IMG_6268it’s one of those days i am craving for chocolate cake but am feeling extremely lazy… i needed to satisfy this craving desperately.. like fast… and i needed it gluten free…. and then i remember having bookmarked this recipe for some time… how does it sound? mochi brownie? ♫꒰・‿・๑꒱ try it out….

Recipe adapted from Crustabakes (further adapted from Just Jenn)


IMG_62731 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips


IMG_6267– Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out
– In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit
– In a bowl whisk together the mochiko, sugar, baking soda and salt
– Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined
– Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through
– Let cool in the pan for about 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack. Cut the brownies into squares and you are good to go

Personal notes:

IMG_6265– i used 1/4 cup of caster sugar and 1/4 cup coconut sugar for the recipe
– i baked my brownie in 10 cupcake liner, and they were baked in 26 mins

IMG_6266 IMG_6269… and these are the “to go” for my hubby’s office ٩꒰๑• ̫•๑꒱۶♡

Pollution index: 527 (OMG! beyond index)


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