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Chocolate Mochi Brownies

Chocolate Mochi Brownies
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Chocolate Mochi Brownies are a unique dessert that blends the chewy, stretchy texture of mochi with the dense, fudgy richness of classic brownies. Made with glutinous rice flour and high-quality chocolate, these brownies deliver a moist, elastic bite with intense chocolate flavor, perfect for any chocolate lover looking for a fun twist on a traditional treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup glutinous rice flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup chocolate chips or chunks

Instructions

  1. Preparing the Batter: Start by melting the unsalted butter over low heat. Once melted, stir in the cocoa powder until the mixture is smooth and glossy. In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until pale and slightly fluffy. Carefully combine the wet and dry ingredients by folding in the glutinous rice flour, baking powder, and salt until just mixed to avoid overworking the batter.
  2. Adding the Chocolate Chips: Gently fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the batter to create gooey pockets of melted chocolate in every bite.
  3. Baking: Pour the batter into a greased or parchment-lined square baking pan, smoothing the surface with a spatula for even cooking. Bake in a preheated oven at 325°F (160°C) for 25 to 30 minutes, or until the edges are set but the center remains slightly soft to maintain the chewy and fudgy texture.
  4. Cooling and Cutting: Allow the brownies to cool completely in the pan. Cooling helps the mochi texture develop fully and keeps the brownies chewy. Once cooled, slice into squares and serve.

Notes

  • Use fresh glutinous rice flour to avoid any stale or off-tastes.
  • Do not overbake to preserve the chewy-fudgy contrast; a slight jiggle in the center is ideal.
  • Choose good-quality chocolate for both melting and chips to enhance flavor.
  • Use room temperature eggs and butter to ensure even mixing and prevent clumps.
  • Store leftovers in an airtight container at room temperature for up to 3 days; avoid refrigeration to prevent hardening.
  • To freeze, wrap tightly in plastic wrap and foil, and freeze up to 2 months; thaw at room temperature before serving.
  • Reheat brownies in the microwave for 10-15 seconds to restore softness and melt chocolate chips.

Nutrition

Keywords: Chocolate mochi brownies, chewy brownies, gluten free brownies, fudgy brownies, Japanese dessert, mochi dessert, chocolate dessert

Find it online: https://marygourmet.com/chocolate-mochi-brownies/