Chewy Mochi Brownies Chocolate (Print Version)
Fusion brownies with a chocolate base and a chewy mochi twist. Vegetarian and gluten-free for sweet treats.
# Recipe Ingredients:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon pure vanilla extract
05 - 1 cup whole milk or coconut milk
→ Dry Ingredients
06 - 1 cup sweet rice flour (mochiko)
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
→ Optional Add-ins
10 - 1/2 cup chocolate chips
11 - 1/4 cup chopped walnuts or pecans
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, whisk melted butter and sugar until smooth.
03 - Add eggs and vanilla extract to the bowl, whisking until well combined.
04 - Pour in milk and whisk until ingredients are fully blended.
05 - In a separate bowl, sift together sweet rice flour, cocoa powder, baking powder, and salt.
06 - Gradually fold the dry mixture into the wet ingredients, stirring until a smooth batter forms.
07 - Gently fold in chocolate chips and nuts if desired.
08 - Pour batter into the prepared pan and smooth the surface evenly.
09 - Bake for 35 to 40 minutes, until the top is set and a toothpick inserted in the center yields a few moist crumbs.
10 - Let brownies cool completely in the pan before cutting into squares for the optimal chewy texture.
# Expert Advice:
01 -
- Uses sweet rice flour for a gluten-free treat everyone can enjoy
- Quick to prepare with simple steps and pantry staples
- Extra chewy and fudgy with no dense or dry texture
- Easy to adapt with your favorite mix-ins like nuts or extra chocolate
- Makes a memorable dessert that always gets a wow at parties
02 -
- Naturally gluten free thanks to sweet rice flour
- Amazing texture difference from classic brownies
- Great make ahead treat the flavor and chew get even better the next day
03 -
- I learned the hard way not to skip sifting the sweet rice flour and cocoa powder. Even small lumps will stand out in every bite so take a minute for this extra step.
- Always let brownies cool completely in the pan for the chewiest result. And if you love a richer chocolate flavor try swirling in a teaspoon of instant espresso powder with the cocoa.