Chewy Chocolate Mochi Brownies (Print Version)
# Ingredients:
01 -
1 cup mochiko flour (sweet rice flour)
02 -
1/2 cup unsweetened cocoa powder
03 -
1 cup granulated white sugar
04 -
1 ½ tsp baking powder
05 -
5 tbsp unsalted butter, melted
06 -
2 large eggs
07 -
12 oz whole milk
08 -
1 tsp vanilla extract
09 -
3 tbsp chopped dark chocolate
# Instructions:
01 -
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang on the sides for easy removal later.
02 -
In a medium bowl, whisk together the mochiko flour, cocoa powder, sugar, and baking powder until everything is well combined and no cocoa lumps remain.
03 -
In a large bowl, combine the melted butter, eggs, milk, and vanilla. Whisk everything together until smooth and the eggs are completely incorporated with no streaks.
04 -
Add the dry ingredient mixture to your bowl of wet ingredients. Stir everything together until you have a smooth, even batter with no dry pockets of flour or cocoa.
05 -
Pour your brownie batter into the lined baking pan, smoothing the top with a spatula. Sprinkle the chopped dark chocolate evenly across the surface, gently pressing larger pieces into the batter.
06 -
Bake in your preheated oven for 60-70 minutes, or until the center is set. You can test by inserting a toothpick into the center - it should come out mostly clean with perhaps a few moist crumbs.
07 -
Let the mochi brownies cool completely in the pan before attempting to cut them. This is really important since the mochi texture is very sticky when hot and will be much easier to slice once cooled.
# Notes:
01 -
These mochi brownies have a unique texture - fudgy like a brownie but with the delightful chewiness of mochi.
02 -
Mochiko is sweet rice flour (different from regular rice flour), which gives these brownies their signature chewy texture.
03 -
Store leftover brownies in an airtight container at room temperature for up to 3 days.
04 -
These brownies will be very sticky when warm - patience is key! Let them cool completely for the best texture and easy cutting.