The Best Mochi Brownies
These mochi brownies are the perfect combination of chewy mochi texture and fudgy brownie flavor, while maintaining the shiny brownie skin on top!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 3 eggs
- 1 cup granulated sugar (200g)
- 1/2 cup mochiko (75g)
- 1/2 cup dutch processed cocoa powder (50g)
- 1 tsp espresso powder
- 1 tsp salt
- 1 stick unsalted butter (8 tbsp, 114g)
- 1/2 cup chocolate chips (about 90g)
- 1/2 cup coconut milk (or heavy whipping cream, 60ml)
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Sift cocoa into a separate mixing bowl. Add mochiko, salt, and espresso powder and whisk. Set aside.
- 3
Combine eggs and sugar in a mixing bowl and beat until the mixture becomes light and fluffy.
- 4
Meanwhile, melt butter (stovetop or microwave are both fine). Add chocolate chips into the warm butter and let melt, stirring gently to combine.
- 5
Add warm butter/chocolate mixture to your eggs and sugar, mixing gently.
- 6
Add dry ingredients, vanilla extract, and coconut milk, either mixing on low speed until combined or folding the batter with a spatula by hand.
- 7
Let batter sit while you grease and line an 8x8 metal baking tin. When your baking tin is ready, pour your brownie batter in; it should have thickened slightly while resting.
- 8
Bake at 350 degrees F for 25-30 minutes, or until a toothpick poked through the center comes out clean. Let brownies cool completely before slicing. Leftovers can be saved in an airtight container at room temperature.