Mochi Brownies Recipe

Introduction

Mochi brownies blend the chewy texture of mochi with rich chocolate flavor for a unique treat. This gluten-free dessert offers a delightful twist on traditional brownies, perfect for anyone craving something soft and chocolatey.

Ingredients

• 1 cup mochiko flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated white sugar
• 1 ½ tsp baking powder
• 5 tbsp unsalted butter (melted)
• 2 large eggs
• 12 oz whole milk
• 1 tsp vanilla extract
• 3 tbsp chopped dark chocolate

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together mochiko flour, cocoa powder, sugar, and baking powder until well combined.
3. Step 3: In a large bowl, whisk melted butter, eggs, milk, and vanilla extract together until smooth and no egg streaks remain. Gradually add the dry ingredients, mixing until evenly blended.
4. Step 4: Pour the batter into the prepared pan, then sprinkle the chopped dark chocolate evenly over the surface.
5. Step 5: Bake for 60-70 minutes or until the mochi is set and a toothpick inserted comes out mostly clean. Allow to cool completely before slicing and serving for best texture.

Tips & Variations

• For extra richness, replace half of the whole milk with coconut milk or cream.
• Try adding toasted nuts like walnuts or pecans to the batter for added crunch.
• Use white or milk chocolate chips instead of dark chocolate for a sweeter topping.
• Make sure to cool completely; the mochi texture develops fully once cooled.

Storage

Store leftover mochi brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm gently in the microwave for 10-15 seconds to soften the chewy texture without drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute mochiko flour with regular flour?

Mochiko flour is glutinous rice flour, which gives mochi brownies their unique chewy texture. Regular wheat flour will result in a different, more traditional brownie texture, so substitution is not recommended if you want the authentic mochi experience.

What if I don’t have whole milk on hand?

You can use any milk of your choice including skim, 2%, or plant-based alternatives like almond or soy milk. Keep in mind that whole milk adds richness, which contributes to the moistness and flavor.

Mochi Brownies Recipe

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★★★★★

4.7 from 92 reviews

• Author: Elara
• Total Time: 1 hour 20 minutes
• Yield: 9 servings (about 3x3-inch squares) 1x
• Diet: Vegetarian

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Description

Delicious and chewy Mochi Brownies combine the unique texture of glutinous mochiko flour with rich cocoa and dark chocolate chunks for a fudgy, satisfying dessert with a delightful twist.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup mochiko flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated white sugar
• 1 ½ tsp baking powder

Wet Ingredients

• 5 tbsp unsalted butter (melted)
• 2 large eggs
• 12 oz whole milk
• 1 tsp vanilla extract

Toppings

• 3 tbsp chopped dark chocolate

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch baking pan with parchment paper to prevent sticking and ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the mochiko flour, unsweetened cocoa powder, granulated sugar, and baking powder until fully combined and evenly mixed.
3. Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter, eggs, whole milk, and vanilla extract together until there are no streaks of egg and the mixture is smooth.
4. Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients bowl and mix gently but thoroughly until the batter is evenly blended without lumps.
5. Pour Batter and Add Chocolate: Pour the batter into the prepared baking pan, smoothing the surface gently. Sprinkle the chopped dark chocolate evenly over the top to create pockets of melted chocolate throughout.
6. Bake: Bake in the preheated oven for 60 to 70 minutes, or until the mochi is set and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs attached.
7. Cool and Serve: Remove the pan from the oven and allow the mochi brownies to cool completely in the pan before slicing into squares and serving to enjoy the perfect chewy texture.

Notes

• Use mochiko flour (sweet rice flour) specifically for the chewy texture; regular flour will not yield the same results.
• Check doneness starting at 60 minutes to avoid overbaking and drying out the brownies.
• The chopped dark chocolate topping adds gooey melty bites but can be substituted with chocolate chips or omitted if preferred.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
• For a dairy-free option, use a plant-based milk and dairy-free butter substitute.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-American Fusion

Keywords: mochi brownies, chewy brownies, mochiko flour dessert, Japanese inspired dessert, gluten free dessert option