Description
Mochi brownies bring Japanese-style texture to classic chocolate desserts, melting together rich cocoa and glutinous rice flour for an unexpectedly delightful treat that will make your taste buds dance with pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 cup glutinous rice flour
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter
- 2 large eggs
Sweeteners:
- 1 cup granulated sugar
- ½ cup chocolate chips
Supporting Ingredients:
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prep your 8×8 inch baking pan by lining it with parchment paper, ensuring enough overhang for easy brownie removal at 350°F.
- Melt ½ cup unsalted butter in a microwave-safe bowl, stirring every 15 seconds until completely smooth and liquid.
- Whisk 2 large eggs, 1 cup sugar, ¼ cup milk, and 1 tsp vanilla extract in a large mixing bowl until thoroughly blended.
- Pour melted butter into egg mixture, stirring until fully combined and glossy.
- Sift 1 cup glutinous rice flour, ½ cup all-purpose flour, ½ cup cocoa powder, ½ tsp baking powder, and ¼ tsp salt directly over wet ingredients.
- Blend dry and wet ingredients until creating a smooth, consistent chocolate batter with zero flour pockets.
- Gently fold ½ cup chocolate chips throughout batter, ensuring even distribution.
- Transfer batter to prepared pan, using a spatula to spread evenly across surface.
- Slide pan into preheated 350°F oven and bake for 25-30 minutes until a toothpick shows minimal moist crumbs.
- Remove pan from oven and allow brownies to rest for 10 minutes inside.
- Lift brownies from pan using parchment paper edges and transfer to wire rack.
- Allow brownies to cool completely for one hour before slicing into squares.
Notes
- Always use room temperature eggs to help create a smoother, more consistent batter texture.
- Sifting dry ingredients prevents clumping and ensures an even chocolate flavor throughout the brownies.
- For extra chewiness, slightly underbake the brownies and let them cool completely before cutting.
- Glutinous rice flour creates a unique mochi-like texture that makes these brownies different from traditional brownies, so don’t substitute the flour.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg