Mochi Brownies (Gluten-Free)

Mochi Brownies (Gluten-Free)

These chocolatey fudge butter mochi brownies will instantly satisfy your chocolate cravings. These mochi brownies are chocolatey, buttery and has the perfect amount of chewiness. BONUS: They are gluten free.

Course Dessert

Cuisine Asian Fusion

Prep Time 10

Cook Time 50

Total Time 1

Servings brownies

Calories 453kcal

Author Takes Two Eggs

Ingredients

230 g (1 1/2 cup) Mochiko Rice Flour
23 g (1/4 cup) cocoa powder
6 g (1/2 tablespoon) baking powder
1 g (1/4 teaspoon) kosher salt
142 g (3/4 cup) dark, semi-sweet or milk chocolate chips
85 g (6 tablespoon) unsalted butter room temperature
2 large eggs room temperature
300 g (1 1/2 cup) granulated sugar
5 g (1 teaspoon) vanilla extract
60 g (1/4 cup) coffee room temperature
117 g (1/2 cup) whole milk room temperature
200 g (3/4 cup + 1 tablespoon) Coconut milk full fat

Instructions

Prepare the oven and the pan. Preheat the oven to 350°F. Line a square 8 by 8-inch baking pan with parchment paper. Generously butter the parchment paper.
Whisk the dry ingredients. In a large mixing bowl, whisk together sweet rice flour, cocoa powder, baking powder and kosher salt.
Melt the butter and chocolate chips. Using a double boiler, melt the chocolate in a heat proof bowl over a pot of boiling water until smooth. Stir often to prevent burning. Alternatively, microwave the butter and chocolate chips in a microwave safe bowl in 30 second increments and stir in between each increment to ensure even melting. Set aside to cool.
Whisk the remaining wet ingredients. In a third mixing bowl, whisk together the eggs, sugar, vanilla, room temperature coffee, milk, and coconut milk until thoroughly mixed and the sugar has dissolved.
Combine the mixtures. Pour the wet ingredient mixture into the dry ingredients and whisk until smooth. Then pour in the chocolate butter mixture and mix until combined.
Bake and cool. Pour the mixture into the prepared baking pan. Bake at 350°F in the center of the oven for 50-55 minutes or until a toothpick inserted comes out clean. Cool the mochi brownies on a wire rack in the pan before unmolding.

Notes

Use a scale! For the best results, use a scale to measure out the ingredients instead of relying on your measuring cups and spoons. This allows for more accuracy.

Use Koda Farms Mochiko. This is by far the best quality glutinous rice flour out there on the market. For the best chewy texture, go with Mochiko.
Prepare your pan with parchment paper and butter. This mochi brownie will come out pretty sticky and having a lined and greased cake pan will help you remove the brownie easily.
For that shiny crinkle top, whisk the sugar with the wet ingredients. Dissolving the sugar in the wet ingredients dissolves the sugar and that is key for the crinkle top.
Don't be alarmed if the brownies puff up during baking. This is due to the baking powder in the recipe. The brownies will settle and fall once you pull it out of the oven.
Storage Instructions: You can keep these butter mochi brownies in an airtight container at room temperature for up to 4 days.

Nutrition