I love mochi, I also love brownies. So when I found out that mochi brownies were a thing, I knew I needed to try them immediately.
I NOW LOVE MOCHI BROWNIES. Imagine a brownie, but more luxurious. That’s what these taste like to me.
They’re extremely fudgy but also chewy. Eating them is a totally different experience than eating regular degular brownies, they’re so fun!
Glutinous rice flour
THE MOST IMPORTANT INGREDIENT in this recipe is the glutinous rice flour. Which is also known as sweet rice flour, or mochiko.
Without this type of flour, the brownies will not be chewy at all, the chewiness is coming from the glutinous rice flour.
If you’re wondering where to get this from, pretty much all Asian supermarkets have it, or you can also get it from Amazon.
Also side note, this flour doesn’t contain gluten in it, so these brownies are gluten free. So if you are part of the gluten free community, this recipe is perfect for you.
Difference between glutinous rice flour and regular rice flour
Make sure not to use regular rice flour, you will not have mochi brownies if you use this.
These 2 flour give totally different results.
Regular rice flour works more like plain/all purpose flour, or even corn flour. When using it in baking, it will give you a dessert with a cake like texture.
However glutinous rice flour (or sweet rice flour/mochiko) has been made from sticky rice. So when using it to bake, it gives you a dessert that has a sticky chewy texture.
This chewy texture is what we are going for today, so make sure to use the glutinous rice flour and not anything else.
Ingredients for the mochi brownies
We’ve talked about the flour, now let’s talk about the rest of the ingredients you will need to make these:
- Unsalted butter – I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. Just don’t add any extra salt.
- Cocoa powder – unsweetened cocoa powder is always best to use.
- Sugar – we’re using a mixture of both white and brown sugar. The brown sugar is going to add some extra fudginess, as well as flavour.
- Vanilla extract – for flavour.
- Glutinous rice flour
- Baking powder – to help give them an extra lift as they bake.
- Salt – to enhance the flavours. Don’t add this if you are using salted butter.
- Milk – whole milk works best.
- Instant coffee – this is optional, it just intensifies the chocolate flavour, it doesn’t make the brownies taste like coffee. But you can leave it out if you want to.
THIS BATTER IS VERY THIN
I just wanted to give a warning, this brownie batter is very liquidy. It’s so much thinner than a regular brownie batter.
The first time I made mochi brownies, I was so confused. But just trust the process, it works out.
Also another warning, I recommend not using a springform or loose bottomed tin.
For these brownies we are going to use an 8 inch cake tin. You want to grease and line this with baking paper before using it.
The reason why I say not to use a springform/loose bottomed tin is because, again this batter is very thin.
Some springform tins are not the best, they have gaps even when it’s closed, so the batter could leak out. So it’s better to just use a regular cake tin.
Baking the brownie
You want to bake this in a pre-heated oven that is at 180c/350f.
This does take a while to bake, it took about 1 hour 30 minutes for me.
The batter is thin so it needs that extra time in the oven, so don’t be confused if it seems like it’s taking a long time to bake.
They’re done once a toothpick inserted into the centre comes out mostly clean, it’s fine if there are a few moist crumbs on it.
Leave the brownies to chill in the fridge
Once they are baked, I recommend leaving them to cool for 20 minutes at room temperature THEN leave it in your fridge for an hour.
Personally, I think all brownies should be chilled after being baked. They are too soft when they come out of the oven so they need some time to set up. Chilling them will also help you get much cleaner slices.
So try not to skip this, it gives you better brownies!
120g unsalted butter, melted
50g cocoa powder
150g granulated sugar
150g light brown sugar
2 teaspoons vanilla extract
180g glutinous rice flour
2 teaspoons baking powder
1/2 teaspoon salt
500ml whole milk (heat this in your microwave for about 1 minute, we want it to be warm so the coffee can dissolve in it)
2 teaspoons instant coffee
Flaky salt to sprinkle on top (optional)
- Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
- Mix together your melted butter and cocoa powder, leave this aside.
- In a large bowl, add both sugars, the eggs and vanilla. Whip this until the mixture almost doubles in size and lightens in colour, you should only need to whip it for about a minute or two.
- Pour the melted butter/cocoa powder mixture into this, whisk this in.
- In a separate bowl, mix together the glutinous rice flour, baking powder and salt. Also mix together the milk and the coffee. If your coffee doesn't fully dissolve in the milk, heat this mixture in your microwave until all the coffee has dissolved.
- Add the flour mix into your whipped egg mixture, along with 1/3 of the milk. Whisk this in until the flour is no longer visible, then add another 1/3 of the milk. Whisk this in, then add the remaining milk and whisk until you get a smooth batter.
- Pour this into your prepared tin and bake at 180c/350f for around 1 hour 20 minutes - 1 hour 30 minutes, OR until a toothpick inserted into the centre comes out mostly clean, it's ok if there are a few moist crumbs on it.
- Once baked, sprinkle some flaky salt on top then leave this to cool at room temperature for about 20 minutes, then place this into your fridge and leave it in there for 1 hour.
- Now take it out of the tin, cut it into slices and enjoy!