Chocolate Mochi Brownies
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I stepped away from the chaotic news cycle and baked some comfort food dessert: Chocolate Mochi Brownies. Filipinos love desserts and brownies are no exception. But these are not your typical cake-like brownies. These are made with sweet rice flour and are deep, dark chocolate brownies. They are dense,and thick. As you slice a few cubes, you will notice the brownies are squishy, gooey and the solid chunk sticks together. It’s the rice flour that gives that sticky texture.
I used Mochiko sweet rice flour. To the unfamiliar, rice flour is made from finely milled rice. It is a fine, white powder. I use it often when cooking kakanins (Filipino rice cakes). Rice flour can also be used as a thickening agent, is an ingredient for noodles and makes delightful desserts. There are two kinds of rice flour: the glutinous and non-glutinous. The glutinous rice flour is also called ‘sweet rice’, though it’s not sweet. The non-glutinous rice flour is made from short-grain rice. I used these according to what’s specified in recipes.
I have baked Mochi cakes, basically made of sweet rice flour. These mochi cakes’ origins can be traced back to Japan when it is popular for the New Year. The original Japanese version used polished glutinous rice which was soaked, steamed, pounded and made into a cake. A slice was said to be convenient for Japanese samurai because it was compact and could be packed easily for meals. In Hawaii, more modern versions are highly popular using sweet rice flour.
If you’re a chocoholic, these Mochi Brownies taste like a dream. They are rich and indulgent. Slice a few as soon as it has cooled down from the oven. The robust chocolate aroma overpowers. Like magic, you forget the world’s troubles, for a few moments.
Chocolate Mochi Brownies
Equipment
- Brownie cake pans : 8 x 8 inches or 9 x 11 inches
Ingredients
- 1 cup Mochiko sweet rice flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- 5 Tablespoons unsalted melted butter
- 2 whole large eggs
- 12 oz. evaporated milk, or use any regular milk
- 1 teaspoon vanilla extract
- 3 to 4 Tablespoons chopped dark chocolate bar
Instructions
- Preheat the oven to 350 F.Prepare a brownie cake pan by greasing with baking spray and lining with parchment paper. Set aside.
- In a bowl, combine the dry ingredients: Mochiko sweet rice flour, cocoa powder, sugar, and baking powder. Whisk together till well incorporated. Set aside.
- In a large mixing bowl, pour the melted butter, eggs, milk and vanilla. Using a cake mixer (hand held or stand mixer), mix till ingredients are blended.
- Add the dry ingredients gradually. Mix well till batter is smooth and there are no lumps.
- Pour batter into greased and lined brownie pan. Scatter the chopped dark chocolate all over the top.Bake for 1 hour and 10 minutes (70 minutes). Test for doneness by inserting the tip of a sharp knife into the middle of the pan. If knife comes clean, brownies are done.
- Cool the brownies on the counter. When cool at room temperature, slice into brownie servings (square or rectangle) and serve for dessert or snack.
Cook's comments:
- For the topping, I chopped up chocolate candies which were available. I have used Godiva, Lindt, Nestle's and Hershey's brands. (This is not a brand endorsement and is not an ad).
Copyright notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Wow, these sound good!
How big is a serving size for them? I’m assuming 1 gram is a misprint since that would only be about the size of a crumb. 🙂
Hello! This sounds like an amazing recipe. But it is missing the sugar content. How much does it need. I’m not seeing it listed as an ingredient but it’s in the directions. Once I know I’m going to try this out. Thank you!!
Hi Maria, sorry for the typo error. I’ve corrected the list of ingredients to include 1 cup of granulated sugar. Thanks !
Wow, these sound delicious!
Thanks, Lydia.