Imagine biting into a dessert that combines the chewy texture of Japanese mochi with the rich, decadent flavor of chocolate brownies, all infused with a cool peppermint twist! These Peppermint Hot Chocolate Mochi Brownies are not just a recipe; they're a culinary adventure that will transport your taste buds to a world of indulgent, melt-in-your-mouth bliss. Get ready to impress your friends and family with this unique, show-stopping dessert that perfectly balances traditional brownie goodness with an unexpected Asian-inspired texture.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 16 brownies
Ingredients
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, sift together the sweet rice flour, cocoa powder, granulated sugar, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk together the milk, vegetable oil, and peppermint extract until thoroughly blended and smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined, being careful not to overmix. The batter should be smooth and glossy.
- Fold in the chocolate chips, reserving a small handful for topping the brownies.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and ensuring the surface is level.
- Sprinkle the reserved chocolate chips on top of the batter for additional texture and visual appeal.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes, then use the parchment paper to lift the brownies out and transfer to a wire rack.
- Allow the brownies to cool completely before cutting into 16 square pieces.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate for extra decoration before serving.
Tips
- Use fresh, high-quality sweet rice flour (mochi flour) for the best chewy texture.
- Sift dry ingredients thoroughly to prevent lumps and ensure a smooth batter.
- Don't overmix the batter - mix just until ingredients are combined to maintain the signature mochi softness.
- Use a toothpick test to check doneness, but remember that mochi brownies should be slightly more moist than traditional brownies.
- Let the brownies cool completely before cutting to help them set and achieve the perfect chewy consistency.
- For an extra festive touch, use peppermint-flavored chocolate chips or add a light dusting of crushed candy canes on top.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 2g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 5mg
