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Easy Chocolate Mochi Brownies (Gluten Free) Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings
  • Diet: Gluten Free

Description

These Easy Chocolate Mochi Brownies combine the rich, fudgy texture of classic brownies with the unique chewiness of mochi, thanks to glutinous rice flour. Naturally gluten-free and infused with a hint of coffee and bittersweet chocolate shards, these brownies offer a decadent treat with a delightful texture and flavor twist. Topped with flaky sea salt, they perfect the balance of sweet and savory in every bite.

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

Toppings

  • 1 bar (100 grams) bittersweet chocolate, roughly chopped
  • Flaky sea salt (such as Maldon’s), for sprinkling

Instructions

  1. Bloom the cocoa powder: In a large bowl, combine the coffee and sift the cocoa powder on top. Whisk together thoroughly until smooth with no clumps. Set aside to allow the flavors to bloom.
  2. Prep the pan and preheat the oven: Preheat your oven to 350°F (176°C). Grease a baking pan with butter or oil, using a pastry brush to cover the bottom, sides, and corners evenly to prevent sticking.
  3. Add wet ingredients: To the cocoa mixture, add eggs, full-fat coconut milk, melted butter, and vanilla extract. Whisk everything together until fully combined and smooth.
  4. 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 no lumps remain. The batter will be runny and loose.
  5. Transfer batter to pan: Pour the batter into the prepared baking pan, scraping the bowl clean with a spatula to ensure all the batter is transferred.
  6. Add chocolate shards: Roughly chop the bittersweet chocolate bar into a mix of shards and chunks. Evenly sprinkle these pieces over the top of the batter.
  7. Bake: Place the pan in the preheated oven and bake for 70-75 minutes or until the edges are puffed, pulling away from the sides of the pan, and the center is set with no jiggle when you gently shake the pan.
  8. Cool and finish: Remove the brownies from the oven and allow them to cool for 1-2 hours. Once cooled, sprinkle the top with flaky sea salt. Cut into squares and serve.

Notes

  • Make sure to fully grease the pan including the sides and corners to prevent sticking.
  • The batter will be runny; this is normal for mochi brownies.
  • Use full-fat coconut milk for best texture and flavor.
  • Allow the brownies to cool completely to set properly before slicing.
  • Flaky sea salt on top enhances the chocolate flavor with a salty contrast.
  • These brownies are naturally gluten-free due to the use of glutinous rice flour.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Find it online: https://saraflavors.com/easy-chocolate-mochi-brownies-gluten-free-recipe/