Mochi Brownies

Mochi brownies are the perfect dessert mashup you didn’t know you needed—until now. Imagine the rich, deep flavor of a classic chocolate brownie combined with the irresistible chew of mochi.

Course Dessert

Cuisine Asian

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 173

Author Lily Ernst

Ingredients

1 ¼ cup (195g) sweet rice flour
¾ cup (150g) granulated sugar
¼ cup (20g) unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt
¼ cup (57g) unsalted butter
½ cup (85g) semi-sweet or dark chocolate chips
1 cup (240ml) evaporated milk or whole milk
2 large eggs
1 tsp vanilla extract

Instructions

Preheat oven to 350F. Butter and line a 9x9" pan with parchment paper.
In a medium bowl, toss together the sweet rice flour, sugar, cocoa powder, baking powder, and salt.
1 ¼ cup (195g) sweet rice flour, ¾ cup (150g) granulated sugar, ¼ cup (20g) unsweetened cocoa powder, 1 ½ tsp baking powder, ¼ tsp salt
In a small bowl, melt the butter in the microwave for 45 seconds (cover with a small plate or saran wrap to prevent splattering). Stir in the chocolate chips until completely melted.
¼ cup (57g) unsalted butter , ½ cup (85g) semi-sweet or dark chocolate chips
In a large bowl, whisk the evaporated milk, eggs, and vanilla. Add the melted chocolate and whisk until smooth.
1 cup (240ml) evaporated milk, 2 large eggs, 1 tsp vanilla extract
Add the flour mixture to the wet ingredients and stir until combined. Pour the batter into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Notes

Leftovers can be stored in an airtight container at room temperature for 3 days or a week in the fridge. If stored in the fridge, warm up in the microwave for 10-15 seconds to soften.

Nutrition