Mochi Brownie by @healthyalie

45 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

4 g

Baking powder

🍚

200 g

Glutinous rice flour

🍫

50 g

Cocoa powder

🍫

60 g

Dark chocolate chips

  1. Preheat

    Preheat the oven to 175°C / 350°F.

  2. Line

    Line the square baking pan with parchment paper, leaving an overhang to lift out the baked brownie.

  3. Mash
    • ripe banana

    Mash the 80 g ripe banana in the medium mixing bowl until mostly smooth.

  4. Add
    • vegan margarine
    • canned coconut milk
    • ripe banana

    Add the 50 g melted vegan margarine and 280 g canned coconut milk to the mashed banana.

  5. Whisk
    • coconut sugar

    Whisk in the 100 g coconut sugar until the mixture is evenly combined.

  6. Add
    • glutinous rice flour

    Add the 200 g glutinous rice flour and 4 g baking powder to the bowl.

  7. Add
    • unsweetened cocoa powder

    Add the 50 g unsweetened cocoa powder and whisk until a smooth, thick chocolate batter forms.

  8. Fold
    • dark chocolate chips

    Fold the 60 g dark chocolate chips evenly through the batter.

  9. Pour

    Pour the batter into the lined baking pan and level the surface with the silicone spatula.

  10. Bake

    Bake for about 30 minutes, until the edges are set and the center remains slightly soft.

  11. Cool

    Remove the pan from the oven and let the mochi brownie cool until warm before slicing into 9 squares.

Mochi Brownie by @healthyalie

45 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

4 g

Baking powder

🍚

200 g

Glutinous rice flour

🍫

50 g

Cocoa powder

🍫

60 g

Dark chocolate chips

Preparation Steps

  1. Step 1/11

    Preheat the oven to 175°C / 350°F.

  2. Step 2/11

    Line the square baking pan with parchment paper, leaving an overhang to lift out the baked brownie.

    🍳square baking pan
    📜parchment paper

  3. Step 3/11

    Mash the 80 g ripe banana in the medium mixing bowl until mostly smooth.

    🍌ripe banana
    🥣medium mixing bowl
    🍴fork

  4. Step 4/11

    Add the 50 g melted vegan margarine and 280 g canned coconut milk to the mashed banana.

    🥛vegan margarine
    🥥canned coconut milk
    🍌ripe banana
    🥣medium mixing bowl
    🥄whisk

  5. Step 5/11

    Whisk in the 100 g coconut sugar until the mixture is evenly combined.

    🥥coconut sugar
    🥣medium mixing bowl
    🥄whisk

  6. Step 6/11

    Add the 200 g glutinous rice flour and 4 g baking powder to the bowl.

    🍚glutinous rice flour
    🫙baking powder
    🥣medium mixing bowl
    🥄whisk

  7. Step 7/11

    Add the 50 g unsweetened cocoa powder and whisk until a smooth, thick chocolate batter forms.

    🍫unsweetened cocoa powder
    🥣medium mixing bowl
    🥄whisk

  8. Step 8/11

    Fold the 60 g dark chocolate chips evenly through the batter.

    🍫dark chocolate chips
    🥣medium mixing bowl
    🥄silicone spatula

  9. Step 9/11

    Pour the batter into the lined baking pan and level the surface with the silicone spatula.

    🍳square baking pan
    🥄silicone spatula

  10. Step 10/11

    Bake for about 30 minutes, until the edges are set and the center remains slightly soft.

    🍳square baking pan

  11. Step 11/11

    Remove the pan from the oven and let the mochi brownie cool until warm before slicing into 9 squares.

    🍳square baking pan
    🔪knife

Composition

Ingredients

Types

Sweeteners, Leavening agents, Flours, Confectionery

Ingredients

Banana, Margarine, Coconut milk, Coconut sugar, Baking powder, Glutinous rice flour, Cocoa powder, Dark chocolate chips

Notes

Banana (one ripe small banana, or 80g margarine, or 80g apple sauce as alternative), Margarine (or vegetable butter, melted), Coconut milk (canned), Coconut sugar (or other sugar), Cocoa powder (low-fat cocoa powder)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

283 kcal

Macro nutrients

Protein: 3.7g, Carbohydrates: 45.8g, Sugars: 24.1g, Fat: 10.6g, Saturated fat: 6.7g, Fiber: 3.3g, Sodium: 74mg

Nutritional Information

Minerals

Iron: 2.4mg, Magnesium: 53mg, Potassium: 250mg, Calcium: 28mg

Vitamins

Vitamin B6: 0.12mg, Folate: 10µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

medium mixing bowl, fork, whisk, silicone spatula, square baking pan, parchment paper, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Dessert, Afternoon tea, Snack time, Potluck, Celebration

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Japanese

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Fudgy, Soft, Sticky, Dense, Moist

Flavors

Chocolatey, Cocoa, Sweet, Coconut, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Keep in a cool, dry place), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving for a softer chewy texture), freezer : 2 months (Slice before freezing,Wrap individual portions tightly,Thaw at room temperature before eating)