Dark Chocolate Mochi Brownies Recipe

June 27, 2020Van

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 16

If Hawaiian Butter Mochi + Chocolate Cake got married and had babies – it would be these delicious Dark Chocolate Mochi Brownies. These are like eating bouncy brownie clouds that have a slightly chewy texture from the Sweet Rice Flour. Using a little bit of expresso powder and high quality cocoa powder gives these a really rich and intense dark chocolate flavor. Since the main flavor component comes from the cocoa powder, it’s important to use a really good quality cocoa powder (Hershey’s is not going to cut it!). So if you’re looking to try something a little different from classic brownies, give these a try – you might end up loving these more! Serve with Tillamook Vanilla ice cream for the most divine treat!

Dark Chocolate Mochi Brownies Recipe

June 27, 2020 Van

Prep time: 10 minutes
Cook time: 50 minutes

Serves: 16

www.foodisafourletterword.com

Ingredients

¾ Cup Sweet Rice Flour / Mochiko
¾ Cup Ghirardelli 60% Cocoa Bittersweet Chocolate Chips or 4oz Dark Chocolate, chopped
¾ Cup Cocoa Powder (unsweetened)
¼ Teaspoon Espresso Powder, or Instant Coffee
1 Stick of Salted Butter (4oz)
1 Large Egg
1½ Cups Whole Milk
1 Cup Brown Sugar, packed
½ Teaspoon Baking Soda
8x8 inch Baking Pan

Method

1)
Pre-heat your oven to 350°F. In a bowl, add ¾ Cup Sweet Rice Flour, ¾ Cup Cocoa Powder, ¼ Teaspoon Espresso Powder and ½ Teaspoons Baking Soda and stir well with a whisk and set aside. Line your 8×8 inch baking pan with parchment paper (I cut 2 sheets that were 8×14 inches to line the pan to get clean edges – see pic above).
2)
In a large sauce pan, melt one stick of Salted Butter. Turn off the heat and add ¾ Cup of Bittersweet Chocolate Chips, stir with a whisk until the chocolate is completely melted and let it cool for about 5 minutes. Add 1 Large Egg, 1 Cup of Brown Sugar and stir well until it’s smooth.
3)
Add the Sweet Rice Flour mixture and 1½ Cups of Milk into the chocolate mixture and stir well until it’s smooth and there are no lumps, use a spatula to scrape the bottom and edges and stir well again. Pour into the lined baking pan and bake at 350°F for 50-65 Minutes. A toothpick inserted should come out mostly clean with a few crumbs. Let the mochi brownies cool completely before serving. Enjoy!