Chocolate Mochi Bars aka Mochi Brownies
These indulgent, rich and chewy mochi bars are so simple to make with butter, sugar, milk, cocoa powder, rice flour and salt, they come together easily. The perfect gluten free dessert bars for all chocolate lovers.
Equipment
- Sauce pot
- Mixing bowl
- Whisk
- 9x23 baking tray
- Baking paper
Ingredients
- 150 gm browned butter or melted butter
- 200 gm brown sugar
- 150 gm castor sugar
- 480 ml milk I like using almond
- 1 tsp vanilla extract
- 300 gm glutinous rice flour
- 85 gm cocoa powder
- 1 tbsp baking powder
- Pinch of salt
Optional:
- Flakey sea salt for the top
Instructions
- Preheat the oven to 175℃, line a 9x13 inch baking tray with oil or melted and baking paper, set aside. Allow the browned butter to cool down a little.
- Pour it into a large mixing bowl, add the brown sugar and castor sugar, whisk together. Add the milk, little at a time and whisk well. Add the vanilla and whisk.
- Add the cocoa powder, rice flour, baking powder, salt and whisk until smooth.
- Pour into the lined tin and bake for 30-35 mins or until a tooth pick inserted into the center comes out with sticky moist crumbs.
- Allow it to cool completely in the tin before cutting to squares and serving.
- Top with a little sea salt flakes and serve with a glass of milk.
Notes
- Whisk the batter well until smooth, there shouldn’t be any lumps. Sift eh dry ingredients if needed.
- Allow the mochi to cool completely before cutting.