Mochi Brownies: A Chewy, Chocolate Lover’s Dream Dessert Recipe
Mochi Brownies are a chewy, chocolate lover’s dream dessert that combines the unique texture of glutinous rice flour with rich chocolate flavor. These brownies deliver a delightful, slightly elastic chewiness with a crisp top, perfect for those seeking a twist on classic brownies using simple pantry staples.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 brownies (cut into 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) glutinous rice flour (mochiko flour)
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 1 cup (240ml) half and half (or milk substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170g) dark chocolate chips, melted
Optional Add-Ins
- ½ cup chopped walnuts
- ¼ cup shredded coconut
- ¼ teaspoon espresso powder (for depth)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large bowl, whisk together melted butter, sugar, eggs, vanilla, and half and half until smooth. Add melted chocolate and whisk until the mixture is glossy and uniform.
- Combine the Dry Ingredients: In a separate bowl, sift together glutinous rice flour, cocoa powder, baking powder, and salt to ensure even distribution and remove lumps.
- Mix and Fold: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. The batter will have a slightly elastic texture, characteristic of mochi-based desserts.
- Add Optional Toppings: Fold in any optional add-ins such as chopped walnuts, shredded coconut, or additional chocolate chips to enhance flavor and texture.
- Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 40 to 50 minutes, or until the top is slightly crisp and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Allow the brownies to cool completely in the pan. For clean slices, lightly oil your knife before cutting into squares.
Notes
- Use glutinous rice flour (mochiko) for the unique chewy texture; regular rice flour will not produce the same mochi effect.
- Half and half can be substituted with any milk alternative such as almond or oat milk, but the texture may vary slightly.
- Optional espresso powder enhances the chocolate flavor but can be omitted if desired.
- Make sure the melted chocolate chips are cooled slightly before adding to prevent cooking the eggs.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: mochi brownies, chewy brownies, chocolate dessert, gluten free brownies, mochiko dessert, chocolate lover, chewy chocolate brownies
