Today, we are so happy to share our easy recipe for chocolate mochi brownies. They're vegan, gluten-free, and irresistibly gooey treats made with Japanese sweet rice flour. You'll love them!
For this recipe, we kept the ingredients list short and sweet. All you need is mochi flour, melted dark chocolate, and plant-based coconut milk. That's it.
Also called mochigomeko or mochiko, mochi flour is a sweet rice flour commonly used to make Japanese mochi balls. It's milled from glutinous rice, a type of super starchy sticky rice called mochigome.
Now, mochi flour might look exactly like regular rice flour, but it behaves totally differently. When you cook it with water or milk, it turns incredibly sticky, gooey, and stretchy.
It's a whole new texture compared to what you might be used to, and it's unbelievably good. And the great thing is it makes gluten-free bakes super tasty.
Thanks to its high starch content, mochiko gives structure to these flourless brownies with no need for eggs or extra ingredients. And it also makes them incredibly soft and gooey without using any butter.
Because mochi flour is already a bit sweet, we didn't add extra sugar to the brownie batter and only used dark chocolate.
You can opt for dark chocolate with 50% cocoa solids for sweeter brownies or 70% for a more intense chocolate flavour.
These mochi brownies are great both cold and warm. When cold, they feel like a chocolaty pudding; but when warm, they're so gooey they'll melt in your mouth.
We love them ultra gooey, so we always warm up ours before serving them and we recommend you do the same!
|Japanese Glutinous Rice Flour (Mochiko)
|Coconut Milk Drink (or any plant-based milk)
|Dark Chocolate (50%-70%)
Before you start, make sure you're using Japanese glutinous rice flour, also called mochiko or mochigomeko.
As for the chocolate, you can use dark chocolate with 50% cocoa solids for sweeter brownies or 70% cocoa solids for slightly bitter but more chocolaty brownies.
Chop the dark chocolate, add it to a heat-proof bowl, and melt it in the microwave or bain-marie. Then, let it cool down slightly.
Now, mix sifted mochiko flour with coconut milk drink in a bowl.
Then, incorporate the melted chocolate, folding it in with a spoon or spatula.
Stir well until you have a smooth, uniform, and scoopable brownie dough.
If you notice any small lumps of flour, you can get rid of them by blitzing the brownie dough in a food processor for a minute.
Heat the oven to 180°C (355°F).
Grease a 20cm (8 inches) square cake tin with vegetable oil and line it with baking paper.
Press the baking paper at the bottom and up the sides of the tin to make sure it adheres.
Leave the sides of baking paper overhanging from the tin; this way, you'll be able to remove it from the tin easily once baked.
Now, transfer the chocolate mochi brownie dough into the prepared tin and level it with a spatula.
Bake the mochi brownie slab on the middle shelf of the preheated oven for 25 minutes.
Once ready, remove the slab from the tin by lifting it with the help of the baking paper.
Let the mochi brownie slab cool down before slicing it into brownies squares using a sharp knife.
These chocolate mochi brownies taste delicious as they are, but we recommend slightly warming them up before serving as the mochi dough will be softer and extra gooey.
Store any leftover mochi brownies in an air-tight container in the fridge for 3 days. Alternatively, freeze them for 3 months, interleaving each brownie with baking paper to prevent them from sticking to each other. To serve, let them brownies thaw and slightly warm them up until they're soft and gooey again.