Mochi Brownies
The ultimate Mochi Brownies: rich, chocolatey, chewy like a real mochi! Literally the perfect blend of American brownies and Japanese mochi. Naturally gluten-free and dairy-free.
Ingredients
- 1 cup (130 g) glutinous rice flour aka sweet rice flour like Mochiko
- 1/2 cup (59 g) unsweetened cocoa powder
- 1/2 cup (100 g) white granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs room temperature
- 1 cup (250 ml) any milk I used almond milk, room temperature
- 2 tbsp (13 g) vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoon chocolate chips optional
Instructions
- Preheat oven to 350F. Line an 8-inch baking pan with parchment paper leaving an overhang for easy removal.
- Prepare the batter. In a medium bowl, sift together the glutinous rice flour and cocoa powder. Add in the sugar, baking powder, and salt. Set aside. In a separate bowl, beat the eggs with an electric mixer on medium speed for 30 seconds. Add in the milk, vegetable oil, and vanilla extract. Beat for another 30 seconds. The mixture should be foamy. Stir in the chocolate chips, if using. Pour the wet ingredients into the dry ingredients and mix until the batter is completely smooth.
- Bake. Pour the batter into your prepared baking pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean and the brownies are completely set (no jiggle). Remove from the oven and allow to cool down to room temperature before slicing. Enjoy!
Nutrition
Calories: 232kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 45mgSodium: 155mgPotassium: 191mgFiber: 3gSugar: 16gVitamin A: 112IUCalcium: 86mgIron: 1mg
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