Chocolate Mochi Brownies
Serves 10-12
An excellent introduction to the world of baked mochi treats, these mochi brownies adapted from Kaori Becker’s “Mochi Magic” (Storey Publishing) come together as easily as conventional cocoa brownies. The results are crispy on the edges and gooey-chewy in the middle. They’re also excellent served still warm from the oven with vanilla ice cream.
Butter or neutral cooking oil for greasing pan
3 cups mochiko (sweet rice flour)
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
2 cups packed light brown sugar
2½ cups whole milk
½ cup vegetable oil
½ cup melted butter
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.
Sift together the mochiko, cocoa, baking powder and salt in a large bowl.
Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir in ½ cup of the chocolate chips.
Pour the batter into the prepared pan, then scatter the remaining ½ cup chocolate chips on top.
Bake for 50 to 60 minutes, until golden brown. Let cool to room temperature. Cut into squares and store in an airtight container at room temperature for 2 days, or in the freezer for up to 1 month.
**Adapted version
Chocolate Mochi Brownies (makes 10 pieces)
Ingredients
3 cups mochiko
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cup brown sugar
2 1/2 cups whole milk
1/2 cup olive oil
1/2 cup melted butter
2 teaspoons pure vanilla extract
1 cup dark chocolate chips or chopped dark chocolate
*original recipe is 2 cups of light brown sugar, vegetable oil and semisweet chocolate chips
Directions
Butter a 9x13 inch baking tray.
Preheat the oven to 350F (180C).
Sift together the mochiko, cocoa, baking powder and salt in a large bowl.
Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir in half of the chocolate.
Pour the batter into the prepared pan, then scatter the remaining 1/2 cup of chocolate on top.
Bake for 50-60 minutes, until the brownies are golden brown. Enjoy hot with vanilla ice cream or let cool to room temperature.
Cut into squares and store in an airtight container at room temperature for 2 days or in the freezer for up to 1 month.
These chocolate mochi brownies are so good! I can't convey how good they are through just the pictures alone so you will just have to make them yourselves! I did cut each brownie and made them rather large for these photo but I also had no issues just eating the entire brownie square myself! While we were taking pictures, we happened to be near Luna's crate. (as it has really good light). She ran inside thinking she would get a treat as we have been praising her efforts of staying in the crate on her own. Of course we did not give her any of these brownies!
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