Mowchies. No, it’s not a real word. I made it up, like I made up fawaffles. What are mowchies you ask. Browchi is a cross combination of brownies and the Japanese mochi (chewy rice cakes). If you like the texture of mochi, you will probably love these. But if you love brownies, I can’t promise that you will love mowchies. Mowchies has walnuts and cocoa in it, but it doesn’t taste like a brownie. Crunchy and chewy textures lead the way and the flavors follow. Also it is not sweet enough to be called a brownie. But if you can get hold of mochicco flour, do give them a try! I made my own mochicco flour by grinding mochicco rice in my high speed blender.
Mowchies
-2 1/2 cups mochicco flour (no replacements)
-5 tbsp cocoa powder
-1/2 cup coconut oil
-1 1/4 cup agave syrup
-1/2 chopped walnuts
-1 tbsp baking soda
-1 tbsp apple cider
-2 tbsp vanilla extract
-pinch of salt
Caramelized Walnuts
-1/2 cup chopped walnuts
-1/4 cup agave syrup
Combine flour, cocoa, salt and baking soda. In a separate bowl combine all the wet ingredients and pour into the flour mix. Mix well with a spatula and add in the walnuts. Pour into a pan and bake for 20 minutes at 180C.
For the caramelized walnuts, mix the agave with the walnuts and the last 5 minutes of baking sprinkle on top of the mowchies and put back in the oven.
I’m fascinated by this recipe–wish I knew what mochicco flour tasted like (and since there are no substitutions, I can’t even guess!. But these do look yummy, anyway.
It tastes like sweet yummy rice, but the reason you can’t substitute is the texture it creates! You might find it also spelled mochiko.
Interesting. I’ve never heard of that type of rice flour. These look great though, and I like that they are gluten free and with less glycemic effect. Do they cut easily into perfect squares like that or are you just good with a knife? My brownies of all kinds normally have rough edges…??
Haha no they do cut perfect!
Love love love your blog – haven’t commented before but there’s always a first time….just left you a dual award on my blog – something happy, some Sunshine
Thanks for being such an inspiration, with your photography, writing, creativity and to live for foods and recipes….
Love xxx
Neeta
Thank you so much for the awards! I really appreciate it and it made me smile so it served its purpose of giving happiness and a bit of sunshine!
Keep blogging and being awesome!
Blessings
These look so flavorful, my girls would love these=thanks
sweetlife
As japanese mochi tend to dry out rather fast, do you know how long these would keep?
Wikipedia says that mochiko is the same as the turkish “Pirinç Unu”. This is a rice flour which is quite popular in turkish cuisine and you can easily find at turkish (and maybe other oriental) grocery shops. Now I only need to find out where to get agave syrup.. hem hem
Oh man, these look heavenly !!