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Chocolate Mochi Brownies

These Chocolate Mochi Brownies are not your typical cake-like brownies. They are rich, thick and dense. The sweet rice flour gives the sliced chocolate chunks the squishy, gooey texture. Filipinos love desserts and brownies are a favorite. These are easy to mix and bake. They're ideal for desserts or snacks any day. This Asian in America blog post by Elizabeth Ann Quirino was inspired by recipes from Kirbie's Cravings and Food 52.
Cook Time1 hour 10 minutes
Total Time1 hour 10 minutes
Course: Dessert, Snacks
Cuisine: American, Asian
Keyword: Chocolate Mochi Brownies
Servings: 4 people
Calories: 337kcal
Author: Asian in America - Elizabeth Ann Quirino

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

Serving: 12g | Calories: 337kcal | Carbohydrates: 66g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 94mg | Potassium: 576mg | Fiber: 4g | Sugar: 59g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 301mg | Iron: 2mg