Mochi Brownies
Mochi brownies bring together the best of both worlds—gooey chocolate and a satisfyingly chewy texture. Chocolatey, fudgy, chewy mochi brownies. Try this recipe for a fun, irresistible dessert!
These are a perfect blend of chocolate brownies and butter mochi cake. They look just like your regular brownies, but they have a next level of a chewy and crunchy crust texture. They are also gluten-free. You’d better try it now!
What are Mochi Brownies, Mochi and it’s substitutions
A mochi brownie is a delightful treat that combines the best of traditional brownies with the irresistible chewiness of mochi, a popular rice-based Japanese dessert. What sets these brownies apart is the use of glutinous rice flour, giving them that dense, chewy texture similar to mochi.
Thanks to the glutinous rice flour, mochi brownies have a one-of-a-kind texture—denser and chewier than regular brownies, with a soft, gooey center and delightfully crispy edges.
Beside of that, The chewy mochi brownies are also gluten-free, so they’re a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have a similar texture, just different flavors. If you love butter mochis, you will love this recipe.
By the way, what is Mochi? According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. While Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free.
Type of Mochi
There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. This chocolate butter mochi is more like Hawaiian butter mochi, which is a cake made with Mochiko (sweet rice flour or glutinous rice flour) instead of regular all-purpose flour, giving it a unique, chewy texture.
On the other hand, Japanese mochi is made by steaming sweet rice, then pounding it into sticky rice cakes. It’s often served plain or filled with sweet red bean paste. You can also make it by mixing sweet rice flour with sugar and water or milk, then heating it until the mochi texture forms.
Actually, there aren’t substition for mochiko, mochi flour or glutinous rice. However, here are a few potential substitutions, though they won’t give the exact same texture such as :
Almond flour (for gluten-free option): If you’re looking for a gluten-free substitute, almond flour can be an option, but it will yield a denser, more crumbly texture. All-purpose flour: This can be used as a substitute, but the texture will change. Use a 1:1 substitution, but expect different results.
To make mochi brownies, you’ll typically use standard brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, with the special addition of glutinous rice flour to create that signature chewiness. You can also get creative by adding toppings like chocolate chips, nuts, or a sprinkle of powdered sugar!
Ingredients of Mochi Brownies
- Cocoa powder; unsweetened cocoa powder is the star of the show. This gives the brownies an intense chocolate taste and rich chocolate flavor.
- Dark chocolate; Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better. To add dark color, you can swap with instant coffee powder too. Since it’s dark chocolate, it brings a slight bitterness, which complements the sweetness of the brownies.
- Unsalted Butter; I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. This adds fat and moisture, creating a soft and rich texture.
- Vanilla extract; to give an extra humph and add flavor.
- Sugar; to sweeten the brownie batter
- Eggs at room temperature; Eggs act as a binder, holding the ingredients together while also adding moisture and richness. Using eggs at room temperature helps them blend more smoothly into the batter, giving a better texture to the brownies.
- Milk; This helps keep the batter moist and ensures that the glutinous rice flour absorbs the liquid properly, resulting in that signature chewy texture.
- Glutinous rice flour; Gives the brownies their characteristic chewy texture, resembling mochi. The key ingredient for mochi brownies. This type of flour (made from sticky rice) gives the brownies their stretchy, chewy texture, distinguishing them from regular brownies
- Salt; Enhances the flavor of the other ingredients and balances the sweetness.
- Baking powder; acts as the rising agent and will make your brownie less dense and create that spongy texture.
- Chocolate chunks for topping; optional but highly recommend for extra fudgy brownies. Adding extra chocolate chunks on top provides a decadent, gooey chocolate bite with each piece. As they melt during baking, they give a nice contrast in texture.
How to Make Mochi Brownies
First, preheat your oven to 320°F (160-170°C). Next, line a 20×20 cm (8×8 inch) baking pan with baking paper to prevent the brownies from sticking.
Then, melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, and once melted, set aside to cool slightly.
In the meantime, crack the eggs in a separate bowl and add the vanilla extract. Whisk until well combined and smooth.
After that, add the milk to the egg mixture and stir until everything is blended together.
Now, gradually incorporate the slightly cooled chocolate and butter mixture into the wet ingredients, stirring until fully combined and smooth.
In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to ensure the dry ingredients are evenly combined.
Slowly, pour the wet mixture into the bowl with the dry ingredients. Stir everything until you have a smooth, lump-free batter.
Then, pour the batter into the prepared baking pan, and as you pour, sift the batter through a sieve to catch any lumps for an extra smooth texture. Before baking, sprinkle the chocolate chunks evenly over the top of the batter for added richness.
Finally, bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
Once cooled, cut the brownies into squares and serve. Enjoy your delicious chewy mochi brownies!
Recipe Notes;
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Please wait to cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
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Mochi Brownies
Ingredients
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate
- 5 tbsp Unsalted Butter
- 1/2 tsp Vanilla extract
- 2 pcs Eggs room temperature
- 1 1/2 cup Milk
- 1 1/2 cup glutinous rice flour
- 1/8 tsp salt
- ¾ cup Sugar
- 1 tsp Baking powder
- chocolate chunks for topping, added to taste
Instructions
- Preheat your oven to 320°F (160-170°C).
- Line a 20×20 cm (8×8 inch) baking pan with baking paper.
- Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
- In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
- Add the whole milk to the egg mixture and stir until blended.
- Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
- In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
- Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
- Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
- Sprinkle chocolate chunks evenly over the top of the batter.
- Bake in the preheated oven for about 55-60 minutes
- Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
- Enjoy your mochi brownies!
Notes
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Wait for it to Cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
