mochi brownies

A mix of fudgy chocolate brownies and chewy mochi cake.

Mochi Brownies

mochiko flour

cocoa powder

white sugar

½ tsp baking powder

butter

eggs

oz whole milk

vanilla

chocolate

Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.

In a medium bowl, add mochiko, cocoa powder, sugar and baking powder. Whisk together until evenly mixed.

In a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk until evenly combined and no egg streaks remain. Add in dry ingredients. Mix until evenly blended.

Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.

Bake 60-70 minutes or until mochi is set. A toothpick inserted should come out mostly clean. Let mochi cool completely before slicing and serving.

My Mochi Brownies recipe is perfect if you love a dense and chewy brownie filled with chocolate flavor — a new spin on an old classic!

Mochi Brownies Recipe

(16floz/480 milliliters) whole milk

(6 ounces 170 grams) bittersweet chocolate ((chopped))

½ cup (4 ounces 115 grams) butter

eggs ((at room temperature))

(13.5floz/398 milliliters) full fat coconut milk

vanilla extract

rice flour

(16 ounces 450 grams) granulated sugar

baking powder

salt

Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) pan with parchment paper. Set aside.

In a small saucepan, combine the milk, chocolate, butter, and cocoa powder and warm over low heat until the chocolate melts, roughly 5 minutes. Remove from the heat and allow to cool for 15 minutes.

To the cooled chocolate mixture, add the eggs, coconut milk, and vanilla, and whisk until combined.

In a separate medium bowl, whisk together the sweet glutinous rice flour, sugar, baking powder, and salt and then stir into the chocolate mixture until evenly combined.

Spread into your prepared pan and bake for about 45-50 minutes, until firm to the touch.

Let cool completely before cutting into either bars. Store in an airtight container at room temperature for up to 3 days.

https://www.youtube.com/watch?v=a9_oL7KzMSA

My Chew Mochi Brownies recipe is everything you love about other mochi recipes — the texture, the chew — combined with decadent chocolatey brownies. It's unlike anything you've ever had before! Recipe: https://bit.ly/MochiBrownies

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: https://bit.ly/MochiBrownies

#mochi #brownies #biggerbolderbaking

Chewy Mochi Brownies

Ooey, goey, and oh so chewy. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors. Give this easy recipe a try and be sure to please all the chocolate lovers out there.

sugar

baking soda

milk

unsalted butter (melted)

eggs (whisked)

chocolate chips (optional)

Preheat oven to 350F.

To a large mixing bowl add sugar, flour, cocoa powder, baking soda, and salt, Whisk to combine and set aside.

To another bowl add milk, butter, eggs, and vanilla. Whisk to combine.

Add wet ingredients to dry and whisk until just combined.

Grease an 8x8 baking pan. Pour batter into pan. Optionally you may add chocolate chips.

Bake for 60 minutes or until a toothpick inserted comes out clean.

Cool completely before cutting. Enjoy!

https://www.youtube.com/watch?v=_4tjOtFeLNg

Ooey, goey, and oh so chewy. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors. Give this easy recipe a try and be sure to please all the chocolate lovers out there.

Mochi and brownies. I mean what better combo could there be? Everything you love about mochi and brownies mixed in one yummy treat.

You can bet you’ll be the talk of every party if you make this easy recipe.

Follow along as I show you how to make MOCHI BROWNIES

Find recipe details at https://keepingitrelle.com/easy-mochi-brownies/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

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Mochi Brownies Recipe
Ingredients:
1 cup granulated sugar https://amzn.to/2YuWvpK
1 cup mochiko flour https://amzn.to/2XWJYMG
1/4 cup cocoa powder https://amzn.to/2YqnNgE
1 1/2 teaspoon baking soda https://amzn.to/3flrdYX
1/2 teaspoon salt https://amzn.to/3d14Qqm
1 1/2 cup milk
1/3 cup unsalted butter, melted
2 eggs, whisked
1 teaspoon vanilla (Check out my recipe for homemade vanilla extract https://keepingitrelle.com/instant-pot-vanilla-extract/
1/2 cup chocolate chips (optional)

Directions:
Preheat oven to 350F.
To a large mixing bowl add sugar, flour, cocoa powder, baking soda, and salt, Whisk to combine and set aside.
To another bowl add milk, butter, eggs, and vanilla. Whisk to combine.
Add wet ingredients to dry and whisk until just combined.
Grease an 8x8 baking pan. Pour batter into pan. Optionally you may add chocolate chips.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Cool completely before cutting. Enjoy!

