Mochi brownies are an irresistible treat that combines the rich, gooey goodness of brownies with the chewy texture of mochi. These brownies have a unique twist, thanks to glutinous rice flour, which gives them a dense and chewy texture that’s totally different from your traditional brownie. The crispy edges, soft center, and distinct chewy texture make these brownies a must-try dessert.
What Are Mochi Brownies?
Mochi brownies bring together the best of both worlds: fudgy chocolate and a satisfying chewy texture. The secret ingredient is glutinous rice flour, which gives these brownies their signature mochi-like texture, setting them apart from regular brownies. The result? A perfectly chewy treat with a gooey center and crisp edges.
These mochi brownies are not only delicious but also gluten-free, making them an excellent choice for parties or gatherings where you want everyone to be able to indulge in dessert. If you’ve ever tried the famous Hawaiian butter mochi, you’ll recognize the similar texture—just with a chocolatey twist!
So, what exactly is mochi? Mochi is a traditional Japanese rice cake made from glutinous rice flour, sugar, water, and sometimes cornstarch. It’s naturally gluten-free, and the type used in these brownies, called mochiko, adds a chewy texture that makes this dessert one-of-a-kind. Mochiko is also used to make classic butter mochi, which shares the same texture but with different flavor profiles.
Types of Mochi
There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. The mochi brownies are inspired by Hawaiian butter mochi, which is baked into a cake form using mochiko (sweet rice flour), giving it a chewy, cake-like consistency. On the other hand, Japanese mochi is made by steaming sweet rice and pounding it into sticky rice cakes, often filled with red bean paste. Though both types of mochi are delicious, the Hawaiian version is what you’ll find in these chewy, chocolate-packed brownies!
Ingredients for Mochi Brownies
These mochi brownies are made with simple ingredients that come together to create a chewy and chocolatey dessert you won’t forget:
- Cocoa powder: Unsweetened cocoa powder gives the brownies their rich chocolate flavor.
- Dark chocolate: Adds depth and richness to the chocolate flavor of the brownies.
- Unsalted butter: Adds moisture and richness to the batter, ensuring a soft and fudgy texture.
- Vanilla extract: Enhances the flavor and adds depth.
- Sugar: Sweetens the brownie batter, balancing out the bitterness of the dark chocolate.
- Eggs: Provide structure, moisture, and help bind the ingredients together.
- Milk: Adds moisture to the batter and ensures the glutinous rice flour absorbs the liquid, creating that signature chewy texture.
- Glutinous rice flour: The key ingredient that gives the brownies their chewy texture and sets them apart from regular brownies.
- Salt: Enhances the flavors of the other ingredients and balances out the sweetness.
- Baking powder: Helps the brownies rise slightly, giving them a soft texture.
- Chocolate chunks (optional): For a decadent touch, add chocolate chunks on top for extra gooey chocolate goodness.
How to Make Mochi Brownies
Follow these simple steps to make your own batch of delicious mochi brownies:
- Preheat the oven to 320°F (160-170°C) and line an 8×8-inch baking pan with baking paper to prevent sticking.
- Melt the dark chocolate and butter together using a double boiler or bain-marie. Stir until smooth and fully combined, then set aside to cool slightly.
- Whisk the eggs and vanilla extract in a separate bowl until smooth.
- Add the milk to the egg mixture, stirring until well combined.
- Combine the melted chocolate mixture with the egg and milk mixture, stirring until fully incorporated.
- In a separate bowl, mix the dry ingredients: glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir until well combined.
- Gradually combine the wet ingredients with the dry ingredients, stirring until you have a smooth, lump-free batter.
- Pour the batter into the prepared baking pan, sifting it through a sieve to remove any lumps. Optionally, sprinkle chocolate chunks on top for extra fudginess.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
- Cut into squares and serve. Enjoy your chewy, chocolatey mochi brownies!
Recipe Notes:
- Use baking paper to line the pan, which helps prevent the brownies from sticking and ensures they come out perfectly.
- Let the brownies cool before cutting to make slicing easier and get clean, neat pieces.
- For easier cutting, brush the knife with a little oil to avoid sticky, messy cuts.
Enjoy these delightful mochi brownies for a fun twist on classic chocolate brownies with a chewy, mochi-inspired texture!