When Covid started, Derrek Tomine bought a lot of bananas and didn’t know what to do with them! So he baked them into banana bread. He then baked more bread and cookies and loved trying new recipes to share with his friends and family. He considers himself a total amateur baker, but he could bake a mean mochi brownie! Just see his recipe here, and make these decadent, gooey, chewy, and gluten-free brownies for all your friends and loved ones. Or you could just eat them all yourself. We don’t judge!

Author

Derrek Tomine

Cook time

75 Min

Total time

1 H & 15 M

Decadent Chocolate Mochi Brownies

Ingredients

6 tablespoons unsalted butter, melted and cooled to room temperature (I only use 4 T butter and recipe works fine)
2 large eggs, lightly beaten
1 ½ cups whole milk
1 Tablespoon vanilla extract
1 cup glutinous rice flour or mochiko
1 cup granulated sugar
1/3 cup cocoa powder
1 ½ teaspoons baking soda
1/2 - 1 teaspoon instant espresso powder (optional)
1/2 teaspoon kosher salt
1/4 cup semi-sweet chocolate, chopped

Instructions

Preheat the oven to 350°F.
Line an 8”x8” baking pan with parchment paper.
Whisk the melted butter, eggs, milk, and vanilla in bowl.
In a separate bowl, whisk the mochiko, cocoa, sugar, baking soda, espresso powder, and salt. Pour wet ingredients into dry and mix until smooth.
Pour into the prepared pan and sprinkle chopped chocolate on top.
Bake 70-75 minutes until you can insert a toothpick and it comes out clean. Remove from oven and let cool.
Cut into bite-sized pieces. Serve with a sprinkle of kosher salt on top of the mochi brownies.
Store in an airtight container for up to 5 days.