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Mochi Brownies Recipe

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3.9 from 14 reviews

Delight in these chewy and rich Mochi Brownies, combining the unique texture of mochiko flour with the deep flavor of cocoa and dark chocolate. Perfectly baked to a moist consistency, these brownies offer a delightful twist on the classic treat, ideal for those seeking something both unique and indulgent.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-American Fusion

Ingredients

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

Additional

  • 3 tbsp chopped dark chocolate

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch baking pan with parchment paper to prevent sticking and allow easy removal after baking.
  2. Prepare dry ingredients: In a medium bowl, combine mochiko flour, unsweetened cocoa powder, granulated sugar, and baking powder. Whisk thoroughly to ensure even mixing and to eliminate any lumps.
  3. Mix wet ingredients: In a large bowl, whisk together the melted unsalted butter, eggs, whole milk, and vanilla extract until the mixture is smooth with no visible streaks of egg.
  4. Combine wet and dry ingredients: Add the dry ingredient mixture into the wet ingredients. Stir carefully until all components are evenly blended into a smooth, consistent batter without overmixing.
  5. Prepare for baking: Pour the brownie batter into the lined baking pan, spreading it evenly. Sprinkle the chopped dark chocolate pieces uniformly over the surface for added texture and chocolate bursts.
  6. Bake: Place the baking pan in the preheated oven and bake for 60 to 70 minutes, or until the mochi brownies are set. Check doneness by inserting a toothpick in the center; it should come out mostly clean with only small moist crumbs attached.
  7. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 12 servings. This cooling step helps the texture set perfectly for easy cutting and serving.

Notes

  • For a gluten-free treat, ensure your cocoa powder and baking powder are certified gluten-free.
  • You can substitute whole milk with almond milk for a dairy-free version, though texture may vary slightly.
  • Adjust sugar quantity slightly if you prefer less sweetness.
  • Allowing the brownies to cool fully is essential for clean slicing due to the mochi flour’s dense texture.
  • Using parchment paper makes removal from the pan effortless and prevents sticking.

Find it online: https://cheftinaskitchen.com/mochi-brownies-recipe/