Personal Note
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?
Chocolate Mochi Brownies Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients Needed
- 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
Step-By-Step Instructions
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.
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.