Mochi Brownies
Published Feb. 10, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray
- ½cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces
- 1¼cups/200 grams semisweet chocolate chips, plus more for topping
- 1cup/200 grams granulated sugar
- 3large eggs
- 1cup/150 grams mochiko (sweet rice flour), such as Blue Star brand
Nutritional analysis per serving (16 servings)
212 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 16 milligrams sodium
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
- Step 1
Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.
- 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.
- 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.
- 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.)
Private Notes
Comments
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.
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.
Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting.
Very yummy, but I would add some chopped walnuts next time. I only used 1/2 cup sugar and it was plenty sweet.
Made with Mochiko, Ghirardelli, added salt. Confirm thick, doughy going in. Cook was fine. Taste was chocolatey and fudgy. Basically another gluten-free recipe that’s reliable, but zero mochi element.
Half the sugar. Let the batter soak for a while before baking. Top with shredded sugared ginger. Yum!