Recipe: Appetizing Mochi Brownies

Recipe: Appetizing Mochi Brownies Delicious, fresh and tasty.

Mochi Brownies. 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. Give this easy recipe a try and be sure to please all the chocolate lovers out there.

It has a crackly shiny crust, crispy edges, a rich chocolate flavor and a chewy texture.

It is the perfect blend of brownie and mochi.

There's a spot on the Big Island (Hawai'i Island) called Nori's Samin & Snacks that is known for it's chocolate mochi cake.

You can cook Mochi Brownies using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mochi Brownies

1. You need 1 cup of mochiko/glutinous rice flour.

2. It’s 1/2 cup of unsweetened cocoa powder (i use Hershey’s cocoa).

3. It’s 1 cup of granulated white sugar.

4. Prepare 1.5 tsp of baking powder.

5. You need 75 of gr/5 tbsp butter, melted.

6. You need 1.5 cup of whole milk.

7. You need 2 of large eggs.

8. It’s 1 tsp of vanilla.

9. It’s 3 tbsp of chopped dark chocolate.

It's a cross between a cake and brownie and, well, mochi.

I've been thinking about mochi brownies for a while now.

This zucchini mochi brownie recipe is incredibly easy to make and is a great way to eat some healthy zucchini!

The mochiko flour helps make them not-too-sweet and also uniquely chewy while retaining the signature rich chocolate taste of traditional brownies.

Mochi Brownies step by step

1. Preheat the oven to 350°F/180 degree celcius. Line an 8 by 8-inch baking pan with parchment paper..

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

3. 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..

4. 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..

A hefty slice will … I adapted the classic Hawaiian butter mochi recipe but used the traditional coconut milk and evaporated milk that is used to make them as I felt in comparison to just plain milk the brownie flavour was better and just seemed to help the texture more.

The coconut milk imparts a subtle delicate flavour which make these brownies even more delicious.

Taking this into consideration, I decided to search for a mochi brownie recipe that used mochiko so that the brownies would have a chewy mochi texture.

For the original recipe, click here.

You can't go wrong with either Japanese mochi or brownies.