Tahini Swirl Mochi Brownies

Sunny Blevins
by Sunny Blevins
16 Pieces
1 hr 15 min

Have you had mochi before? I love its bouncy, chewy and stretchy nature. Back in my home country, we would have them tossed in a mixture of ground peanuts and sugar. These snacks would usually be sold on the streets during night markets.

This recipe is a little more work than your typical brownie recipe but it is so worth it. However you can always go for a box brownie mix if you don’t have the time. I just want you to please try mochi with your brownies!

Mochi goes terrific with deep, earthy and rich flavour, that is why they pair so well with chocolate brownies.

I added a yogurt tahini swirl to give a richer tangy sweet and salty oomph as the brownie recipe does not include melted chocolate (to keep it low cal - around 157 cal per square). Dear readers, it came out soo soo good. I brought it to a picnic and they were polished off very quickly.

Using monk fruit sweetener will lower the calorie count further but I understand it is hard to find and a little expensive so feel free to use sugar or stevia. Honestly i’m not a big fan of the after taste stevia has, monk fruit sweetener has little to no after taste and is my go to sugar replacement (be aware that it can cause tummy discomfort in children so i wouldn’t be using if for the little ones :)

Divide mochi dough into 16 pieces

Pour half the brownie batter in, then put the mochi pieces on it in rows

Use a skewer to make swirls

Tahini Swirl Mochi Brownies
Recipe details
  • 16  Pieces
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 75 g or 3 Oz Glutinous rice flour
  • 30 g or 1 Oz monk fruit sweetener or sugar
  • 100 g or 4 Oz water
  • 2 tbsp roasted sesame oil (or vegetable oil)
  • 2 tsp plain flour
  • A pinch of salt
Tahini Swirl
  • 2 tbsp tahini
  • 1/2 tbsp roasted sesame oil or to taste
  • 1 tbsp monk fruit sweetener or sugar or to taste
  • 1 tbsp maple syrup or to taste
  • 80 g or 3 Oz greek yogurt
  • A pinch of salt
  • 85 g or 3 Oz monk fruit sweetener or sugar
  • 2 large eggs
  • 56 g or 2 Oz vegetable oil
  • 56 g or 2 Oz water
  • 1 tsp vanilla extract
  • 120 g or 4 Oz plain flour
  • 1 tsp baking powder
  • 35 g or 1 Oz unsweetened cocoa powder
  • A pinch of salt.
Whisk together glutinous rice flour, sweetener or sugar, and water in a microwave proof bowl until smooth and no lumps have remained.
Cover the bowl, and microwave on high at 30 seconds interval, for up to 2 minutes total. Taking the bowl out at each interval and give it a stir with a spoon. Stop with dough is firm and chewy
Add oil, then stir and fold with a spatula. Set aside to cool completely
Tahini Swirl
Combine all ingredients in a bowl and mix until smooth
The mixture should be smooth and thick but pourable and dollop-able. If it is too thick, you can sprinkle very little bits of water until it reached the desired consistency but be careful not to put too much water. Set aside.
Pre heat oven to 180 degree Celsius or 356 F. Line a baking pan with parchment paper. I used a 28 cm by 20 cm pan.
When mochi dough is cool enough to touch, divide into 16 balls.
Place sweetener or sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes). Add water, oil, and vanilla extract to sugar mixture; beat at low speed until combined thoroughly.
Sift flour, cocoa, and salt into another bowl stirring with a whisk to combine. Gradually add this flour mixture to eggs and sweetener/sugar mixture from step 3, mixing until just combined with no lumps
Spread half the batter into the baking pan. Arrange the mochi balls on top of the batter equally. (see pictures below)
Cover with the rest of the brownie batter.
Dollop Tahini mixture randomly all around the top of the batter.
Using a skewer, randomly draw a figure 8 all around the pan to make the swirls.
Bake for 35-45 mins or until toothpick or skewer test in the middle comes out clean.
Cool completely at room temperature before cutting or you’ll make a bit of a mess. I learned this the hard way. But it’s difficult to wait!
If you store the brownies in the fridge, pop it in the microwave for 20 seconds or so before eating to get the mochi soft and stretchy again. It hardens in the fridge.
  • Oz measurements are approximate as I use metric since I live in Australia let me know if it’s completely off
Sunny Blevins
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