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Mochi Brownies

A comforting dessert that combines the chewy texture of mochi with rich chocolate brownies, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup mochiko flour Sweet rice flour, naturally gluten-free.
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1 ½ teaspoons baking powder
Wet Ingredients
  • 5 tablespoons unsalted butter, melted Let cool slightly before mixing.
  • 2 large eggs Whisk with melted butter.
  • 12 ounces whole milk Can substitute with milk alternatives.
  • 1 teaspoon vanilla extract
Toppings
  • 3 tablespoons chopped dark chocolate Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together mochiko flour, cocoa powder, sugar, and baking powder until well combined.
  3. In a separate large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is evenly blended.
Baking
  1. Pour the batter into the prepared baking pan and sprinkle the chopped dark chocolate over the top.
  2. Bake for 60-70 minutes, or until the mochi is set and a toothpick inserted into the center comes out mostly clean.
  3. Allow the brownies to cool completely in the pan before slicing and serving.

Notes

Serve warm or at room temperature. These brownies pair well with vanilla ice cream or a hot cup of coffee. Store in an airtight container for up to 3 days or freeze for longer storage.