black sesame brochi

These delicious baked brownie mochis are chewy, crisp, and flavoured with nutty black sesame seeds. Bonus? They&#39;re made in one bowl.

Black Sesame Brochi® (Brownie Mochi)

eggs

114 ml coconut milk (canned, full-fat)

ml almond milk (or milk of your choice)

80 g coconut sugar (or sweetener of your choice: eg. honey, date syrup)

Tbsp vanilla extract

g black sesame powder (or

227 g (1/2 box) glutinous rice flour (mochiko)

Tbsp black activated charcoal (optional)

tsp baking powder

Tbsp black sesame seeds (for sprinkling on top)

Preheat oven to 350°F/177°C. 

Prepare a 8&quot; by 8&quot; square baking container by lining it with parchment paper.

In a large bowl, add the eggs, coconut milk, almond milk, coconut sugar (or sweetener), vanilla and beat with a whisk until slightly frothy.

Add in the black sesame powder, glutinous rice flour (mochiko), charcoal powder (if using), and baking powder.

Give the mixture a stir with a spatula until everything is incorporated.

Transfer the batter into the prepared baking container and smooth out the top. Add some black sesame seeds as a garnish on top if you wish.

Gently tap the baking container a few times on the table to release any trapped air bubbles.

Bake for 35-40 minutes at 350°F/177°C or until a toothpick inserted comes out clean. Top will be slightly brown.

Remove from oven and let cool over a cooling rack.

Cut into squares using a sharp serrated knife and serve at room temperature.

Black sesame mochi may be stored at room temperature in an airtight container for up to 2 days.

I made this for the first time last week. It's soooooo good. I couldn't stop eating it. However I put sweetened red bean paste between the batter. Now I am going to try other flovors (I have the purple sweet potato powder from Japan) Thank you so much for a great recipe.

You know we are all about this black sesame brochi recipe. Love this idea. Might have to pass up on the charcoal addition but have everything else in the pantry to make this chewy deliciousness today.

This was a super easy recipe that came together in no time. I don't like super sweet so I cut back on the sugar, and I didn't have any activated charcoal. It came out very tasty, and my family loved it. Can't wait to try some of the other recipes on this site.

Do you think I can freeze the extras since I won't be able to eat the entire pan in one sitting? Or shouldn't eat it in one sitting...😅

This is so delicious.. thank you for sharing your easy to follow recipe.

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