Best Mochi Brownies (vegan, gluten-free)
We just booked our tickets to Hawaii for April and we are beyond excited!!! I thought it would be perfect to share these mochi brownies with you to celebrate :). If you’ve ever been to Hawaii, Hawaiian butter mochi is very popular there. This is a chocolate variation of it and marries a fudgy brownie with a chewy mochi. Basically it’s HEAVEN in your mouth and so tasty! If you are a chocolate and mochi fan, you will love this! If you’re new to mochi, you will love this! How could you not?! I’m addicted to these and it’s hard not to have just one piece. If you don’t know what mochi is, it’s a type of cake made with Mochiko or sweet rice flour. It is not the same as normal rice flour and you cannot substitute it with any other flour! Typically, these brownies are made with eggs and butter, but I’ve perfected the best vegan mochi brownies for you! The full-fat coconut milk is key and make sure you shake the can very well and stir the milk so you don’t just use the cream or just the water, you want both! Anyways, this recipe is super easy and only requires a few ingredients. Basically you mix the dry ingredients, then the wet, and combine the two! You can find Mochiko at any Asian grocery store, Whole Foods, and quite a few grocery stores actually! I’ve even found it at Walmart! I hope you give this recipe a try and love it as much as my family and I do!
Best Mochi Brownies (vegan, gluten-free)
Ingredients
- 1 1/4 cup Mochiko (sweet rice flour)
- 1/2 cup cocoa powder (or cacao powder)
- 1 1/2 tsp baking powder
- 3/4 cup organic cane sugar
- 1/4 tsp sea salt
- 6 tbsp vegan butter, melted
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1 tsp vanilla extract
- 1 1/4 cup full-fat canned coconut milk (make sure can is well shaken)
- 1/3 cup dairy free chocolate chips, plus more for the top
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper or grease the pan.
- Make the flax egg in a small bowl by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the Mochiko, cocoa powder, baking powder, sugar, and salt. Whisk until well combined. In a medium bowl, add the melted butter, flax egg mixture, vanilla, and coconut milk. Whisk until well combined.
- Add wet to dry. Whisk until well combined and very smooth. Fold in chocolate chips. Pour batter into prepared pan. Top with extra chocolate chips. Bake for 28-34 minutes, or until toothpick comes out mostly clean with just a few crumbs (mine took about 32 minutes). Allow to cool completely before cutting (very important because it will be sticky). Store in an airtight container on the counter for 3 days. Enjoy!
