Chocolate Mochi Brownies (Gluten Free)
A rich and decadent gluten-free dessert: Chocolate Mochi Brownies! The chewy mochi texture and rich chocolate flavor (plus the crispy corners and crackly top!) makes these so delicious. An Asian inspired dessert that's for chocolate lovers everywhere. Plus, it's not-too-sweet!
Servings: 9 squares
Calories:
Equipment
- 8 x 8 metal baking square
- Large Bowl
- whisk
- Silicone Spatula *for scraping the bowl clean
Ingredients
- 1/2 cup cocoa powder
- 1/4 cup/ 60 ml coffee
- 1 Tbsp vanilla extract
- 2 eggs
- 1 can/ 14 oz/ 414 ml coconut milk *full-fat
- 1/4 cup/ 57 grams unsalted butter, melted
- 3/4 cup/ 150 grams sugar
- 1 cup/ 120 grams glutinous rice flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 bar (100 grams) bittersweet chocolate
- flaky sea salt *I use Maldon's
Instructions
- Bloom the cocoa powder. In a large bowl, add the coffee. Sift the cocoa powder on top. Whisk until well combined and no clumps remain. Set aside for the flavors to bloom.
- Prep the pan and pre-heat the oven. Meanwhile, preheat the oven to 350F/176C. Also, grease the baking pan by adding a little butter (or oil, to keep it dairy-free) and spreading around with a pastry brush. Make sure to grease the sides of the pan and the corners.
- Add wet ingredients. Add the eggs, coconut milk, melted butter and vanilla extract. Whisk until well combined.
- Add dry ingredients. Add the sugar, glutinous rice flour, salt and baking powder. Whisk until well combined and there are no lumps, a good 2-3 minutes. Add to the greased baking pan, making sure to scrape the bowl clean with a spatula. The batter will be runny and loose.
- Add the chocolate bar. On a cutting board, roughly chop the chocolate bar. It's ok if it's not uniform in size. You want some chocolate shards and some chunky pieces. Carefully sprinkle the chopped chocolate evenly over the top of the batter, making sure to include all the little bits and shards.
- Bake. Carefully transfer the baking pan to the preheated oven. Bake until the edges are puffed and pulling away from the pan and the middle is set, about 70-75 minutes. There should be no jiggle in the middle when you shake the edge of the pan.
- Cool. Remove from the oven and cool, at least 1-2 hours. Sprinkle with flaky sea salt. Cut into squares and enjoy.
Video
Notes
Tips:
- Cool undisturbed. Just like regular brownies, the cooling process creates the best texture and flavor. Set aside to cool completely or at minimum, 1-2 hours. It will taste better and be easier to cut when cool.
- Whisk well. It's important to whisk well. Whisking vigorously will incorporate the sugar into the liquids properly. The result is crispier corners, chewy edges and a crackling crust on the surface of the brownies.
- Grease baking tin. Makes it easier to remove the brownies.Or, line with parchment paper for easier removal.
- Make it dairy-free. A few swaps are all you need to make it dairy-free. Use a dairy-free milk (coconut milk, almond milk, oat milk, soy milk, etc.), swap the butter with cooking oil, and use dairy-free chocolate on top.