Here is a fun twist on the classic brownie – these are chocolate mochi brownies, which means that the top of the brownie is light and crisp while the interiors are soft and chewy like a Japanese mochi treat.
A few weeks ago, my family and I went to the library for our weekly visit. As usual, I browsed the New Releases section to see if there was anything that caught my eye. On one particular shelf, I saw a new cookbook called Mochi Magic. I was intrigued and decided to check it out.
When I got home, I was thrilled to see so many recipes using mochiko flour to make mochi. I have made mochi before, but it was fun seeing all the other ways that mochi could be enjoyed. This particular chocolate mochi brownie recipe stood out, since I love brownies and I love mochi. Wouldn’t it be fun to combine the two?
I made these brownies one morning and instantly loved them. My initial concern was that the brownies produced a layer of oil immediately after baking, and I thought they would ruin the texture. However, the mochi absorbed the liquid while it cooled. They did feel a tad bit greasy while eating, so I recommend cutting back on the oil and/or butter, which I’ve noted below.
While the mochi were fun to eat, they are best consumed the day they are baked. The following day, the crispiness of the brownie top will get soggy from the moisture. The brownie itself, however, stayed bouncy and chewy the next day.
Husband’s rating: 3 out of 5 (he’s not a mochi guy, sadly)
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Chocolate mochi brownies
- 3 cups mochiko flour you can find this in an Asian grocery store and sometimes in the international aisle of your regular grocery store
- ½ cup unsweetened cocoa powder
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups brown sugar packed
- 2 and ½ cups whole milk I used 1%
- ½ cup vegetable oil I used canola; I recommend cutting back on the oil to just under ½ cup
- ½ cup (1 stick / 8 Tablespoons) unsalted butter melted
- 2 teaspoons vanilla extract
- 1 cup chocolate chips divided
- Preheat your oven to 350°F. Grease and/or line a standard 9"x13" baking pan and set aside.
- In a large bowl, whisk together the mochiko, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer or if beating by hand, beat the eggs on medium speed for about 30 seconds. Add in the sugar, milk, oil, butter and vanilla and mix well.
- Turn the mixer to low and slowly add in the dry ingredients. Mix on medium speed until there are no visible lumps. Turn the mixer off and fold in half of the chocolate chips.
- Transfer the batter to your prepared pan and smooth out the top. Sprinkle the top of the batter with the remaining chocolate chips.
- Bake in your preheated oven for about 45 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.