Mochi Brownies (Molten Chocolate Rice Cake)
Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.
Equipment
- Kitchen scale (Or measuring cups)
- 6 inch cake pan
- Parchment paper
- mixing bowls & whisk
Ingredients
Dry Ingredients
- 220 g glutinous rice flour (1½ cup + 3 tbsps)
- 40 g granulated sugar (3 tbsps)
- 25 g cocoa powder (3½ tbsps)
- 5 g baking powder (1 tsp)
- 2 g salt (⅓ tsp)
Wet Ingredients
- 1 extra/large egg (beaten)
- 40 g unsalted butter - melted (3 tbsps; Can also use vegetable oil.)
- 250 g milk (1 cup + 1 tbsp)
Filling & Topping (optional)
- 2 oz chocolate discs
- 2 oz chocolate bar
Instructions
- Line a 6-inch cake pan with parchment paper. Preheat oven to 355℉/180℃.
- In a mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, cocoa powder, baking powder, and salt).
- In another bowl, combine all the wet ingredients (egg, melted butter, and milk).
- Pour the wet ingredients into the dry ingredients, mix until well combined.
- Pour half of the batter into the prepared cake pan. Add a layer of chocolate discs. Pour the rest half of the batter over the chocolate discs. Smooth the top with a spatula.
- Bake in the preheated oven at 355℉/180℃ for 45 minutes.
- Remove the cake pan from the oven. Gently lift the parchment paper to remove the mochi brownie from the pan and transfer it onto a cutting board. Cut the mochi brownie into 6 pieces.
- If desired, place a chocolate bar on top of the sliced brownies and return them to the oven to bake at 220°F/105℃ for 2 minutes to create a molten chocolate topping.