These gluten and oil-free mochi brownies stuffed with raspberry chocolate take brownies to the next level!
If you have followed my website for a while, you must know that I love anything that is mochi (sweet rice flour) related. From my coconut matcha butter bars to mochi baked donuts to red bean and mochi manju, the possibilities are endless! You can catch me experimenting with mochi in all sorts of dishes, so I decided to make brownies with sweet rice flour instead of all-purpose flour because why not? I went a bit above and beyond and did more than just a typical brownie… I made a blackout mochi brownie, stuffed with raspberry chocolate. Whew! That’s a long name, so let me break down each component of the dessert for you.
- Blackout brownies are brownies made with black cocoa powder which has a smooth, non-bitter and less chocolatey taste. I got inspired by the blackout brownies from a cafe in Singapore called Bundt by Backyard Bakers.
- Mochi brownies are brownies made with sweet rice flour instead of all-purpose flour. The best thing about these brownies are that they’re gluten and oil free! Perfect for anyone who has some sort of gluten intolerance or allergy. These turned out way better than I expected and I think I may prefer mochi brownies over regular ones.
- I made my own raspberry chocolate to pipe into these brownies and the flavor combination is spot-on. The brownies are slightly sweet and the raspberry chocolate is a bit sour which complements the sweetness of the brownie so well! My homemade chocolate consists of white chocolate chips, raspberry powder, and a bit of cream. You can also consider using ruby chocolate, a naturally pink chocolate with a fruity taste.
I chose to use black cocoa powder instead of regular cocoa powder for this recipe since I wanted the dark black to contrast more with the pink chocolate. The common Dutch-processed cocoa powder is brown rather than black.
What is black cocoa powder?
Black cocoa powder, as it sounds, is literally pitch black. It is cocoa powder that has been processed with alkaline and yields a less bitter and less chocolatey taste. I do like it because the flavor isn’t as dense. The most popular use of black cocoa powder is in Oreos. Black cocoa powder is responsible for Oreo’s signature black, not brown, color. I had difficulty finding black cocoa powder in person so I ordered The Cocoa Trader black cocoa powder online.
What is mochi (sweet rice flour)?
Mochi or sweet rice flour is flour high in starch, made from short-grain glutinous rice. It is commonly used in East and Southeast Asian cuisines to make desserts and entrees. The flour produces a chewy and elastic product and is usually used in a dessert, although it can be used in savory dishes as well. Sweet rice flour should not be confused with other flours such as glutinous rice flour or tapioca starch. The most common sweet rice flour is Mochiko, which can commonly be found in the International aisle and Asian grocery stores. Bob’s Red Mill also sells sweet rice flour.
How do you make the raspberry chocolate filling?
The raspberry chocolate filling is simply made with white chocolate, raspberry powder, and a bit of heavy cream. You can microwave the mixture or melt over a double broiler (recommended) to prevent scorching. I use Food to Live raspberry powder, which is made from freeze-dried raspberries and is slightly sweet and sour. The filling is viscous rather than solid since you want the filling to ooze out when the brownie is cut open. If you don’t have raspberry powder, you can also use ruby chocolate, naturally pink chocolate made from pink cocoa beans. It has a sour and fruity taste, making it a good alternative for raspberry chocolate.
Blackout Mochi Brownies with Raspberry Filling
yield: 9 brownies (8 x 8 pan)
total cook time: 1 hr. 30 min.
- 2 large eggs
- 185 g. or 1 c. minus 1 tbsp. granulated sugar
- 4 g. or 1 tsp. vanilla extract
- 360 g. or 1 1/2 c. whole milk
- 260 g. or 1 1/2 c. + 1 tbsp. sweet rice flour (such as Mochiko or Bob’s Red Mill)
- 40 g. or 1/2 c. black cocoa powder (I use The Cocoa Trader black cocoa powder)
- 2 g. or 1/4 tsp. salt
- 6 g. or 1 tsp. baking powder
- 45 g. or 1/4 c. chocolate chips, optional
- 120 g. or 2/3 c. white chocolate chips
- 15 g. or 1 tbsp. heavy cream
- 20 g. or 1 1/2 tbsp. raspberry powder (I use Food to Live raspberry powder)
- Additional raspberry powder to dust the top.
- In a large bowl, whisk together eggs, milk, sugar, and vanilla extract.
- Add in the sweet rice flour, cocoa power, baking soda, and salt and whisk until combined. Fold in the chocolate chips, if using. Pour mixture into an 8 x 8 in. baking pan linked with parchment paper and bake at 350 F for 55-60 min.
- In the meantime, use a double broiler to melt white chocolate chips. In a small bowl, mix together the raspberry powder and heavy cream until a pink thick paste forms. One the white chocolate chips have melted, add in the pink paste and stir until combined. Remove the chocolate from the heat and allow to cool to room temperature and chill for 20 min. The mixture will thicken but not solidify.
- Once the brownies have baked, remove the pan from the oven immediately and let the brownies cool in the pan for 10 min. Then place on a cooling rack to cool for 30 min. Cut the brownies into 9 squares.
- Once the raspberry filling has thickened, place into a piping bag attached with a narrow piping tip. Use a small knife to core the inside of the brownie from the side and pipe some raspberry filling into the brownie brownie. Cover the raspberry filling with the cored brownie. OR, if you choose not to cover the cored brownie, you will have the filling exposed which looks great as well. Repeat for the rest of the brownies and then sift some raspberry powder on top of the brownie and enjoy!
Storage notes: The brownies should be stored in an airtight container in the fridge for up to 5 days. I recommend microwaving the brownie for about 10-20 seconds. The chocolate filling may melt a little which is fine.
*Nutrition facts are estimates.
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