Servings: 16 people
Calories: 180kcal
Cost: $10
Equipment
- Large mixing bowl
- Whisk
- Spatula
- 8x8 or 9x9 inch baking pan
- Parchment paper
Ingredients
- 1.5 cups Mochiko (Sweet Rice Flour)
- 0.5 cups Good-Quality Cocoa Powder
- 1.5 cups Granulated Sugar
- 3 Large Eggs (at room temperature)
- 0.5 cups Unsalted Butter (melted) or equal amount of coconut oil
- 1 cups Milk (any kind; whole milk preferred, or a dairy-free option)
- 1.5 teaspoons Baking Powder
- 0.5 teaspoons Salt
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line an 8x8 or 9x9 inch baking pan with parchment paper.
- In a large bowl, whisk together the mochiko, cocoa powder, sugar, baking powder, and salt until uniform.
- In a separate bowl, whisk the melted butter, milk, eggs, and vanilla until completely blended.
- Pour the wet ingredients into the dry ingredients and whisk gently until fully combined, ensuring there are no dry pockets.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes until a toothpick inserted comes out with a few moist crumbs.
- Let the pan cool completely on a wire rack before slicing into squares.
Notes
This recipe is versatile! Feel free to experiment with flavors by adding peanut butter, chocolate chips, or trying a matcha version.
For a vegan option, use coconut oil instead of butter, flax eggs instead of regular eggs, and any plant-based milk.
Store mochi brownies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
If you prefer cleaner cuts, chill the brownies in the fridge for an hour before slicing. Happy baking!
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!