Description
These Butter Mochi Brownies combine the chewy texture of mochi with rich, fudgy brownies for a unique dessert experience.
Ingredients
Scale
- 1 cup glutinous rice flour (Mochiko)
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup melted salted butter (or unsalted with a pinch of salt)
- 2 large eggs
- 1/2 cup whole milk (or oat/almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch of salt
- Optional: chocolate chips, chopped nuts, or a swirl of peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan, lining it with parchment paper.
- In a large bowl, whisk together the glutinous rice flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then mix in the melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until smooth, being careful not to overmix.
- If desired, fold in chocolate chips.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top is shiny and set, and the center is soft.
- Let cool for at least 30 minutes before slicing to achieve the signature chewy texture.
Notes
For the best results, use glutinous rice flour as regular flour won’t provide the same chewy texture. Allow brownies to cool completely before cutting for optimal slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg