I recently experimented with a chocolate variation on Hawaiian butter mochi. My brother, returning from a trip to Hawaii, reminded me of the mochi brownies we used to enjoy. I had made them many times before when we were living together.
This conversation sparked a craving for those chocolatey treats again. Instead of returning to my usual recipe, I improved it. My previous version was more of a chocolate-flavored mochi cake, but this time,
I chose a perfect blend of chocolatey, fudgy, chewy mochi brownies. These brownies not only taste delicious but are also gluten-free. They have a chewy texture and a bite that resembles traditional brownies but with a unique mochi twist.
The brownies have crispy edge pieces, making each piece a delightful experience.
Jump to RecipeWHAT IS A MOCHI BROWNIE?
A mochi brownie is a unique dessert that mixes regular brownies with the chewiness of mochi, a Japanese treat made from rice. These brownies are different because they use a type of rice flour called glutinous rice flour, which makes them dense and chewy, like mochi.
The texture of mochi brownies is special due to the glutinous rice flour; they are denser and chewier than normal brownies, with a soft center and crispy edges.
To make mochi brownies, you use the usual brownie ingredients, such as flour, sugar, cocoa powder, eggs, and butter, along with glutinous rice flour to give them that chewy texture. Some recipes might add extra flavors or toppings like chocolate chips, nuts, or powdered sugar.
WHAT IS THE DIFFERENCE BETWEEN REGULAR RICE FLOUR AND GLUTINOUS RICE FLOUR?
Regular rice flour acts like plain or all-purpose flour. It gives a cake-like texture, suitable for some desserts but not for mochi brownies. In terms of its baking properties, it can also be compared to corn flour.
On the other hand, glutinous rice flour (known as sweet rice flour or mochiko) is made from sticky rice. This flour creates a sticky, chewy texture for authentic mochi brownies.
I used glutinous rice flour, which resulted in the perfect chewy and sticky consistency. I learned this through trial and error. My first mochi brownies with regular rice flour were more like dry cakes, but switching to glutinous rice flour made them delightfully chewy.
For the best results, always use glutinous rice flour in your baking. It ensures your mochi brownies have the right texture and flavor. Enjoy the sticky, chewy goodness!
COCOA POWDER VERSUS MELTED CHOCOLATE
When baking mochi brownies, there’s a delightful decision to make between using cocoa powder and melted chocolate. From my experience, melting chocolate creates a richer flavor that enhances the brownies’ texture. I would love to add some chopped chocolate to the brownies.
This addition is optional, but it contrasts the crackly surface and ensures the crackly top isn’t too delicate. The chopped chocolate tastes amazing and keeps the surface from being overly fragile, making every bite satisfying.
Whether you prefer the intense taste of melted chocolate or the more straightforward use of cocoa powder, these small touches can make a significant difference in your mochi brownies.
Ingredients for the mochi brownies
When making mochi brownies, choosing the right ingredients is important to ensure they turn out perfectly. Here’s what you need and why each ingredient matters.
Start with unsalted butter. Using unsalted allows you to control the salt content in your brownies. Salted butter can work if you prefer, but remember not to add extra salt.
Cocoa powder is essential for a rich, chocolatey base. Unsweetened cocoa powder is the best choice for a pure chocolate flavor.
A balanced mixture of white and brown sugar provides the right sweetness and adds extra fudginess and depth of flavor to your brownies.
Next, you’ll need eggs, which help bind everything together, and vanilla extract for a subtle flavor boost.
Glutinous rice flour is the key ingredient that gives mochi brownies a unique texture. It’s different from regular flour and adds to the chewiness.
Baking powder gives the brownies a little lift as they bake. This helps in achieving the perfect consistency.
Remember not to add a pinch of salt to enhance the flavors. But if you’re using salted butter, skip this step.
For the liquid component, whole milk works best. It adds richness and moisture to the batter.
If you want to intensify the chocolate taste, consider adding instant coffee. This is optional and won’t make your brownies taste like coffee, but it does heighten the chocolate flavor.
How to Make Mochi Brownies
Start by melting the unsalted butter in a saucepan. Once melted, remove from heat and stir in the cocoa powder until smooth. In a separate bowl, whisk together the sugar mixture (white and brown sugar), eggs, and vanilla extract.
Slowly combine the butter-cocoa mixture with the egg mixture. Add the glutinous rice flour, baking powder, and a pinch of salt (if using unsalted butter). Gradually pour the whole milk while stirring until you get a smooth batter.
Suppose you dissolve some instant coffee in hot water and add it to the batter to intensify the chocolate taste. This step is optional.
Pour the batter into a prepared baking pan and bake in a preheated oven until the brownies are set. Let them cool before cutting them into squares.
Enjoy your delicious mochi brownies with their perfect blend of chewiness and rich chocolate flavor.
COOKING TIPS
· Prepare the Pan: Line your baking pan with parchment paper instead of just greasing. This helps to prevent the brownies from sticking to the pan as they cook and ensures the edges don’t become too firm and crispy.
· Make the Batter: The brownie batter for mochi brownies is very liquidy, so it will take about an hour to cook fully. Be patient and let the batter bake until it’s set.
· Cool Completely: After baking, let the mochi brownies fully cool in the pan. This step is crucial because cutting them while they are still warm can cause the sticky interior to stick to the knife, making it difficult to cut cleanly.
· Cut with Care: Once the brownies are completely cooled, cut them into pieces with a sharp knife. The cooling process helps to avoid the mess and ensures you get neat, clean cuts.
Mochi Brownies
Ingredients
- 1 cup granulated white sugar
- 1 cup mochiko flour
- 5 tbsp unsalted butter melted
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 ½ tsp baking powder
- 1 tsp vanilla
- 3 tbsp chopped dark chocolate
- 12 oz whole milk
Instructions
- To start, preheat your oven to 350°F. This temperature ensures that your mochi brownies will bake evenly. Next, line an 8 by 8-inch baking pan with parchment paper. This will make it easier to remove the brownies once they are done.
- Add mochiko, cocoa powder, sugar, and baking powder in a medium bowl. Whisk these ingredients together until they are evenly mixed. This step is crucial for ensuring that the dry ingredients are thoroughly combined.
- Now, in a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk these ingredients until they are well combined, and no egg streaks remain. This mixture should be smooth and uniform.
- Slowly add the dry ingredients to the wet mixture. Mix until everything is well blended and you have a smooth batter. Pour this batter into the prepared baking pan, spreading it evenly across the surface.
- Sprinkle some chopped chocolate on top of the batter. This will add a delightful crunch and extra chocolatey flavor to your brownies. Place the baking pan in the oven and bake for 60-70 minutes. The mochi should be set, and a toothpick inserted into the center should be clean.
- Once the mochi brownies are done, let them cool completely before slicing and serving. This will make it easier to cut them into neat pieces and enjoy.