/4 cup neutral oil (like vegetable or canola)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. Grease lightly.
- In a large bowl, whisk eggs, sugar, vanilla, and coconut milk until smooth and sugar is mostly dissolved.
- Stir in the melted chocolate chips and oil until fully combined.
- Add mochiko, cocoa powder, and salt. Mix until you get a smooth batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes until the top is crackly and a toothpick inserted comes out with moist crumbs.
- Cool completely in the pan before slicing with a sharp, lightly oiled knife.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage. Avoid substituting mochiko with regular flour, as it affects the signature texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg