Description

This Mochi Brownies recipe combines the chewy texture of mochi with rich, chocolatey flavor for a unique twist on classic brownies. Made with glutinous rice flour instead of regular flour, these brownies are surprisingly soft and fudgy, perfect for satisfying your sweet tooth with a delightful chew. Easy to prepare and baked to perfection, they offer a delicious treat for any occasion.

Ingredients

Scale

Dry Ingredients

1 cup glutinous rice flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Add-ins

1/2 cup chocolate chips

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a square baking pan to prevent sticking and ensure easy removal of the brownies.
Mix dry ingredients: In a large bowl, whisk together glutinous rice flour, granulated sugar, cocoa powder, baking powder, and salt until well combined, ensuring an even distribution of dry components.
Combine wet ingredients: In a separate bowl, thoroughly mix the milk, vegetable oil, eggs, and vanilla extract to create a smooth liquid mixture that will integrate with the dry ingredients.
Incorporate wet into dry: Pour the wet ingredients into the bowl with dry ingredients, stirring gently until the batter is smooth and free of lumps, creating a uniform consistency.
Fold in chocolate chips: Carefully fold the chocolate chips into the batter, distributing them evenly without overmixing to preserve the texture of the batter.
Transfer to pan: Pour the prepared batter into the greased baking pan, spreading it evenly with a spatula to ensure uniform thickness for even baking.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating chewy brownie texture.
Cool and serve: Remove the brownies from the oven and allow them to cool in the pan before cutting into 16 squares and serving your chewy, chocolatey mochi brownies.

Notes

For a dairy-free version, substitute the milk with almond or oat milk.
You can add nuts such as walnuts or pecans for extra crunch.
Do not overbake; mochi brownies are best when they remain chewy and moist inside.
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Glutinous rice flour is essential for the chewy texture and cannot be substituted with regular rice flour.