Mochi Brownies
These Mochi Brownies combine the chewy texture of mochi with the rich flavor of chocolate brownies. They're easy to make, naturally gluten-free, and perfect for parties, gifts, or a cozy night in.
Equipment
- 8x8 inch square baking pan
- Parchment Paper
- Whisk
- Mixing Bowls:
- Spatula
Ingredients
Dry Ingredients
- 1 cup mochiko flour (sweet rice flour)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 1/2 teaspoons baking powder
Wet Ingredients
- 5 tablespoons unsalted butter melted
- 2 large eggs
- 12 ounces whole milk or milk substitute
- 1 teaspoon vanilla extract
Topping
- 3 tablespoons dark chocolate chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together mochiko flour, cocoa powder, sugar, and baking powder until well combined.
- In a separate large bowl, mix melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until fully combined. Batter will be slightly thinner than typical brownie batter.
- Pour the batter into the prepared pan and spread evenly. Sprinkle chopped dark chocolate on top.
- Bake for 60–70 minutes. Begin checking at 60 minutes. A toothpick inserted in the center should come out mostly clean.
- Let the brownies cool completely in the pan before cutting into 12 pieces.
Notes
Let the brownies cool fully before cutting to prevent stickiness. Use a plastic or greased knife for cleaner slices. These brownies taste even better the next day and can be stored at room temperature for 2–3 days, refrigerated for longer, or frozen for up to 1 month.