Espresso Mochi Brownies

These espresso brown-butter mochi brownies are my go-to dessert to make when my family and friends are over! It’s so chewy and addictive, they’re always devoured in a second. Also, I have zero baking skills but this recipe is fool-proof.

ingredients:

~makes 24 brownies!

• 260g glutinous rice flour
• 180g unsalted butter
• 150g brown sugar
• 70g cocoa powder
• 4 tsp instant coffee powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 720ml milk (or plant-based milk)
• 4 eggs, beaten
• 180g chopped dark chocolate
• flakey salt (topping)

steps:

1. Preheat oven to 180˚C and line two baking trays with baking paper. 
2. In a small saucepan, over low-medium heat, heat the butter for a few minutes until browned and fragrant. Add instant coffee powder and stir until melted. Leave to cool.
3. In a large mixing bowl, combine glutinous rice flour, cocoa powder, sugar, baking powder and salt. 
4. Add milk, beaten eggs, cooled coffee brown butter. Whisk until smooth.
5. Pour the batter into the linked baking tins, then sprinkle chopped chocolate chunks evenly around the mixture. 
6. Bake for 45 minutes. Remove from oven and let it cool completely. 
7. Sprinkle with flakey salt, then slice into squares. 

check out more asian dessert recipes!

• Cheese Mochi Balls
• Thai Mango Sticky Rice
• Mini Hong Kong French Toast

Espresso Mochi Brownies

Servings

24

servings

Prep time

10

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 260 g glutinous rice flour

• 180 g unsalted butter

• 150 g brown sugar

• 70 g cocoa powder

• 4 tsp instant coffee powder

• 2 tsp baking powder

• 1 tsp vanilla extract

• 1/2 tsp salt

• 720 ml milk (or plant-based milk)

• 4 eggs, beaten

• 180 g chopped dark chocolate

• flakey salt (topping)

Directions

• Preheat oven to 180˚C and line two baking trays with baking paper.
• In a small saucepan, over low-medium heat, heat the butter for a few minutes until browned and fragrant. Add instant coffee powder and stir until melted. Leave to cool.
• In a large mixing bowl, combine glutinous rice flour, cocoa powder, sugar, baking powder and salt.
• Add milk, beaten eggs, cooled coffee brown butter. Whisk until smooth.
• Pour the batter into the linked baking tins, then sprinkle chopped chocolate chunks evenly around the mixture.
• Bake for 45 minutes. Remove from oven and let it cool completely.
• Sprinkle with flakey salt, then slice into squares.

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