Mochi brownies
If you take all the best parts of a butter mochi and a brownie, this is what you’d get. Rich, chocolatey flavor with a mochi like texture, this naturally gluten free dessert also comes with the classic brownie crust!
Mochi brownies
If you take all the best parts of a butter mochi and a brownie, this is what you’d get. Rich, chocolatey flavor with a mochi like texture, this naturally gluten free dessert also comes with the classic brownie crust!
Cooking Instructions
- 1
Melt the butter on stovetop over low-medium heat. Once melted, take the pot off the heat and cool slightly before adding in the cocoa powder to bloom.
- 2
In a bowl, whisk together the eggs and sugar. You want the sugar to dissolve in the eggs, and until the color turns a pale yellow.
- 3
Mix in the cocoa butter mixture to the whipped eggs.
- 4
Mix in the mochiko, baking powder, and vanilla.
- 5
Mix in the milk until there are no clumps of batter. Batter will be runny.
- 6
Pour into an 8x8 pan. Sprinkle the finely chopped chocolate on top.
- 7
Bake at 350 for 50 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- 8
Let cool completely before slicing. Enjoy :)
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