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Chewy Mochi Brownies

Chewy Mochi Brownies

Shaziya
Rich chocolate mochi brownies featuring a signature crackly top and impossibly chewy center. Made with mochiko sweet rice flour, these gluten-free treats combine the best of traditional brownies with authentic mochi texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Hawaiian, Japanese
Servings 16 people
Calories 245 kcal

Equipment

  • 8x8-inch metal baking pan
  • large mixing bowl
  • medium saucepan
  • Whisk or electric mixer
  • Fine-mesh sifter

Ingredients
  

Dry Ingredients

  • 1¼ cups (200g) mochiko sweet rice flour
  • ⅓ cup (36g) dutch-processed cocoa powder
  • 1¾ teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon kosher salt

Wet Ingredients

  • ½ cup (100g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 4 oz bittersweet chocolate, chopped and divided
  • ½ cup (113g) unsalted butter
  • 2 large eggs, room temperature
  • 1½ cups (360ml) whole milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving overhang for easy removal. This ensures even baking and prevents sticking.
  • Heat ½ cup butter in a medium saucepan over medium heat until it foams and develops a golden-brown color with nutty aroma, about 3-4 minutes. This adds depth of flavor.
  • Pour the hot browned butter over 2 ounces of the chopped chocolate and both sugars in a large bowl. Let sit for 2-3 minutes to melt, then whisk until smooth and glossy.
  • In a separate bowl, sift together mochiko flour, cocoa powder, baking powder, espresso powder (if using), and salt until evenly combined with no lumps.
  • Allow chocolate mixture to cool for 5 minutes. Add eggs one at a time, beating vigorously for 2-3 minutes total. This vigorous mixing creates the meringue layer for crackly tops.
  • Add the sifted dry ingredients to the chocolate mixture in two additions, alternating with the milk and vanilla. Mix until just combined. Batter will be very thin - this is normal.
  • Pour batter into prepared pan and sprinkle remaining 2 ounces chopped chocolate evenly over surface. Bake for 45-60 minutes until center is just set with slight jiggle.
  • Cool completely in pan for at least 2 hours before cutting. For cleanest slices, refrigerate 30 minutes before cutting and wipe knife between cuts to prevent sticking.

Notes

Store at room temperature in airtight container for up to 4 days. For first night, rest lid loosely to maintain crispy top. Can be made dairy-free using vegan butter and oat milk. Mochiko flour cannot be substituted with regular rice flour. The thin batter consistency is essential for proper texture development.

Nutrition

Calories: 245kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 28g
Keyword chewy brownies, gluten-free brownies, mochi brownies, mochiko brownies, sweet rice flour
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