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Preheat oven to 350°F/175°C.

Combine water, butter, oil, and black sesame powder in a pot over medium heat. Make sure to whisk the black sesame powder until there are no lumps and everything has melted together.

Take the pot off the heat.

In a large mixing bowl, combine all of the dry ingredients (glutinous rice flour, baking soda, and salt).

Pour the black sesame liquid mixture into the dry ingredients. Stir to combine.

Add the eggs and vanilla extract to the mixture and mix until well combined. Ensure the batter is evenly combined and there are no lumps.

Pour the mochi brownie batter into an oil-sprayed or parchment-lined pan. Remove any air bubbles by gently knocking the pan a few times on the counter. Sprinkle black and white sesame seeds over the top as garnish.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 10 minutes before cutting into even squares.


Preheat oven to 350°F/175°C.

Combine water, butter, oil, and black sesame powder in a pot over medium heat. Make sure to whisk the black sesame powder until there are no lumps and everything has melted together.

Take the pot off the heat.

In a large mixing bowl, combine all of the dry ingredients (glutinous rice flour, baking soda, and salt).

Pour the black sesame liquid mixture into the dry ingredients. Stir to combine.

Add the eggs and vanilla extract to the mixture and mix until well combined. Ensure the batter is evenly combined and there are no lumps.

Pour the mochi brownie batter into an oil-sprayed or parchment-lined pan. Remove any air bubbles by gently knocking the pan a few times on the counter. Sprinkle black and white sesame seeds over the top as garnish.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 10 minutes before cutting into even squares.
