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 :).
Print Recipe
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!
Servings: 12