Description
These decadent Chocolate Mochi Brownies combine the rich depth of cocoa with the unique chewy texture of glutinous rice flour, offering a gluten-free twist on classic brownies. Infused with coffee and bittersweet chocolate chunks and finished with a sprinkle of flaky sea salt, these brownies are moist, fudgy, and utterly irresistible.
Ingredients
Wet Ingredients
- 1/4 cup (60 ml) coffee
- 2 eggs
- 1 can (14 oz / 414 ml) full-fat coconut milk
- 1/4 cup (57 grams) unsalted butter, melted
- 1 Tbsp vanilla extract
Dry Ingredients
- 1/2 cup cocoa powder
- 3/4 cup (150 grams) sugar
- 1 cup (120 grams) glutinous rice flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Additional Ingredients
- 1 bar (100 grams) bittersweet chocolate, roughly chopped
- Flaky sea salt (such as Maldon’s), for sprinkling
Instructions
- Bloom the cocoa powder: In a large bowl, add the coffee. Sift the cocoa powder on top, then whisk together until fully combined with no clumps remaining. Set aside to allow flavors to bloom.
- Prep the pan and preheat oven: Preheat your oven to 350°F (176°C). Grease a baking pan thoroughly with butter or oil using a pastry brush, making sure to coat all sides and corners to prevent sticking.
- Add wet ingredients: To the cocoa and coffee mixture, add eggs, coconut milk, melted butter, and vanilla extract. Whisk well until the mixture is smooth and uniform.
- Add dry ingredients: Incorporate sugar, glutinous rice flour, salt, and baking powder into the wet mixture. Whisk vigorously for 2-3 minutes until the batter is smooth and free of lumps. The batter will be somewhat runny.
- Transfer batter to pan and add chocolate chunks: Pour the batter into the prepared baking pan, using a spatula to scrape out every bit from the bowl. Evenly sprinkle the roughly chopped bittersweet chocolate pieces and shards over the surface.
- Bake: Place the pan carefully in the preheated oven and bake for 70-75 minutes. The edges should puff and start pulling away from the pan, and the center should be set with no jiggle when the pan is shaken gently.
- Cool and finish: Remove the brownies from the oven and allow them to cool completely for at least 1-2 hours. Once cooled, sprinkle flaky sea salt evenly over the top. Cut into squares and serve.
Notes
- Using full-fat coconut milk adds moisture and richness; avoid light versions for best texture.
- Glutinous rice flour is essential for the chewy mochi texture—do not substitute with regular rice flour.
- If you prefer a dairy-free version, substitute butter with coconut oil or any neutral oil and ensure to grease the pan accordingly.
- Chilling the batter is not necessary; however, baking time may vary slightly depending on your oven.
- Allowing the brownies to cool completely is crucial for setting the unique mochi texture and preventing crumbling.
- Prep Time: 15 minutes
- Cook Time: 70-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Gluten-Free