Have you ever wondered what would happen if a chocolate brownie joined forces with mochi? Today, we're going to explore this idea by baking some chocolate mochi brownies. The result is a delectable treat that takes the familiarity of a chocolate brownie combined with the chewiness and softness of mochi. This dessert is also less sweet and dense than a regular brownie, and it is also gluten free. I hope you'll enjoy exploring this fusion dessert with me.
⬇️⬇️⬇️ See Recipe Below ⬇️⬇️⬇️
- 1/4 cup / 2oz butter (melted & cooled)
- 2 cups / 320g glutinous rice flour (different than white or brown rice flour)
- 1 cup / 200g brown sugar
- 1/4 cup / 25g cocoa powder
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 13.5oz can / 400ml coconut milk (full fat)
- 2oz / 40g bittersweet chocolate (melted & cooled)
- 2 large eggs (room temperature)
- 1/2 tsp vanilla extract
If you can't find certain ingredients at the local grocer, you can find them on Amazon if you're in the US. Here are the links to selected ingredients:
Mochiko
[ Ссылка ]
Coconut milk
[ Ссылка ]
Brownie Silicone Mold
[ Ссылка ]
