Brownie butter mochi

Picture a Venn diagram. Now imagine circles labeled light, soft, buttery, chewy, rich, chocolately. Where all those meet, that’s where this brownie lives.​​

It’s light and airy, but still has a buttery goodness. It’s chewy. It’s fluffy but not too cakey. It’s different from any brownie I’ve tried. It’s THE ONE. Made with glutinous rice flour, coconut milk, and of course chocolate!​​

Mochi rice is not the same as regular rice. I learned that the hard way. I‘d rather not talk about it, okay!​​

That being said, this is my second successful try at a brownie mochi. What makes this one different is the coconut milk. It adds so much moisture into the cake.​

​​I did make a couple of substitutions. I was missing a couple of ingredients, but I just couldn’t wait to try this recipe.

  • ​​Instead of dark chocolate, I used semi sweet chocolate chips I had on hand.
  • ​​I skipped the vanilla altogether since I ran out. Instead, I added a teaspoon of strong coffee.

And that’s it!​​ Peak at the full recipe on the Wild Wild Whisk blog.

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