Chocolatey with an addictively chewy bite, these Chocolate Mochi Brownies will be your new obsession. They were even more perfect paired with some nutty Hojicha Hot Chocolate!
I have a new obsession. I’m not quite sure what to call this category of baked goods, but it seems appropriate to refer to them as “mochi baked goods”. It’s nothing at all like the typical Mochi you’re thinking, and yet when you take your first bite, you totally understand why the word ‘mochi’ is used as an identifier. Essentially, these mochi baked goodies are made using the same sweet glutinous rice flour used for making traditional mochi; as a result, they adapt a lot of that chewy mochi texture. The difference is that instead of the golf ball-like stuffed treats we are so used to, the mochi baked goods I’m talking about can come in the form of donuts, muffins, or bars, just like these Chocolate Mochi Brownies.
In Hawaii, they have a popular treat there called the Butter Mochi Cake, and from what I can tell online, this seems to be where the inspiration for mochi baked goods had come from. I’ve spent the last few days compulsively researching different flavors of mochi baked goods, and I’m very excited to try them all out in the next few weeks. (In fact I already made and fell in love with Ube Mochi Donuts just last week!) Regardless of where this treat originated, I am just super glad that I went ahead and tried this recipe. It’s definitely the beginning of a new love affair.
Frankly, I’m not sure how my enthusiasm for this dessert group came about. I mean, I enjoy a good traditional mochi every now and then, especially when it’s stuffed with equally good ice cream, but mochi is not exactly a treat I’ll immediately pick out from a lineup. Baked mochi desserts are a completely different matter however. That said, I do realize there’s one the thing I love most about both traditional mochi and baked mochi treats, and I think in mochi baked goods especially, this quality shines.
The best part about these Chocolate Mochi Brownies is their texture. The glutinous sweet rice flour gives it a bouncy-chewy, moist-gooey center. It’s hard to explain, but it’s an entirely addictive experience especially in the case of these Chocolate Mochi Brownies. Because they are not too sweet and are satisfyingly chocolatey without being too cloying, it’s so easy to eat piece after piece. I literally have to STOP myself from grabbing more, because somehow they just make me crave so much!
I think these Chocolate Mochi Brownies are something that even a non-mochi lover will like. Give it a try and let it pleasantly surprise you!
- WHAT FLOUR SHOULD I USE? The type of flour you need for this recipe is the glutinous kind. Do not interchange normal rice flour for glutinous rice flour as it will not work! Glutinous rice flour and sweet rice flour are the same, only the labelling is different depending on the origin of the flour. If you buy Japanese and Korean brands like I do, they will typically be labelled as Sweet Rice Flour. Usually it’s referred to as mochiko [もち粉], while in Korean, it’s called chapssal garu [찹쌀가루]. Thai packaging will usually just say Glutinous Rice Flour. To make this recipe work, you will need the gluten contained in the glutinous rice flour to produce that unique chewy texture.
- CAN I OMIT THE COFFEE? You may omit the coffee if you so wish, but it does bring out the chocolate flavors of the mochi brownies more, so I think it’s best not to omit.
- HOW CAN I TELL THAT IT’S DONE? Visually speaking, the cake will look pretty set in the center. It’s best to check starting at minute 30. Mine were done a little before the 35-minute mark, but ovens differ so it’s hard to give an exact time. The best way to test if this is ready to come out of the oven is to give the pan a little shake. If it barely jiggles, it’s ready. Please avoid overbaking this to retain the best crumb.
Good for one 9- x 9-inch pan
- 1 cup (140 grams) glutinous rice flour/sweet rice flour (aka mochiko or chapssal garu)*
- 1 cup (200 grams) white sugar
- 1½ teaspoons baking soda
- 1½ teaspoons instant espresso or coffee granules
- ¼ cup (57 grams) unsalted butter
- 80 grams semisweet or bittersweet chocolate, chopped into chunks
- 340 grams evaporated milk
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Preheat the oven to 350°F (180°C). Line a 9- x 9-inch baking pan with parchment.
- In a small saucepan over low heat, melt butter and chocolate until smooth and homogenous. Pour mixture into a large mixing bowl and allow to cool for a few minutes. Meanwhile, in a medium bowl, whisk together the flour, sugar, baking soda, and espresso.
- Once chocolate mixture is just warm to the touch, add in evaporated milk, vanilla, and egg. Mix until well incorporated. Add in the dry mixture and mix until the batter is smooth and lump-free.
- Pour batter into the prepared pan and bake for 30 to 40 minutes, or until the cake no longer jiggles. Remove from oven and let cool before slicing and serving. You can dust the top with cocoa powder if you wish.
- It is recommended that these mochi brownies be stored in an airtight container at room temperature. They will be at their best if eaten within 2 days. I have also tried refrigerating them and they were fine even after 2 days. The texture remained chewy and delicious.
- *I use Korean chapssal garu 찹쌀가루 for my mochi desserts as it's easier to source than mochiko. Any brand should work fine.
- WHAT HOJICHA POWDER DID YOU USE? My hojicha comes from a brand called The Tea Klub, which repacks hojicha and matcha powder into smaller doses for sale. This was the same hojicha I used to make this Hojicha Chocolate Tiramisu. Try your best to source out authentic and good quality hojicha from Japan so your drink will taste great.
- HOW MUCH SWEETENER SHOULD I ADD? If you like your hot chocolate sweet, there are two ways to go about it: Either you use dark chocolate and extra sweetener, or use milk chocolate and little to no added sweetener. Personally, I prefer to use dark chocolate in the drink itself because it tastes deeper and just overall better, then I just add the sweetener later if necessary. In reality, I used 64% chocolate for this drink and did not add sweeteners because it was satisfying enough for me. Of course, you are free to customize to your preference.
- 1 cup milk of choice
- 30 grams milk or bittersweet chocolate, chopped
- 1 teaspoon hojicha powder
- Sweetener of choice (ie. sugar, honey, maple syrup), as needed
- Whipped cream and/or marshmallows, for optional topping
- Ice cubes, to serve over ice if desired
- In a small saucepan, heat milk over low heat just until scalding hot. Do not let it come to a boil! Remove from heat and add in the chocolate and hojicha powder. Stir until melted and smooth.
- Taste the drink to see if it's necessary to add sweetener. (I use 64% chocolate and find it's sweet enough for my taste.) Pour into serving glass.
- Top the drink with whipped cream and marshmallows before serving, if desired. This also tastes great served over ice!
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