Rich & Chewy Mochi Brownies
yields: 16 brownies
As a mash-up between brownies and mochi, these dark chocolate mochi brownies have a crisp, crackly top and an ultra-chewy, slightly fudgy center. They bring the deep, rich flavor of a classic brownie together with the uniquely stretchy, signature texture of mochi, all in one bite. Made with sweet rice flour, they’re naturally gluten-free and come together super quickly with just one flour. These brownies are deeply chocolatey, just sweet enough, and full of that bouncy, chewy texture mochi lovers crave.
Ingredients
- 100 g (½ cup) dark brown sugar, preferrably organic
- 100 g (½ cup) granulated sugar
- 4 oz bittersweet chocolate, chopped and divided, I recommend Guittard Bittersweet Chocolate Baking Wafers or Bars
- ½ cup (4 ounces) unsalted butter
- 200 g (1¼ cups) mochiko sweet rice flour, Koda Farms Brand
- 36 g (⅓ cup) cocoa powder, I recommend dutch-processed
- 1¾ teaspoons baking powder
- 1 teaspoon espresso powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1½ cups (360 g) whole milk
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F and line and 8x8 metal baking pan with parchment paper.
- Place the sugars and 2 ounces of the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer or whisk.
- Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the sugar and chocolate into the mixing bowl. Let sit for 2-3 minutes to melt the chocolate, then whisk until smooth. Let cool for 5 minutes.
- Meanwhile, sift together the mochiko, cocoa powder, baking powder, espresso powder, and salt in a medium bowl and set aside.
- With the mixer on low, add the eggs one at a time to the cooled butter-chocolate mixture, mixing well after each addition and scraping down the sides as needed. Mix on medium-high for 2-3 minutes (you can do this with a mixer or by hand with a whisk). Mixing the egg in well at this step will help create crackly tops.
- With the mixer on low, whisk in the dry ingredients in two batches, alternating with the milk and vanilla, scraping down the sides as needed. Mix until just combined.
- Pour the batter into the prepared baking pan and sprinkle the top with the remaining 2 ounces of chopped chocolate. Bake for 45 minutes. Remove the pan from the oven and let cool completely before cutting. *Cutting clean slices of sticky mochi:Mochi is sticky and thus hard to slice into tidy squares. While deliciously tempting to cut into warm brownies, ber sure to let them cool to room temperature before slicing into squares, wiping off the knife between cuts.
Video
Notes
Dairy-Free Mochi Brownies
To make these mochi brownie dairy-free, just replace the browned butter with melted plant butter and the milk with a non-dairy milk, such as full-fat oat milk or canned coconut milk.Storage
Store completely cooled mochi in an airtight container at room temperature for about 3 days. The crisp top will become softer over time, so if you're just storing overnight, I do not seal the lid, but rather keep it resting over the container. This will keep the top crisp overnight.