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Mochi Brownies with Coconut Milk

Mochi Brownies with Coconut Milk
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Mochi Brownies with Coconut Milk are a unique gluten-free dessert that combines the chewy texture of mochi rice flour with the rich, tropical creaminess of coconut milk. These fudgy yet light brownies deliver a perfect balance of deep chocolate flavor enhanced by subtle coconut notes, perfect for those seeking a comforting and exotic treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup Mochi rice flour
  • 1/2 cup Cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon Baking powder
  • Pinch of salt

Wet Ingredients

  • 1/2 cup Butter (softened) or Coconut oil (melted)
  • 3/4 cup Sugar
  • 2 large Eggs (room temperature)
  • 1 teaspoon Vanilla extract
  • 1/2 cup Full-fat Coconut milk (room temperature)

Instructions

  1. Prepare Your Ingredients: Begin by gathering all your ingredients at room temperature. This helps the batter come together more easily and ensures even baking.
  2. Mix Dry Ingredients: In a bowl, sift together the mochi rice flour, cocoa powder, baking powder, and a pinch of salt to eliminate lumps and blend the flavors evenly.
  3. Cream Butter and Sugar: Using a mixer or a sturdy whisk, cream your softened butter or melted coconut oil with the sugar until the mixture is light, fluffy, and well combined.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract, to create a smooth, emulsified base that will give the brownies structure.
  5. Incorporate Coconut Milk: Slowly stir in the coconut milk, which will bring moisture and richness to the batter, resulting in a silky texture.
  6. Combine Wet and Dry Ingredients: Fold the dry mixture into the wet ingredients gently to maintain airiness and prevent overmixing, ensuring chewy, tender brownies.
  7. Bake to Perfection: Pour the batter into a greased or parchment-lined pan and bake at 325°F (160°C) for about 30-35 minutes, until a toothpick inserted comes out mostly clean but with a few moist crumbs.

Notes

  • Use full-fat coconut milk to ensure maximum richness and creaminess.
  • Don’t overbake; remove brownies slightly before they’re completely set to maintain chewy texture.
  • Use room temperature ingredients for uniform mixing and to avoid clumps.
  • Choose quality Dutch-processed cocoa powder for a smoother, deeper chocolate flavor.
  • Let brownies cool fully before cutting for cleaner slices and improved texture.

Nutrition

Keywords: mochi brownies, coconut milk brownies, gluten-free brownies, chewy brownies, tropical dessert, fudgy brownies, coconut dessert

Find it online: https://tastebudtrek.com/mochi-brownies-with-coconut-milk/