Chocolate Mochi Brownies
Brownies have always been a traditionally classic sweet snack and dessert. They are so easy to make and so easy to cut up and serve, share or bring to a party. I have a favorite brownie recipe that I can’t wait to share. But I’ve been all about mochi lately and I’m quite frankly obsessed. I love sweets and I love brownies, but 1 square is usually enough for me. But mochi brownies are another story. There is just something about the chewy goodness of mochi that I just can’t get enough of. I can just munch on these and not stop.
- Category: Dessert
- Method: Baking
Ingredients
Units
Scale
- 3/4 cup (150 grams) dark brown sugar
- 1/3 cup (75 grams) granulated sugar
- 5 ounces of dark chocolate callets [split 3 oz (85 grams) + 2 oz (57 grams)]
- 1/2 cup (8 tablespoons) unsalted butter
- 1 1/4 cup (200 grams) sweet rice flour
- 3/4 cup (75 grams) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 1/2 cups (360 grams) whole milk
- 2 teaspoons pure vanilla extract
Instructions
- Line a 8×8 square metal baking pan with parchment paper. Preheat oven to 350°F.
- In the mixing bowl of your stand mixer, combine brown sugar, granulated sugar and 85 grams of dark chocolate callets.
- Brown the butter in a pan over medium heat, stir frequently until brown specks start to form on the bottom on the pan, about 8 to 10 minutes. Immediately pour the browned butter over the sugar + chocolate mixture. Let that sit for 2 minutes. After 2 minutes, using the whisk attachment on you mixer, whisk for 3 minutes on medium speed.
- Combine sweet rice flour, cocoa powder, baking powder, espresso powder and salt in a medium mixing bowl. Set aside.
- With the mixer on low, add the vanilla and eggs, one at a time to the butter mixture. Scrape down the sides if necessary. Mix on medium-high for 3 minutes.
- With the mixture on low, alternate adding the milk and flour mixture, in 2 batches, scraping down the bowl between each addition. Do not over mix.
- Pour the batter into the prepared pan. Sprinkle the remaining 57 grams of chocolate cellets on top of the batter. Bake in the center of the oven for 45 minutes.
- Remove the pan from the oven and let it cool for 5 minutes before lifting the brownies by the parchment paper and transferring to a wire rack to continue cooling, with the parchment paper between the brownies and the wire rack. The brownies will feel very soft. They will continue to solidify more as it cools. Cool for a minimum of 30 minutes before cutting.
Notes
- If you are accustomed to making regular brownies with all-purpose flour where the brownie batter is very thick, expect this mochi brownie batter to thinner. Glutinous rice flour requires much more liquid to cook.
- If you are not browning your butter, I recommend decreasing the milk by about 1 tablespoon. Browning butter causes the water to evaporate in the butter. The loss of water in the browned butter is accounted for in the milk measurement.
- Glutinous rice flour is not the same as rice flour. They can not be substituted for each other in recipes. Mochiko is a brand that makes glutinous rice flour, much like King Arthur is a brand that makes all-purpose flour.
- Specifically regarding sweet rice flour (aka glutinous rice flour), I find that using different brands of sweet rice flour yields similar enough results that they are interchangeable.
Find it online: https://moderateposh.com/chocolate-mochi-brownies/