Mochi Brownies

Brown butter chocolate mochi brownies

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A cross-over between the classic chocolate brownie and mochi, these mochi brownies are rich and chocolatey with a chewy texture and crunchy crust


  • 90g Unsalted butter (6 tbsp)
  • 4g Instant coffee powder (2 tsp)
  • 130g Glutinous rice flour (1 cup)
  • 150g Granulated sugar (3/4 cup)
  • 40g Cocoa powder (1/2 cup)
  • 7g Baking powder (1 1/2 tsp)
  • 1/4 tsp Salt
  • 360ml Whole milk ( 1 1/2 cups)
  • 2 Large eggs
  • 100g Dark chocolate, roughly chopped
  • Flakey salt, optional


  1. Preheat the oven to 350F/180C and line an 8 inch baking pan with parchment paper
  2. In a small saucepan heat the butter for 3 minutes, or until melted
  3. 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
  4. Remove from the heat and add the coffee powder, set aside to cool for 15 minutes or until room temperature
  5. In a large mixing bowl combine the glutinous rice flour, cocoa powder, sugar, baking powder, and salt, and whisk until combined
  6. Add the milk, the cooled brown butter, and eggs, and whisk until smooth
  7. Pour the batter into the prepared pan and scatter over the roughly chopped chocolate
  8. Bake for 45 minutes, or until a toothpick inserted in the centre emerges slightly gooey
  9. Place on a wire rack to cool completely
  10. Once cooled remove from the pan and sprinkle with flakey salt
  11. Cut into 12 squares and enjoy!
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