Description
These mochi brownies are a delicious fusion of chewy mochi and rich, fudgy chocolate brownies. They combine the best of both worlds for a unique dessert experience.
Ingredients
Units
Scale
- 1 cup sweet rice flour (mochiko)
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup milk (can use dairy or non-dairy)
- 1/4 cup melted butter or neutral oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8 inch baking dish.
- In a large bowl, whisk together the mochiko, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add milk, melted butter or oil, and vanilla extract. Mix well.
- Combine the wet and dry ingredients, stirring until smooth. Fold in chocolate chips if using.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40–45 minutes or until the top is set and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely before cutting into squares. The texture will firm up as it cools.
Notes
- For a dairy-free version, use plant-based milk and oil instead of butter.
- Texture is best after the brownies have fully cooled.
- You can sprinkle sea salt on top before baking for a sweet-salty twist.
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
