Mochi Brownies. I wanted to make a brownie mochi that also looked like a brownie, complete with those crispy edge pieces. This mochi brownie is exactly what I was hoping for. It has a crackly shiny crust, crispy edges, a rich chocolate flavor and a chewy texture. It is the perfect blend of brownie and mochi. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors.
Give this easy recipe a try and be sure to please all the chocolate lovers out there.
Give this easy recipe a try and be sure to please all the chocolate lovers out there.
There's a spot on the Big Island (Hawai'i Island) called Nori's Samin & Snacks that is known for it's chocolate mochi cake.
You can cook Mochi Brownies using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Mochi Brownies
- You need 1 cup of mochiko/glutinous rice flour.
- It's 1/2 cup of unsweetened cocoa powder (i use Hershey’s cocoa).
- It's 1 cup of granulated white sugar.
- You need 1.5 tsp of baking powder.
- It's 75 of gr/5 tbsp butter, melted.
- Prepare 1.5 cup of whole milk.
- Prepare 2 of large eggs.
- You need 1 tsp of vanilla.
- It's 3 tbsp of chopped dark chocolate.
It's a cross between a cake and brownie and, well, mochi. I've been thinking about mochi brownies for a while now. The coconut milk imparts a subtle delicate flavour which make these brownies even more delicious. Brownie Butter Mochi is a chocolate variation of the very popular Hawaiian Butter Mochi, a buttery and chewy dessert made with glutinous rice flour.
Mochi Brownies step by step
- Preheat the oven to 350°F/180 degree celcius. 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..
This chocolate butter mochi version is similar to a brownie but with the chewy texture of mochi. I cook with mochiko a lot—Mochiko is a sweet rice flour you can find in Japanese markets or online. Anytime I can get that sweet mochi chew, I try to add it to my bakes and the chewy texture is the perfect compliment to brownies. The brownies came out wonderfully moist and with the mochi- extra chewy! The texture is definitely not the usual "cakey" or fudgey brownies.