I am super excited to share this recipe for Mochi Brownies! I love anything that involves mochi, but I am super picky when it comes to getting the perfect consistency for mochi. The texture has to be stretchy, chewy but not rubbery. It took about 6-7 trials for me to come up with the PERFECT recipe for Mochi Brownies.
What is mochi?
According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. Being Korean, I grew up eating a lot of rice cake dishes and snacks. Mochi is definitely a household staple for my family.
What you need for Mochi Brownies
- whole milk
- vanilla extract
- glutinous sweet rice flour (this can be found at your local Asian grocery store)
- white sugar
- cocoa powder
- baking powder
- instant espresso powder
- dark chocolate chips/chunks
How to make Mochi Brownies
- Preheat the oven to 350ºF. Grease a 8-in X 8-in baking dish with oil or butter and set aside.
- In a bowl, add the eggs, milk, sugar and vanilla extract. Beat the mixture using a whisk until smooth and no lumps are visible.
- To the bowl, add the glutinous rice flour, cocoa powder, baking powder, instant espresso powder, salt. Mix to combine well.
- Add the dark chocolate chips and stir using a rubber spatula.
- Pour the brownie batter into the greased baking dish. Bake for 40 minutes.
- The brownies are done when the center is no longer jiggly or when a toothpick comes out clean when inserted.
- Once the brownies are done, let it cool for 5 minutes before cutting.
- Make sure to grease all sides of the baking dish well. This really helps from the mochi brownies sticking to the sides of the dish. Alternatively, I like to use a neutral oil pan spray to grease the dish.
- Whisk all the ingredients well so that you do not have any lumps. If you do end up have lumps, you’ll find that those lumps won’t cook through all the way during the baking time.
Storing the mochi brownies
These mochi brownies are best enjoyed the day you bake them, but you may have some leftovers.
You can store the brownies in an airtight container on the counter for 3 days, then chuck them in the freezer to store them longer. They can last up to 3 weeks in the freezer.
To thaw frozen mochi brownies, just leave them out on the counter to thaw at room temperature. They even taste great frozen, like frozen dessert!
Dark Chocolate Mochi Brownies
- 2 eggs
- 1½ cups whole milk 368 grams
- 1 tsp vanilla extract 4 grams
- 1½ cups sweet glutinous rice flour 240 grams
- 1 cup white sugar 201 grams
- ½ cup cocoa powder 50 grams
- 1½ tsp baking powder 6 grams
- ½ tsp granulated instant espresso 2 grams
- ½ tsp salt 3 grams
- ½ cup dark chocolate chips/chunks 80 grams
- Preheat the oven to 350ºF. Grease a 8-in x 8-in baking dish with a neutral oil or butter.
- In a bowl, add the eggs, milk, sugar and vanilla extract. Using a whisk, beat the mixture until smooth.
- To the bowl, add the glutinous rice flour, cocoa powder, baking powder, instant espresso powder, salt. Stir to combine, making sure that no lumps are visible.
- Add the dark chocolate chips/chunks to the brownie batter, stir to combine. Pour the brownie batter into the greased baking dish and bake for 40 minutes. The brownies are done when the center is no longer jiggly or when a toothpick comes out clean.
- When done, let the brownies cool for 5 minutes before cutting into squares. Best enjoyed immediately! (see storing notes for storing methods)