Mochi Brownie Squares
The viral hybrid dessert: Japan's mochi's chewy texture combined with a deeply fudgy chocolate brownie into one extraordinary square. The glutinous rice flour creates a unique chew-fudge combination that is unlike any other brownie. A simple pantry recipe that delivers incredible texture.
- Total
- 50 min
- Serves
- 16
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Preheat oven to 175°C/350°F. Line a 23 cm square baking tin with greased parchment.
About 5 min
Whisk dry ingredients: mochiko, sugar, cocoa, baking powder and salt.
About 14 min
Whisk wet ingredients: eggs, milk, melted butter and vanilla.
About 14 min
Combine wet into dry; mix until smooth. Fold in chocolate chips.
About 14 min
Pour into prepared tin. Sprinkle with flaky sea salt. Bake 30–35 minutes until set but still slightly wobbly in the centre. Cool completely before cutting — the texture is best when fully cold.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 1 g
- Sugar
- 18 g
- Sodium
- 80 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.