Chocolate Mochi Brownies
This Chocolate Mochi or Mochi Brownie is a chocolate variation of the very popular Hawaiian Butter Mochi, a buttery and chewy dessert made with glutinous rice flour. If you’re craving for some gluten free brownies, this is a great substitution!
Servings: 16 pieces
Ingredients
- 1 ¼ cup Mochiko 190 g
- 1 rounded teaspoon baking powder
- ¼ cup cocoa powder
- ¾ cup granulated sugar
- A big pinch of kosher salt
- 2 oz unsalted butter - melted
- ½ cup dark chocolate chip ~ 3 oz
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup unsweetened canned coconut milk
- Extra butter for pan
Instructions
- Preheat oven to 350°F.
- Brush the bottom and sides of an 8”x8” square baking pan with melted butter, line the pan with a long strip of parchment paper and let the excess hang over the side. Brush the parchment paper with butter as well and add another long strip of parchment paper crosswise. Brush with melted butter again and set aside.
- In a medium mixing bowl, add mochiko, baking powder, cocoa powder, sugar and salt and stir with a whisk until evenly distributed. Set aside.
- Melt butter in a small bowl in the microwave for 40-45 seconds. Add chocolate chip to the hot butter and stir to melt the chocolate completely.
- In a large mixing bow, add vanilla, eggs, coconut milk and beat with a whisk until smooth. Add the melted butter and chocolate mixture and beat until combined.
- Stir in the dry ingredients and mix until completely smooth.
- Pour the mixture into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached. Note: some readers have reported it took them longer to bake (60 minutes), so just make sure you bake until a toothpick inserted in the center comes out clean with just a few crumbs attached.
- Allow to cool completely before cutting and serving.
Notes
- Refrigerate left over. To reheat, wrap a piece of mochi in a damp paper towel and microwave for 10-15 seconds depending on the size you cut them.
- Either natural or dutch processed cocoa powder can be used in this recipe.
- Use canned coconut milk, and not the one in the carton. Canned coconut milk has higher fat content and will result in tastier baked good.
Nutrition
Serving: 52g | Calories: 177kcal
