A cross-over between the classic chocolate brownie and mochi, these mochi brownies are rich and chocolatey with a chewy texture and crunchy crust
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What is a mochi brownie?
A mochi brownie is a unique dessert that mixes regular brownies with the chewiness of mochi, a Japanese treat made from rice. These brownies are different because they use a type of rice flour called glutinous rice flour, which makes them dense and chewy like mochi.
Mochi brownies have a unique texture because of the glutinous rice flour. They're denser and chewier than normal brownies, with a soft center and crispy edges.
To make mochi brownies, you usually use the usual brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, along with glutinous rice flour to give them that chewy texture. Some recipes might add extra flavors or toppings like chocolate chips, nuts, or powdered sugar on top.
What is the difference between regular rice flour and glutinous rice flour?
The difference between regular rice flour and glutinous rice flour is mainly in the type of rice they come from and how they're used:
- Type of Rice: Regular rice flour comes from long-grain rice like jasmine or basmati, while glutinous rice flour comes from sticky rice. Sticky rice has more of a substance called amylopectin, which makes it stickier.
- Texture: Glutinous rice flour is stickier and chewier when cooked, while regular rice flour is finer and makes things crumbly.
- Usage: Glutinous rice flour is often used in Asian cooking for sticky dishes like mochi and dumplings. Regular rice flour can be used in lots of different recipes, including gluten-free baking and thickening sauces.
In short, glutinous rice flour is stickier, while regular rice flour is more versatile and can be used in many different ways.
Ingredients
- Unsalted butter: Provides richness and moisture to the brownies, as well as flavor.
- Instant coffee powder: Enhances the chocolate flavor in the brownies and adds depth and complexity to the taste.
- Glutinous rice flour: Gives the brownies their characteristic chewy texture, resembling mochi. I use that Thai brand of glutinous rice flour, but you can also use mochiko.
- Granulated sugar: Sweetens the brownies and contributes to their overall structure and texture.
- Cocoa powder: Adds chocolate flavor and color to the brownies.
- Baking powder: Helps the brownies rise and gives them a lighter texture.
- Salt: Enhances the flavor of the other ingredients and balances the sweetness.
- Whole milk: Adds moisture to the brownie batter and contributes to the richness of the final product.
- Large eggs: Bind the ingredients together, provide structure, and contribute to the texture of the brownies.
- Dark chocolate: Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better.
- Flaky salt: Used as a finishing touch to enhance the flavor of the brownies and provide a contrasting texture.
Frequently Asked Questions
How long does this last?
Mochi brownies can stay fresh at room temperature in a sealed container for about 3 to 4 days. However, how long they last might change depending on what ingredients you use, where you keep them, and if there are any perishable toppings.
To keep them for longer it's best to store them in a cool, dry spot, away from moisture and air.
If you need to keep them for longer, freezing them in an airtight container works too. They can last for about 1 to 2 months in the freezer. Just remember to let them thaw at room temperature before eating to keep their texture and flavor.
Can you make these in advance?
Yes, you can definitely make mochi brownies in advance. They can be prepared ahead of time and stored for later consumption.
After baking and allowing them to cool completely, you can store them in an airtight container at room temperature for a few days.
Alternatively, you can freeze them for longer-term storage. When you're ready to enjoy them, simply let them thaw at room temperature. This way, you can have delicious mochi brownies ready to enjoy whenever you like!
Where do I find glutinous rice flour?
You can find glutinous rice flour, also called sweet rice flour, in Asian grocery stores, international markets, and online. It is usually in the flour or baking section of the store. If you can't find it in your local store, you can buy it online.
Let's Get Cooking
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Print📖 Recipe
Mochi Brownies
A cross-over between the classic chocolate brownie and mochi, these mochi brownies are rich and chocolatey with a chewy texture and crunchy crust
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 Squares 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
- 90g Unsalted butter (6 tbsp)
- 4g Instant coffee powder (2 tsp)
- 130g Glutinous rice flour (1 cup)
- 150g Granulated sugar (¾ cup)
- 40g Cocoa powder (½ cup)
- 7g Baking powder (1 ½ tsp)
- ¼ tsp Salt
- 360ml Whole milk ( 1 ½ cups)
- 2 Large eggs
- 100g Dark chocolate, roughly chopped
- Flakey salt, optional
Instructions
- Preheat the oven to 350F/180C and line an 8 inch baking pan with parchment paper
- In a small saucepan heat the butter for 3 minutes, or until melted
- Continue to heat the butter for another 3-5 minutes, or until it smells fragrant and there are brown specks on the bottom of the pan
- Remove from the heat and add the coffee powder, set aside to cool for 15 minutes or until room temperature
- In a large mixing bowl combine the glutinous rice flour, cocoa powder, sugar, baking powder, and salt, and whisk until combined
- Add the milk, the cooled brown butter, and eggs, and whisk until smooth
- Pour the batter into the prepared pan and scatter over the roughly chopped chocolate
- Bake for 45 minutes, or until a toothpick inserted in the centre emerges slightly gooey
- Place on a wire rack to cool completely
- Once cooled remove from the pan and sprinkle with flakey salt
- Cut into 12 squares and enjoy!
Cindy
Amazing, thank you for sharing your recipes
Abigail
Hi Catherine! I don’t have instant coffee but I do have espresso powder for baking. Would this work instead, and if so, what would the substitute ratio be? I’m not sure if one is stronger in flavor than another. Thanks! Can’t wait to try this recipe!
Catherine Zhang
Yes that would work great, just use half
Yvonne
Hi Catherine! I’ve followed according to your recipe and the use of a 8inch square pan. But why do mine turned out thicker than what’s shown in your video 😅