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.
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!
Mine turned out fine! They are chewy and not too sweet. Must use sticky rice flour, purchased at an Asian market, not regular rice flour. I used Trader Joe's no added sugar dark chocolate chips instead of semi-sweet chocolate chips. Baked for about 30 minutes, per the instructions.