Description
These Mochi Brownies are a delightful twist on traditional brownies, combining the chewy texture of mochi with rich chocolate flavors.
Ingredients
Units
Scale
For the Mochi Brownies:
- 2 cups (16floz/480ml) whole milk
- 1 cup (6oz/170g) bittersweet chocolate (chopped)
- 1/2 cup (4oz/115g) butter
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs (at room temperature)
- 1 can (13.5floz/398ml) full-fat coconut milk
- 2 teaspoons vanilla extract
- 1 box (about 3 cups/16oz/450g) sweet glutinous rice flour
- 2 cups (16oz/450g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line a 9×13-inch (23x33cm) pan with parchment paper. Set aside.
- Prepare the chocolate mixture: In a small saucepan, combine the milk, chocolate, butter, and cocoa powder. Warm over low heat until the chocolate melts, about 5 minutes. Remove from heat and cool for 15 minutes.
- Mix the batter: To the cooled chocolate mixture, add eggs, coconut milk, and vanilla. Whisk until well combined.
- Combine dry ingredients: In a separate bowl, whisk together sweet glutinous rice flour, sugar, baking powder, and salt. Stir into the chocolate mixture until evenly combined.
- Bake: Spread the batter into the prepared pan and bake for 45-50 minutes until firm.
- Cool and serve: Allow the brownies to cool completely before cutting into bars. Store in an airtight container for up to 3 days.
