Decadent Mochi Brownies Recipe I Love To Make Again And Again

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!

Mochi brownies by Derrek Tomine

How To Store

The main enemies of this are air (which makes it hard and stale) and refrigeration (which makes it hard and alters its texture).

Short-Term Storage (Up to 2-3 Days at Room Temp)

1. Cool Completely: Let the mochi cool completely to room temperature on a wire rack after baking. Trapped heat will create steam and make the top sticky.

2. Airtight Container: Place the cooled, uncut mochi brownie block or individual pieces in an airtight container.

3. Store at Room Temperature: Keep the container in a cool, dry place away from direct sunlight. The mochi's texture will be at its best for about 2-3 days this way.

Fridge/Freezer Storage

Not Recommended For Refrigeration or Freezing. The refrigerator is the worst place for this type of mochi. The cold temperature causes the starches to recrystallize, making the mochi hard, gritty, and unpleasantly chewy. Only refrigerate if your kitchen is extremely hot and humid, and be prepared to bring it to gently heat it before eating to improve the texture.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Author

Derrek Tomine

Cook time

75 Min

Total time

1 H & 15 M

Print

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Decadent Chocolate Mochi Brownies

Ingredients US Metric

• 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

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

Notes:

This recipe was adapted from one found on https://www.google.com/amp/s/www.fixfeastflair.com/home/mochi-brownies%3fformat=amp

Recommended Products:

Modern Asian Baking at Home Cookbook

Similar Recipes

Gojuchang Chocolate Brown Butter Mochi Recipe by Kat Lieu

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About the Baker

When Covid started, Derrek 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!