Hey Fam! Yesterday I posted my Butter Mochi recipe, which inspired me to make a few alterations to it in order to make a softy, chewy and chocolaty version, thus Butter Mochi Brownies were born! The recipe is pretty much the same, I just added in cocoa powder, and used a little more evaporated milk. I hope you guys enjoy this and/or the previous recipe I have posted on here. The butter mochi brownies turned out to be a big hit in my house. The texture was that of a fudgy brownie and mochi all at once. Super yummy and I was really pleased with the results after my first attempt.
Butter Mochie Brownies by Amby Cakes
I have been experimenting and studying dark food photography, since it’s more aligned with my personal style, and after so much time I’ve dedicated toward other publications, I think it’s time for me to really develop my own food photography and recipe style. It’s nice to be at that point in life to be honest, and I’ve been having a lot of fun with it and hope you enjoy it. I’ll get better.
- 2 Cups Glutenous Rice Flour
- 3/4 Cups Sugar
- 1/4 Cup Cocoa Powder
- 1 1/2 Cups Coconut Milk
- 3/4 Cup Evaporated Milk
- 2 Eggs
- 1/3 Cup Butter
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
- Combine sugar, milk, coconut milk, melted butter, eggs and vanilla into a mixing bowl.
- Add in dry ingredients and fold in until a smooth and slightly sticky batter is formed.
- Bake in a parchment lined loaf pan or 10x13 casserole dish at about 350F/180C for about 35-40 minutes.