Mochi Brownies
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
- 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 8x8-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.
Nutrition
Serving: 1brownieCalories: 190kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 35mgSodium: 90mgFiber: 2gSugar: 14g
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