Thursday, 17 August 2017

Fudgy Mochi Brownie

They said chocolate tends to lift up low spirit and I think I needed some.  Since my warabimochi attempt,  I have been yearning for mochi and as we have not had any brownies of late, I thought this will be a welcome for the family.

What you need:


100g of glutinous rice flour
60g sugar
140g water
1 tbsp grapeseed oil


150g of unsalted butter
120g semi-sweet/dark chocolate
80g sugar
100g brown sugar
100g corn syrup
2 tbsp coco powder
3 eggs
1½ tsp of vanilla extract
¼ tsp of sea salt
110g plain flour
1 tsp baking powder

Method (Mochi):

Mix glutinous rice flour, sugar and water in a shallow.  Sieve.

Steam for 10 - 15 mins.  

When it is warm enough to touch, stir in the oil and knead until oil is fully incorporated into the dough.    Cover and set aside to cool.  You can dust a little flour.

Method (Brownies):

Preheat the oven on 175ºC.   Greased and lined a 9″ x 9″ square mold.

Using a leftover hot water from steamer, melt semi-sweet/dark chocolate and unsalted butter in a medium sized bowl.  

Whisk in the sugar, brown sugar, corn syrup, coco powder, eggs, vanilla extract and sea salt until evenly combined.  

Sift in plain flour and baking powder, fold until incorporated.  Do not overmixed.

Pour brownie batter into the square mold and smooth with a spoon.  Leave some for covering the mochi.

Divide mochi into chunks.   Place mochi dough into the brownie batter.  Indent them a little and cover the mochi with the rest of the brownie batter.

Bake in the oven for 20 - 25 min.  Do not overbaked.

Cool brownie completely before cutting.



  1. the method for the mochi..
    can't we just add the oil and steam together with the rest of the ingredients?

    1. Sorry I have since amended the steps to be clearer. Thanks for the feedback.


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