Chewy Chocolate Mochi Brownies (Print Version)
# Ingredients:
01 -
1 tablespoon less than 1/3 cup melted unsalted butter
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12 ounces of full-fat milk (whole milk)
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1 level cup of sugar (white granulated)
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1 tablespoon plus 1/2 teaspoon baking powder
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2 eggs (large, raw)
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1 cup plus 2 tablespoons mochiko (sweet rice flour)
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1/2 cup cocoa powder (unsweetened)
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1 teaspoon pure vanilla
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A handful, about 3 tablespoons, of finely chopped dark chocolate
# Instructions:
01 -
Get your oven hot, setting it to 350°F ahead of time. Line an 8×8 pan with parchment, leaving some extra edges for easy lifting once it’s baked.
02 -
In a medium-sized bowl, mix together the cocoa powder, sugar, baking powder, and mochiko. Be sure there are no clumps of cocoa when you’re done.
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Grab a large bowl and stir the butter, eggs, milk, and vanilla until they form a smooth and unified liquid. The eggs need to vanish into the mix, no streaks at all.
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Pour the dry mixture into the wet mixture and stir until it forms a thick, smooth batter. Look out for any unmixed pockets of dry ingredients.
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Spread the batter into the parchment-lined pan. Use a spatula to smooth out the top. Scatter the chopped dark chocolate on top, lightly pressing on any bigger chunks to make them stick.
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Bake for about an hour or so, between 60 and 70 minutes. You’ll know it’s done when the middle is set and a toothpick poked in comes out nearly clean, maybe with a smudge or two.
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Let the brownies cool down all the way in the pan—it’s really important. Cutting before it cools will make a sticky mess because the mochi texture is super soft when hot.
# Notes:
01 -
The texture is the star here—soft and chewy like mochi but dense like brownies.
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Mochiko, a type of sticky rice flour, is different from typical rice flour and gives this its chewy texture.
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Leftovers can stay fresh for 3 days if you keep them sealed in an airtight container at room temp.
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They’re messy if you cut them before cooling completely—so let the brownies cool all the way down for the smoothest slices.