Mochi Brownie Recipe

This recipe is an easy two bowl mix-and-go recipe. No need for any specialised equipment or knowledge.

What is mochi? It’s gelatinous, stretchy and chewy. Maybe like a smash clash between a gummy bear and a marshmallow. ⁣⁣⁣
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But really, mochi is a Japanese sweet rice dough. Popularised these days as the mochi texture, it can be done by adding glutinous flour in baking.⁣⁣⁣

For this recipe, I replaced standard flour with glutinous flour in the brownie recipe, giving it the chewiness. The rising of the baking soda really left a trail inside the brownie, the structure reminding me of the texture in the Malaysian honeycomb cake, which has similar bouncy touch! A perk of using glutinous flour is that it’s also gluten free.

If you’re a matcha fan, try my matcha mochi brownie recipe to satisfy your cravings!

Mochi Brownie Recipe

Dark chocolate brownies with a chewy moichi bounce. ⁣⁣

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Ingredients

  

• 85 g butter ⁣
• 2 eggs
• 375 ml milk
• 1 tsp vanilla extract
• 125⁣ g castor sugar
• 150 g glutinous rice flour
• 35 g cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp instant coffee ⁣
• 1/2 tsp salt ⁣
• 150 g chopped dark chocolate

Instructions

 

• Preheat oven to 175C⁣
• Melt butter and chop up chocolate
• Mix dry ingredients ⁣
• Whisk eggs and add butter, vanilla and milk⁣
• Combine wet and dry ingredients ⁣
• Pour into baking tray and top with chocolate 
• Bake for 70min⁣