Recently, a friend of mine had made some brownies with mochi baked inside. She wasn't won over by them saying she rather have made chocolate mochi. Taking this into consideration, I decided to search for a mochi brownie recipe that used mochiko so that the brownies would have a chewy mochi texture. For the original recipe, click here.
First, mix together a cup of water with 4 tablespoons of cocoa powder and 3 1/2 tablespoons of butter over the stove. In another bowl, mix together 2 1/4 cups of mochiko, 1 1/4 cups of sugar, and 1/2 tablespoon of baking soda. Stir in cocoa mixture. Then mix in two eggs and a teaspoon of vanilla extract. Bake at 350 degrees for 45 minutes and let cool.
The brownies were a hit with the kids and they continued to enjoy them until the brownies started drying out about 2 days after baking. The husband thought it had a weird texture, but had zero problems eating the entire piece. I really liked the chewy texture of it, but would have liked a sweeter taste. If I make it again, I might lessen the baking soda (I could taste it a little) and add some chocolate chips.