Peanut butter mochi brownies



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 250 g self-rising flour
  • 50g glutinous rice flour 
  • 220 g castor sugar
  • 90g brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup smooth or crunchy Peanut butter 
  • 135 ml plant-based milk
  • 180 ml coconut oil, melted
  • 1 1/2 tsp vanilla extract
  • caramel chocolate chips
  • More peanut butter to top 
  • Chocolate chips if you like 
  • sugar to sprinkle before baking 


  1. Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. 
  2. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps.
  3. Mix together the peanut butter, and the rest of the wet ingredients then add them into the bowl with the flour ingredients.
  4. Mix together well with a spatula until smooth. The batter can be slightly thick depending on the rice flour. 
  5. Fold in some chocolate chips,  mix, and stir well.
  6. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife.  
  7. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.
  8. When fully cooled, remove from the tin.  Slice into squares and enjoy!
  9. Keep in the fridge for up to three days or freeze a few for those much-needed brownie days!