For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #brownies

***As an Amazon Associate I earn from qualifying purchases***

MOCHI BROWNIES | Easy & Gluten Free | Keeping It Relle

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

Mochi Brownies (Molten Chocolate Rice Cake)

220 g glutinous rice flour ((1½ cup + 3 tbsps))

g sugar ((3 tbsps))

cocoa powder ((3½ tbsps))

g baking powder ((1 tsp))

g salt ((⅓ tsp))

extra/large egg ((beaten))

g milk ((1 cup + 1 tbsp))

oz chocolate discs

oz chocolate bar

Line a 6-inch cake pan with parchment paper. Preheat oven to 355℉/180℃.

In a mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, cocoa powder, baking powder, and salt).

In another bowl, combine all the wet ingredients (egg, melted butter, and milk).

Pour the wet ingredients into the dry ingredients, mix until well combined.

Pour half of the batter into the prepared cake pan. Add a layer of chocolate discs. Pour the rest half of the batter over the chocolate discs. Smooth the top with a spatula.

Bake in the preheated oven at 355℉/180℃ for 45 minutes.

Remove the cake pan from the oven. Gently lift the parchment paper to remove the mochi brownie from the pan and transfer it onto a cutting board. Cut the mochi brownie into 6 pieces.

If desired, place a chocolate bar on top of the sliced brownies and return them to the oven to bake at 220°F/105℃ for 2 minutes to create a molten chocolate topping.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699062446/wwx0fuxud95clpvn8ac1.mp4

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

Made with sticky Japanese glutinous rice flour, these chocolate mochi brownies are the gooiest brownies ever. They're vegan and gluten-free — only three ingredients needed!

Vegan Mochi Brownies

Japanese Glutinous Rice Flour (Mochiko)

520 mL of Coconut Milk Drink (or any plant-based milk)

300 g of Dark Chocolate (50%-70%)

Mix sifted mochiko flour with coconut milk drink in a bowl. Then, incorporate melted dark chocolate, folding it in with a spoon or spatula.

Grease a 20cm (8 inches) square cake tin, line it with baking paper, and spoon the mochi brownie dough into the tin, levelling it with a spatula.

Bake the brownie slab for 30 minutes at 180°C (355°F).

Then, let it cool down slightly before slicing it into squares.

In this video, we will show you how to make Vegan Mochi Brownies. Made with sticky Japanese sweet rice flour, these chocolate mochi brownies are the gooiest brownies ever. Vegan and gluten-free, only 3 ingredients needed!

How to make Vegan Mochi Brownies

Indulge in the ultimate sweet treat with homemade Ube Mochi Brownies! Combining the luscious flavors of ube with the chewy texture of mochi, these brownies are sure to satisfy your cravings.

Easiest Ube (Purple Yam) Mochi Brownie Recipe

water

tsp ube extract

ube (purple yam), mashed

unsalted butter

tbsp vegetable oil

glutinous rice flour (aka mochiko or sweet rice flour)

0.5 tsp baking soda

tsp vanilla extract (omit

tbsp ube powder

Preheat oven to 350°F/175°C

Combine water, butter, oil, and ube extract, mashed steamed ube in a pot over medium heat. Make sure to whisk the mixture until there are no lumps and everything has melted together.

Take it off the heat.

In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).

Pour the ube liquid mixture into the dry ingredients. This is optional but you can pour the liquid through a sieve and run a spatula on the top to remove as many lumps from the steamed ube as you can. Stir to combine.

Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.

Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.

Bake in the oven for 40-45 minutes (or until toothpick comes out clean).

Remove from the oven and let cool (10 minutes) before cutting into even squares.

Cut into 16 squares and sift ube powder on top after for an even brighter purple hue!

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The most viewed mochi brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine