Mochi Brownies

By Hetty Lui McKinnon

Published February 9, 2023

  • Ryan Liebe for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(1,259)
Comments
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The tender crumb and slight chew of this brownie sets it apart from others. Mochiko, or sweet rice flour, is made from a short-grain rice also known as “sticky” or “glutinous” rice, and gives baked goods a unique bounce and lightness. It works particularly well in this brownie, giving a fudgy texture that is delicate yet intensely rich. This brownie comes together effortlessly, requiring just one bowl and five ingredients. Best of all, it’s also naturally gluten free.

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Ingredients

Yield:16 brownies

  • Nonstick cooking spray

  • ½ cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces

  • 1 ¼ cups/200 grams semisweet chocolate chips, plus more for topping

  • 1 cup/200 grams granulated sugar

  • 3 large eggs

  • 1 cup/150 grams mochiko (sweet rice flour), such as Blue Star brand

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 50 milligrams cholesterol; 212 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 16 milligrams sodium; 2 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.

  2. Step 2

    To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.

  3. Step 3

    To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.

  4. Step 4

    Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.)

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Ratings

4 out of 5
1,259 user ratings
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Comments

Julia

A cooking time note for my half batch friends: this can be easily made in an 8x4 loaf tin at 350 for 22 minutes. I know because I am hovering over my mochi brownies eagerly waiting for them to cool. The scale is your friend here.

Meredith

Having made these twice and read through the comments, I believe some people are simply using rice flour versus Mochiko flour which are two fairly different things. I would highly recommend reaching for the Mochiko flour and seeking it out at a local grocery store, Hmart, or Amazon. If you go with regular rice flour, that will yield a rather grainy/rice-flavored brownie. These are a bit sweet, though, and I would definitely cut the sugar by 1/3-1/2.

Needs Umami Flavor

Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting.

Milan

I’m sorry but I cannot believe I wasted my good chocolate chips for this

Lindsay

These were pretty bad for me. I’ve been in love with butter mochi since I lived in Hawaii and have made it many times. It tends to be a super forgiving recipe. This just tasted like a bad brownie- a sad waste of chocolate. Maybe one comment I noticed was right about there not being enough liquid here.

Joan Shaw

I’m so happy I didn’t read these comments before making and enjoying these brownies! I’ve made them twice exactly as directed and both pans were demolished.

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