Squishy Mochi Brownie Recipe

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Go https://partner.bokksu.com/emmymade and use code EMMYMADE to get

I've been thinking about making these adorable pink brownie-filled #browniemochi since I tasted them 3 years ago at Two Ladies Kitchen in Hilo, Hawaii. Here's them at . #emmymade

This was inspired by brownie from ‘Two Ladies Kitchen' in Hilo, HI.

Thank you, Bokksu!

00:00 Intro
00:18 Sponsorship
02:22 Recipe background
3:08 Baking the
5:04 Making the mochi dough
7:46 Shaping mochi dough
9:36 Brownie taste
10:26 Wrapping brownies in mochi
11:56 Mochi brownie taste test

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Music courtesy of Epidemic Sound and ‘Sprightly' from iMovie. You've made it to the end – welcome! Comment: “Every day is mochi day!”

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13 Comments for Squishy Mochi Brownie Recipe

  1. Frosty Moonbear on December 11, 2021: (Reply)

    Love you Emmy! Been watchin you for years now and you always make me feel better 🙂

  2. Scott FW on December 11, 2021: (Reply)

    Can we just take a moment to appreciate how “Squishy Mochi Brownie” or just “Squishy Mochi” can be pronounced in any of several fun rhythms.

  3. Ann Brookens on December 11, 2021: (Reply)

    They look beautiful; that high contrast pink and dark brown! AND they sound delicious! I’ve never had fresh mochi, just frozen. Maybe I need to make some so.I can try it!

  4. I am a marshmallow on December 11, 2021: (Reply)

    I like those soft, cakey mochi-filled cookies, so I will most likely love these. Very similar.

  5. Red Love on December 11, 2021: (Reply)

    How I wish I could eat that mochi brownie. I barely even like mochi and this looks great, Emmy.

  6. Celestyal22 on December 11, 2021: (Reply)

    The dip that shows up after a cake/brownie comes out of the oven is due to too much leavening. It rises too quickly in the oven and then can’t hold its form as it’s cooling and collapses. Scrapping the side only makes it easier to get it out of the pan.

    And I’m a brownie person. Edge or center, don’t care. Just brownie. Lol

  7. G DeVz on December 11, 2021: (Reply)

    If you want to stop your chocolate chips from sinking, lightly coat them in flour before incorporating into the batter.

  8. Safraninflare on December 11, 2021: (Reply)

    I’m so glad you’re finally making these! After your video from Hawaii, I couldn’t get mochi brownies out of my head and made them myself. They were so delicious, and now I’m thinking of them again!

  9. Mike Weller on December 11, 2021: (Reply)

    The pan. The WHOLE pan. Edge, center, everything. Thank you.

  10. rei on December 11, 2021: (Reply)

    my japanese teacher makes brownies with glutinous rice flour, theyre so good. they have a slightly boncey but still rich texture.

  11. Abigayle Geisel on December 12, 2021: (Reply)

    The King Arthur’s recipe is the one I use! They’re always a hit!! Just made them yesterday for my birthday ice cream sundaes

  12. Friends & Family Kitchen on December 12, 2021: (Reply)

    The way of making the food so perfect looks interesting and tasty such professional tutorial you always do the best for making content thank you.

  13. Sian Nelson on December 14, 2021: (Reply)

    I’m an Edge Brownie person. I have a confession to make- when I make a tin of brownies, I cut all the edges off, thinly, while it’s still warm and eat them all myself. Then I cut the remaining centre portion into brownies and give them away as usual, no one has ever noticed that no brownies have edges or there’s no corner pieces. I feel good for sharing this with whoever reads this comment. Thank you.

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