Chocolate Mochi Brownies (Rice, Rice, Brownie)
Mochi Ado about Something. I tried quite a few mochi recipes this year so it seems fitting that 2021 should end on a sweet rice note. 2021, the year of Mochi muffins, donuts, and now, brownies. Mochi brownies are delicious! I found quite a few recipes that were fairly similar and picked one from Kirbie’s Cravings as my starting point. There are a plethora of recipes out there including one from Fix, Feast, Flair whose cookbook I have and love, Aloha Kitchen.
The Mochi Brownies are not too sweet, have that hallmark stretchy, elastic texture of mochi, intensely chocolate, and just darn delicious. If you like fudgy, chocolatey brownies, you are going to love these. Bonus, they’re GLUTEN-FREE and super easy to make. We are talking spoon, whisk, 2-bowl, done.
Cast of Mochi Characters
Mochi– Sweet Rice Flour aka Glutinous Rice Flour. NOT to be confused with rice flour. Go-to brand, Koda Farms Mochiko Sweet Rice Flour. Found in most big supermarkets, all Asian Markets and online for an arm and a leg 🤷🏻♀️. Bob’s Red Mill also has a Glutinous Rice Flour that can be used.
Cocoa-You can use any kind of cocoa powder in this recipe, natural or dutch-processed. The Dutch-process cocoa will give you a deeper, darker brownie color. King Arthur carries both types. Hershey’s is natural cocoa.
Baking Powder vs. Baking Soda- I used baking powder. I’m not sure it makes a difference. My logic, since I used Dutch-processed cocoa which has a neutral pH, I did not have an acid to kick start baking soda. Baking powder needs heat to activate it not acid. If you use natural cocoa you could use either baking powder or baking soda.
Liquid- I used whole milk, I haven’t tried it but I’m thinking this recipe would work with milk substitutes, evaporated milk, or coconut milk. It may change the texture a little.
Chocolate-The brownies are not too sweet and pretty chocolate-y. Try different chocolates to sprinkle on top, milk chocolate or semi-sweet, chopped from bar form. Chips don’t melt well and don’t look as nifty as shards of chocolate. I hit the top at the end with my secret sprinkles, a mix of Maldon Salt, Demerara Sugar and Chocolate Sprinkles. For a festive look, you can use multi-colored sprinkles!
The Setting: Two Bowls, One Spoon, One Whisk
Literally, the ingredient list is the hard part of this recipe. Combine the dry ingredients in one bowl and the liquids in another, then add the dry to the wet, mix with a spoon or whisk, bada bing bada-boom, done. No need to worry about overmixing as Mochiko flour doesn’t have gluten. The batter will be like a runny pancake batter. Pour batter into your parchment-lined pan and bake. That’s it! An hour later you’re pulling mochi brownies out of the oven. Cool completely before cutting with a sharp knife. If it sticks put a little oil or butter on your knife.
Rewarded with delicious ooey-gooey chocolate brownies! Cookie #7
Chocolate Mochi Brownies
Ingredients
- 1 cup mochiko flour
- 1/2 cup unsweetened cocoa powder Dutch-processed or Natural is fine. Dutch process will give you a deeper, dark brown color
- 1/2 tsp Instant espresso powder Optional, highlights chocolate flavor
- 1 cup granulated white sugar
- 1 ½ tsp baking powder you could actually use baking soda in equal volume, if using natural cocoa which is acidic and will activate the baking soda
- 5 tbsp unsalted butter melted If you use low fat milk or milk substitute increase butter to 6 T
- 2 large eggs
- 12 oz whole milk
- 1 tsp vanilla
- 3 tbsp chopped dark chocolate sweeter brownie, use milk chcolate or semi-sweet chocolate
- Sprinkles! optional but festive!
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
- In a medium bowl, add mochiko, cocoa powder, sugar and baking powder and espresso powder (optional). 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 blended.
- Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.
- Bake 60 minutes or until mochi is set, there should be no jiggle. A toothpick inserted should come out mostly clean. Remove from oven and top with sprinkles. Cool completely before cutting.
Notes
Don't even try to cut the brownies before they cool completely!
Store in a sealed container at room temperature for up to 2-3 days.
If you want to make sure you have a nice layer of sprinkles, sprinkle brownies before baking. Sprinkle flaky salt and sugar when the brownies come out of the oven.