Mochi Brownies

Total Time Prep: 25 min. Bake: 45 min. + cooling
Yield 12 brownies
Test Kitchen Approved
Mochi brownies are a textural treat. Made with two different kinds of chocolate, they’re intensely rich and decadent, too.

Ingredients

  • 2 cups sweet white rice flour
  • 1 cup sugar
  • 2 cups 2% milk, warmed
  • 1 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 cup butter, melted
  • 4 large eggs, room temperature
  • 1-1/2 tablespoons vanilla extract
  • 1 (3-1/2 ounces) dark chocolate candy bar, chopped
  • 2 teaspoons flaky salt, optional

Directions

  1. Preheat the oven to 350. Grease an 8x8-in. square baking pan; line with parchment. Set aside.
  2. In a large microwaveable bowl, whisk together sweet rice flour and sugar. Whisk in warm milk. Cover the bowl with plastic wrap. Microwave on high for 3 minutes. If runny, microwave in 20- to 30-second increments until mixture resembles playdough. Set aside.
  3. In another large mixing bowl, whisk together baking cocoa, baking powder, melted butter, eggs and vanilla extract until it resembles mousse, 2-3 minutes. Add mixture to bowl with rice dough; mix until evenly incorporated.
  4. Transfer brownie mixture to the prepared baking pan, pressing it down into an even layer. Sprinkle with chopped chocolate pieces and, if desired, flaky salt. Bake 45-55 minutes or until edges are crisp and the center is soft. Remove to a wire rack to cool completely.

Nutrition Facts

1 brownie: 343 calories, 13g fat (8g saturated fat), 87mg cholesterol, 184mg sodium, 51g carbohydrate (23g sugars, 3g fiber), 7g protein.

Sweet rice flour makes these mochi brownies a bit chewier than a regular brownie, yet still as fudgy and chocolaty as their counterparts! —Lucy Wang, Los Angeles, California
Recipe Creator

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