CHOCOLATE MOCHI BROWNIES

CHOCOLATE MOCHI BROWNIES

Insanely decadent & chewy, squidgy gluten free brownies that are so ridiculously good that you really can not stop at one!

One  of my obsessions at the moment are mochi balls, I just can’t get enough of that beautiful chewy squidgy texture. So you can imagine my delight when a friend who could only eat gluten free presented me with Hawaiian butter mochi, which was basically a very buttery coconutty cake made with the same glutinous rice flour as mochi balls, with the same amazing chewy bounciness and were  just plain delicious.

The glutinous rice flour is like magic as it gives the most incredible chewy texture and thanks to my friend I realised it can also be used in bakes!! My mind went into overdrive imagining all the possibilities and one of the first things that I made with my magical chewy flour were these insane brownies!

I mean just look at them, the squidgy chocolatiness is just unbelievable, and when you first look at them you are easily mislead into thinking the are heavily  fudgy and just so rich. But after one bite you can not get over just how light they are whilst still being oh so decadent and delicious and with the most delicious chew you will ever get on a brownie!

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. You don’t even need to use a mixing stand, everything is just mixed by hand. This is such an easy recipe for something so insanely delicious and really a must try!

CHOCOLATE MOCHI BROWNIES

January 17, 2019
: 24 slices
: 20 min
: 1 hr 15 min

Insanely decadent & chewy, squidgy gluten free brownies that are so ridiculously good that you really can not stop at one!

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Ingredients
  • 1 cup (225g) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 cups (450g) glutinous rice flour
  • 1 cup (110g) good quality cocoa powder
  • ¼ tsp salt
  • 2 ½ tsp baking powder
  • 2 ¼ cups (560ml) full fat coconut milk
  • 1 can (340g) evaporated milk
  • 1 tsp vanilla paste
Directions
  • Step 1 Preheat oven to 175°C (350°F). Line and grease a 9 x 13 inches pan.
  • Step 2 In a large bowl combine the butter and sugar.
  • Step 3 Beat in one egg at a time.
  • Step 4 In another bowl whisk together the rice flour, cocoa powder, salt and baking powder.
  • Step 5 Add the flour mixture to the butter mixture and mix till fully incorporated.
  • Step 6 Pour in the coconut milk, evaporated milk and vanilla and mix till everything is fully combined.
  • Step 7 Transfer batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until brownie fully set and toothpick inserted in the centre comes out clean.
  • Step 8 Allow to fully cool in the pan. Once completely cooled remove from pan and cut into slices.
  • Step 9 Enjoy x



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