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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
