Mia Bakes: Mochi Brownies

I've been toying with the idea of mixing mochi and brownies (my two favourite desserts!) together, but never really put my thoughts into actions. And then I realised that there's really something called Mochi Brownie, and I decided that I definitely have to try it out!

But due to my not-working-very-optimally oven replacement appliance (that's something similar to an airfryer, but weaker), I had to bake mine at very high temperature (nothing gets fully baked through at temperature lower than 225 degrees Celsius) and so I ended up with pretty ugly looking, deformed mochi brownie cupcakes. But the taste was definitely not affected. So let's get over with the ingredients so we can get started.

For 6 mochi brownie cupcakes, you'll need:

80g glutinous rice flour

15g baking stevia 

30g muscovado sugar (or brown sugar)

if not using stevia, just use a total of 60g brown sugar instead

10g unsweeten cocoa powder

15g melted butter 

100ml milk 

1/4 tsp instant coffee

1/2 large egg (about 26g, beaten)

1/2 tsp baking powder

1/4 tsp baking soda

a pinch of salt (omit if using salted butter)

60g semi-sweet chocolate chips

recipe adapted from Spoonful Passion

First up, add 10 to 15ml of milk (from the total of 100ml required) to the instant coffee and warm it up in the microwave such that the granules will dissolve. If you do not have a microwave, you can replace with as little hot water as you can manage to get the granules fully dissolved. Then, set it aside. 

In a large bowl, add the melted butter to the sugars and mix until incorporated. Then, mix in the half-egg and mix until well combined before stirring in the milk and coffee mixture. Then, add in all the dry ingredients (except the chocolate chips) and whisk until everything is well combined. 

Spoon the batter into your muffin tin, either sprayed with some non-stick cooking spray or greased with butter. Then, drop the chocolate chips into each well (about 10g worth into each well). 

Bake in the oven that's pre-heated to 180 degree Celsius for about 20 to 25 minutes, until a toothpick inserted comes out clean. 

As I said, because I need to bake mine at ridiculously high temperature in order to have them fully baked through, all my brownie cupcakes kind of "exploded". 

But they're still super yummy! Rich chocolate flavour with a texture that's both soft and fluffy, yet chewy. 

See how bouncy it is! <3

Till then,

Mia Foo