Irresistibly Chewy: How to Make the Best Chocolate Mochi Brownies!

Mochi Brownies Chocolate

These chocolate mochi brownies are just like regular chocolate brownies except easier and with that fantastic stretch from mochi! Seriously, there is no easier recipe than this brownie recipe -this is a shake and bake recipe where you add all ingredients to a food processor and then bake! This is a pushy recipe Dear Reader, especially if you love the chewy and stretchy of mochi!

Mochi Brownies Chocolate

I love mochi anything and when my friend asked me to make some mochi chocolate brownies I was more than happy to oblige. I based my mochi chocolate brownie recipe on my sweetcorn mochi recipe. This mochi brownie recipe is so easy and can be done in a food processor or Thermomix in less than 5 minutes! Yep, that's it. Just place all ingredients in and whizz and you're done. Regular brownies take more time but these are so much quicker as mochi flour doesn't have any gluten in it so whizzing it up in a food processor doesn't make it tough as it doesn't work the gluten in the flour!

Mochi Brownies Chocolate

Tips For Making Mochi Brownies:

1 - These are so easy that you only need a few tips to making these. The main one is the mochiko or glutinous rice flour. These brownies will only work with glutinous rice flour, not regular rice flour. In America it is called Mochiko flour but this is the packaging for the flour in Australia (from Thailand). YOu can find it at Asian grocery stores or even in supermarkets nowadays especially if there's a well stocked Asian section.

Mochi Brownies Chocolate

2 - The amount of chocolate you use is up to you. You can use anything from 130g or 4ozs to 330g or 11.6ozs. It all depends on how rich you want the brownies! I made a few batches and Mr NQN preferred the ones with 130g/4ozs of dark chocolate (he hates rich food) while I loved the ones with more chocolate.

3 - Store these mochi brownies at room temperature in an airtight container where they will last for 3-4 days. You can also freeze these mochi chocolate brownies for up to 3 months.

Mochi Brownies Chocolate

I gave a big box of these to Laura and her mum Sheryl and step dad Charlie. I know Laura loves mochi but I wasn't sure about her parents because sometimes I wonder if everyone likes mochi. I needn't have worried because they all really loved them. I gave them the richest box of mochi and was actually in the middle of testing out a new batch with less chocolate when I got the text from Charlie via Laura. I had my phone in the holder as I was busy shooting the video on how to make them. I have this phone mount and it's a bit tricky to take the phone on and off.

With slippery hands I grabbed the phone.

PLOP.

And there went my phone into the chocolate brownie mixture. I saw the phone sink into the chocolate mixture and then disappear. So while I like to give you tips may I offer you the tip that your phone can survive being immerse in chocolate brownie batter! I wiped my phone off, swore a bit, checked my message and smiled at the nice, chocolate smeared message.

So tell me Dear Reader, have you ever dropped your phone in food? Do you like the chewy and stretchy texture mochi?

Mochi Brownies Chocolate

Chocolate Mochi Brownies

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An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 40 minutes

  • 225g/7.9ozs glutinous rice mochiko flour
  • 150g/5ozs caster or superfine sugar
  • 1/2 cup/40g/1.4ozs cocoa powder, sifted
  • 2 teaspoons/10g/0.3ozs baking powder
  • 130g-330g/4ozs-11.6ozs dark chocolate, melted (depending on how rich you want the brownies!)
  • 60g/2ozs butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • 300ml/10.6flozs whole milk
  • 140ml/5flozs espresso coffee (or made using instant)
  • Flaked salt to decorate

Mochi Brownies Chocolate

Step 1 - Preheat oven to 180C/350F and line a 20x20cm or 8x8inch baking tin with oil spray and parchment on the base and sides. Whisk all ingredients together (except salt) in a food processor until you get a smooth mixture.

Step 1b -Thermomix directions: place all ingredients (except salt) in the Thermomix and set to 15 seconds, #5.

Mochi Brownies Chocolate

Step 2 - Pour the batter into the prepared tin and bake for 35-40 minutes or until the centre is no longer wobbly. Cool in the tin and cut into squares or slices.

Notes: store these mochi brownies at room temperature in an airtight container. They will last for 3-4 days. You can also freeze these mochi chocolate brownies for up to 3 months, wrapped well.

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