Brownie butter mochi
A twist on a classic brownie
Picture a Venn diagram. Now imagine circles labeled light, soft, buttery, chewy, rich, chocolately. Where all those meet, that’s where this brownie lives.
It’s light and airy, but still has a buttery goodness. It’s chewy. It’s fluffy but not too cakey. It’s different from any brownie I’ve tried. It’s THE ONE. Made with glutinous rice flour, coconut milk, and of course chocolate!
Mochi rice is not the same as regular rice. I learned that the hard way. I‘d rather not talk about it, okay!
That being said, this is my second successful try at a brownie mochi. What makes this one different is the coconut milk. It adds so much moisture into the cake.
Growing up with palitaw, kutsinta, espasol, and other glutinous rice based sweets from the Philippines, I guess it’s not surprise that this mochi brownie would end up in my list of favourite desserts. I can’t get enough of it! Dusting it with some powdered sugar just made it even better.
I wanted to bring out a more chocolatey flavour so I added a tablespoon of coffee as it enhances the chocolate flavour in baked goods. It just makes it a little bit more decadent.
Ingredients
- 1 1/4 cup glutinous or sweet rice flour
- 1 rounded teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter — melted
- 1 tbsp strong coffee or espresso
- 2 large eggs
- 1 cup unsweetened coconut milk
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F.
- Butter the bottom and sides of an 8”x8” pan and line the it with a long strip of parchment paper and let the excess hang over the side. Butter the parchment paper as well and set aside.
- In a medium mixing bowl, add mochiko, baking powder, cocoa powder, sugar and stir with a whisk until evenly distributed. Set aside.
- Melt butter in a small bowl in the microwave and let it cool down a bit.
- In a large mixing bowl, add coconut milk, eggs, coffee and beat with a whisk until smooth. Add the melted butter and mix until it’s all combined.
- Sift in the dry ingredients and mix until completely smooth.
- Pour the mixture into the prepared pan and bake for 25 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
- Allow to cool completely before cutting and dusting with powdered sugar.
Recipe adapted from the Wild Wild Whisk blog.
