Chocolate Mochi Brownies

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Chocolate Mochi Brownies

A gluten-free alternative that is so good you may never go back to traditional brownies!

Prep Time15

Cook Time1

Course: bar cookies, brownies

Cuisine: Asian-American

Keyword: chocolate brownies, Dark chocolate, Gluten-free, Dairy-free, Mochi, sweet rice flour

Servings: 16 servings

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

You can replace whole milk with other milk substitutes. Keep in mind that different milk substitutes may change the texture of the brownies.
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.