Hi Bold Bakers, a few weeks ago, we made Hawaiian Butter Mochi
and it was such a big hit, we knew we had to follow it up with something.
But what could we follow it up with?
What could be better than Hawaiian Butter Mochi?
Well, brace yourselves because we are going to be making mochi brownies.
It's like Hawaiian butter, mochi and a brownie combined.
Absolutely delicious.
Let's get started.
So I want to start this recipe out on the stove top
and a heavy bottom saucepan, add in your milk, your chocolate.
I'm using bittersweet here.
Butter and cocoa powder.
And then just turn it on to a medium low heat
until the chocolate melts, and it all comes together.
So give it a whisk, and once you can tell your chocolate is melted.
Turn off the heat, remove it from the stove
and then set it aside to cool down for around 15 minutes or so. So
our chocolate mixture has cooled down, so into this,
I'm going to add in some coconut milk
full fat is always better because fat equals flavor.
Now I'm going to add in our eggs.
This is why we have to make sure that our mixture
has cooled down because we're adding in raw eggs.
It helps if your eggs are at room temperature.
one more egg.
To do.
And then lastly, to our wet ingredients,
going to add in a little bit of vanilla extract. OK.
This already smells like it smells really chocolaty, like a brownie.
But it also smells kind of tropical because of the coconut milk
and also coconut and chocolate goes so well together.
OK. Those are fresh ingredients.
Let's move on to our dry ingredients and a nice large bowl.
We're going to add in our sweet rice flour.
So for this, you want glutinous rice flour, also known as sweet rice flour.
It's not like regular rice flour in the supermarket,
so you do want to make sure you get the correct one.
And we're going to add a whole box into our bowl.
After the rice flour added your sugar.
Now this is a lot of sugar.
But it makes a big batch and your only kind of small squares at a time.
Of the trees, we're treating ourselves here.
Next, you need some raising agents.
A little bit of baking powder.
And as always, especially with chocolates,
some salt,
then just whisk all these ingredients together.
So if it wasn't for bigger, bolder baking, I don't know if I would have be baking
with so much rice flour, but it's such a great ingredient
and we've made a few mochi type recipes here
we have done and mostly donuts.
We did Ice Cream Machine, which is absolutely delicious.
Then we did the Hawaiian Mochi.
And no brownie Moatshe.
Those of you who have never had a machine before.
It's unique.
It has a lovely, chewy texture.
It's just something that's kind of glutinous about it.
But like, delicious.
At the same time, I know that you guys are really going to like these brownies
mixing mix.
OK, now it's as easy as adding wet into dry.
Give it a whiskey, and as you're doing us,
it would make it easier to combine.
Look at that.
See how big this batteries.
Remember, it's the trees
with the basher until it's lovely and smooth
and there's no more lumps of flour.
There you go.
That's it.
So here's my plan has been budget lined.
It's nine by 13.
You need a big pan for this recipe.
And then just go ahead and pour in your basher.
Look at that, I mean, it just tastes anything
as good as I'm looking like right now, we're in for a treat.
So there you go.
This batter just falls into place itself because it's kind of thin,
so you don't need to level it out or anything.
Let's just get this into the oven.
Baker Brown is off at 350 degrees Fahrenheit, or 180
and degrees Celsius for roughly 45 to 55 minutes at the most.
You don't want to over bake these guys.
So if you want more bigger, bolder baking in your life,
you'll be happy to know that we release a podcast on Sundays.
Called Knead to Know
Gina Brazao and I talk about baking myths, baking hacks.
She tells me what's going on on Tik Tok?
Absolutely no idea about.
We laugh a lot.
We get deep in on some topics and we talk about what's going on
in the baking world.
You have a lot of episodes to catch up on
and you can listen to it wherever you listen to podcasts.
So our bottom, which is out and it actually just took 45 minutes,
you can tell when it's done because you see the way
it's crinkly on top light, the way the brownies traditionally are.
But if you push down, it's firm underneath
your finger if it's a bit soft and put it back in the oven.
Think about it is when this cools down, it will actually set even further.
So this is perfect.
Now you do have to wait for it to cool down, so you got to leave it
for around 2-3 hours at a minimum, because once it cools down, it's
going to firm up and then it'll be ready to be cut
. Brownies are rested and they're ready to cast,
they've got a nice big chopping knife and chop
through the brownies, you can cut them as big or as small as you would like.
Like I said, they are rich and they're thick.
You can tell as I'm cutting
How chewy these are.
Let's have a little look on the inside.
There you go. That's what we're looking for.
That looks amazing.
This mochi looks perfectly fudgy.
You can even make it up to a day in advance
so that it's nice and cold to court the next day.
Make a nice big stack of your Mochi brownies so everybody can help themselves
just like me.
This is next level.
It has a chewy texture that we love about Mochi
and that it has a rich chocolate here.
It's fudgy like a brownie.
It's rich, like a brownie.
It's literally the best of both worlds.
Absolutely delicious.
So if you like this big and bold recipes, I have so many more videos for you.
Lots more chew, lots more chocolate, whatever you want.
So go check some out.