This is truly the best of both worlds with the fudgy brownie and the soft stretch of the mochi. It’s delicious on the day, and can be kept for a couple of days before the mochi starts to harden.
It was inspired by the tiramisu mochi recipe, filled with delightful balls of mascarpone cream spiked with coffee and liquor.
Then there was the mochi biscoff brownie recipe. It was out of the world delicious with the different textures of soft mochi and crunchy biscoff.
Unlike the mochi brownie recipe, which is delicious itself, that recipe uses glutinous flour in the actual brownie batter. For this recipe I wanted to keep the decadent fudgy nature of the traditional brownie, and add a delightful soft mochi around it. This combination was really inevitable!
Just for fun I added chocolate peanut milk for the outer mochi layer. You can also try this with any type of chocolate milk to add that extra layer of chocolatey deliciousness!
Give this recipe a go! You may have leftover brownie to snack on as you roll the mochi. Not complaining there! Tag your brownie mochi balls with @ultimateomnoms on Instagram, I’d love to see your creations!
Brownie Mochi Balls
Ingredients
Mochi
- 145 g glutinous rice flour
- 200 ml regular or chocolate milk
- 90 g castor sugar
- 1 pinch salt
- Cornflour to dust bench
- Cocoa powder to sprinkle
Brownie
- 200 g dark chocolate (chopped)
- 110 g butter
- 110 g castor sugar
- 100 g brown sugar
- 3 eggs
- 1 pinch salt
- 1 tsp vanilla extract
- 65 g standard flour
- 25 g dutch cocoa powder
Instructions
Mochi
- Combine all the ingredients for the mochi in a microwaveable bowl.
- Cover with a plate or clingwrap and microwave for 1 minute. Take it out to mix and microwave for another minute. Leave to cool.
Brownie
- Melt the butter and chocolate in the microwave.
- Beat the castor sugar, brown sugar and eggs until pale and doubled in size.
- Add in salt and vanilla extract.
- Gently fold in the chocolate and butter mixture.
- Add the sifted flour and cocoa powder and fold.
- Pour the brownie mixture in a prepared brownie tin.
- Bake at 180°C for 25-30min.
- Wait to cool completely before cutting.
Putting it together
- Cut the brownie into 1 inch cubes, rounding the edges so it is easier to roll.
- On a flat bench surface, generously dust with cornflour.
- Divide the mochi into sizeable pieces for the brownie cubes.
- Roll out the dough and wrap the brownie ball inside. Roll to shape into a round ball.
- Repeat until all the brownie is used up.
- To serve, dust with cocoa powder on top.
