Description
Indulge in the delightful fusion of Japanese mochi and classic brownies with this Mochi Brownies recipe. These chewy, gluten-free treats are rich in chocolate flavor and have a unique, mochi-like texture that will leave you craving for more.
Ingredients
Scale
Dry Ingredients:
- 1 cup mochiko (sweet rice flour)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk (or any plant milk)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine mochiko, cocoa powder, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and whisk until smooth.
- Add Chocolate Chips: Fold in chocolate chips if desired.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes until the edges are set and the center is slightly firm.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into squares.
Notes
- These brownies have a chewy, mochi-like texture and are naturally gluten-free.
- For added richness, use coconut milk or swirl nut butter on top before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
