Ever since Rika lived with us, a native of Japan, my kids have fallen even deeper in love with anything mochi. Prior to meeting Rika we loved our visits to Japan town to buy Japanese mochi confections. And of course we went crazy for mochi covered ice cream when it hit the store shelves.
On our last visit to Hawaii we had the opportunity to try out a taro mochi cake that ultimately became the inspiration for this recipe. What could be better than a rich moist mochi-like cake? A mochi brownie. Naturally gluten free.
Made from a stickier, sweeter type of rice, mochi (aka sweet rice flour) has a stretchy, chewy texture. I’ve got to admit at first the consistency reminded me of a cross between a lava cake and jello. Needless to say, this deep chocolate gooey treat was an instant hit at our home. I hope it becomes a favorite of yours.
2 cups mocha flour
1 ½ cups sugar
1/3 cup cocoa powder
2 tsps baking soda
1 tsp baking powder
½ tsp salt
½ cup butter, softened
1 cup chocolate chips, plus 1/2 cup set aside
1 ½ cups whip cream
1 can full-fat coconut milk
½ cup sour cream
2 tsps vanilla extract
Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray.
In a large bowl mix all dry ingredients together until well combined. In a microwavable safe bowl, combine butter, chocolate chips, and 1 cup whip cream. Microwave for a minute, then stir well. Continue to heat and stir at 30 second intervals, until the chocolate is completely melted. Add in the remaining whip cream and remainder of the wet ingredients. Stir to combine and then add in the dry ingredients. Mix well to combine. Then add in remaining 1/2 cup chocolate chips. Transfer batter into prepared baking dish, and smooth out the top. Bake for 50-60 minutes on middle rack. The top should appear cracked and slightly dry.
When cooked, allow to cool completely before cutting into 2-inch squares.
Note: with such a gooey-ness of this recipe will not allow for a valid toothpick test.