Vegan Mochi Brownies - A Gooey Chocolate Dessert
As a lover of all things chocolate and gooey, these Vegan Mochi Brownies are my latest obsession. They are not only irresistibly delicious but also incredibly easy to make with just three simple ingredients. Perfect for a quick snack, a healthy dessert, or a treat for guests, these brownies are bound to become a favourite in your home.
Benefits of the Ingredients:
Glutinous Rice Flour (Mochiko): Mochiko is made from glutinous rice, which gives these brownies their unique, gooey texture. This flour is naturally gluten-free and adds a delightful chewiness that is different from traditional wheat flour.
Coconut Milk: Coconut milk is a fantastic plant-based alternative that provides a rich, creamy texture to these brownies. It is also packed with healthy fats that can help improve heart health and provide long-lasting energy.
Dark chocolate: Dark chocolate with a high cocoa content is rich in antioxidants, which can help reduce inflammation and improve heart health. It also provides an intense, satisfying chocolate flavour without the need for additional sweeteners.
Ingredients:
Glutinous Rice Flour (Mochiko): 3 cups
Coconut Milk (or any plant-based milk): 520ml
Dark Chocolate (50%-70% cocoa): 2 ½ cups
Instructions:
Prepare the Ingredients:
Melt the Chocolate:
Chop the dark chocolate and place it in a heat-proof bowl.
Melt the chocolate using a microwave or bain-marie, and let it cool slightly.
Mix the Dough:
In a bowl, sift the mochiko flour and mix it with the coconut milk until smooth.
Incorporate the melted chocolate into the flour mixture, folding it in with a spoon or spatula until you have a smooth, uniform, and scoopable brownie dough.
If you notice any lumps, blitz the dough in a food processor for a minute.
Prepare the Baking Tin:
Preheat the Oven:
Preheat your oven to 180°C (355°F).
Prepare the Tin:
Grease a 20cm (8-inch) square cake tin with vegetable oil and line it with baking paper. Ensure the paper adheres well to the bottom and sides of the tin, leaving overhangs for easy removal.
Transfer the brownie dough into the prepared tin and level it with a spatula.
Bake the Brownies:
Bake:
Bake the mochi brownies on the middle shelf of the preheated oven for 25 minutes.
Once baked, remove the slab from the tin using the baking paper overhangs.
Cool and Serve:
Cool:
Allow the brownie slab to cool before slicing it into squares with a sharp knife.
Serve:
These brownies taste delicious as they are, but we recommend slightly warming them before serving to enhance their gooeyness. When warm, they melt in your mouth; when cold, they have a delightful, pudding-like texture.
Storage:
Refrigerate: Store any leftover mochi brownies in an airtight container in the fridge for up to 3 days.
Freeze: Alternatively, freeze them for up to 3 months, placing baking paper between each brownie to prevent sticking. Thaw and warm them slightly before serving to restore their soft and gooey texture.
These Vegan Mochi Brownies are perfect for any occasion, offering a unique and delicious treat that's both vegan and gluten-free. Enjoy!
Recipe, photography and blog post by work experience student, Alyssa Yu.