Fudgy Brown Butter Mochi Brownies (Printable)
Chewy, fudgy brownies blending Japanese mochi texture with rich chocolate and brown butter for a unique fusion dessert.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp kosher salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 3 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup heavy cream
→ Chocolate
12 - 4 oz bittersweet chocolate, chopped (60-70% cacao)
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Melt butter in small saucepan over medium heat. Continue cooking, swirling occasionally, until butter foams and turns deep golden brown with nutty aroma, 4-6 minutes. Pour into large mixing bowl to cool slightly.
03 - Add chopped chocolate to brown butter, stirring until melted and smooth.
04 - Whisk in granulated sugar and brown sugar until well combined.
05 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
06 - In separate bowl, whisk together sweet rice flour, cocoa powder, baking powder, and salt.
07 - Add half of dry ingredients to wet mixture, stirring until just combined. Pour in milk and heavy cream, mixing until smooth. Add remaining dry ingredients and fold gently until no streaks remain.
08 - Pour batter into prepared pan, smoothing top with spatula. Bake for 40-45 minutes until top is set and toothpick inserted in center comes out with a few moist crumbs.
09 - Cool completely in pan before lifting out and slicing into squares.
# Expert Tips:
01 -
- The texture is absolutely addictive, somewhere between fudgy brownie and chewy mochi, with that satisfying bounce that keeps you reaching for just one more square
- Brown butter adds this incredible depth of flavor that makes these taste like they came from a fancy bakery, but they are surprisingly simple to pull off
02 -
- Sweet rice flour is not the same as regular rice flour. Mochiko or glutinous rice flour is what creates that signature chewy texture.
- Do not overbake these. They continue cooking as they cool, and pulling them out a little early keeps them fudgy rather than cakey.
03 -
- Chop your chocolate into varying sizes, from tiny shards to bigger chunks. This gives you pockets of melted chocolate throughout rather than an even distribution.
- Let the brown butter cool for about 5 minutes before adding the chocolate. If it is too hot, the chocolate can seize or separate.