Japanese · Dessert
Mochi Brownie Bars
A chewy, fudgy riff on the Western brownie built on glutinous rice flour instead of wheat, giving it the stretchy, mochi-like bite popular in Japanese patisserie cafes. Dark chocolate and cocoa keep it rich while coconut milk adds a soft, lactose-free creaminess.
$1
12 minsPrep
29 minsCook
61 minsTotal
EasyLevel
Nutrition per serving
281Calories
4.8gProtein
16.1gFat
32.1gCarbs
12.8gSugar
3.3gFiber
255mgSodium
54mgChol
10.6gSat Fat
232mgPotassium
40mgCalcium
2.5mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Asahi Super Dry Lager
local
Yuzu Sencha Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving an overhang.
2
In a bowl, whisk together the glutinous rice flour, cocoa powder, sugar and salt until no lumps remain.
3
In a separate bowl, whisk the coconut milk, beaten egg, melted butter and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and whisk until a smooth, thick batter forms.
5
Fold in the chopped dark chocolate, reserving a few pieces to scatter on top.
6
Pour the batter into the prepared tin, smooth the top, and scatter the reserved chocolate pieces over the surface.
7
Bake for 28-30 minutes until the edges are set but the centre still looks slightly glossy and a skewer comes out with a few moist crumbs.
8
Cool in the tin on a wire rack for at least 20 minutes - the bar will firm up and turn chewy as it cools.
9
Lift out using the parchment overhang, scatter over the toasted sesame seeds, and cut into a single square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Glutinous Rice Flour, sifted
- 10g10g Cocoa Powder, sifted
- 20g20g Sugar White
- 45g45g Coconut Milk
- 22g22g Egg, lightly beaten
- 12g12g Butter, melted
- 15g15g Chocolate Dark 70, chopped
- 2g2g Vanilla Extract
- 1g1g Salt
- 3g3g Sesame Seeds, toasted, 1
