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Home » Recipes » Mochi

May 4, 2022(updated Dec 15, 2022)

Fudgy Brown Butter Mochi Brownies

4.68 from 43 votes

6 Comments

by Becca Du

Jump to Recipe Print Recipe
cut brownies

For a very long time, I never understood why people loved making brownies. I always thought they were too mushy and not as good as cookies. However in recent weeks I have come to appreciate them. I love how easy they are to make, and how it is literally a chocolate square of happiness. I really wanted to put my own unique spin on brownies, so I made them with brown butter and sweet rice flour. The brown butter is inspired by my brown butter matcha cookies recipe. Sweet rice flour is one of my favorite baking ingredients to use because of the chewiness they add to baked goods. The end result is this brown butter mochi brownies recipe. I adapted this recipe from Tasty’s brownie recipe.

ingredients

Ingredients, Substitutions & Adjustments

  • Unsalted butter – I used unsalted butter for this recipe. I almost always use unsalted butter because it helps me control the amount of salt I use in my recipes.
  • Dark chocolate – You can use any kind of dark chocolate you want. I just used the first chocolate I could find at the store.
  • Cocoa powder – Any kind of cocoa powder should work. If you want a richer, darker chocolate flavor, I would recommend using dutch processed cocoa powder.
  • Brown sugar – Light or dark brown sugar should work for this recipe. The only difference between the two is that dark has more molasses in it. I prefer to use dark brown sugar because it has more flavor.
  • Granulated sugar – Adds sweetness to the recipe.
  • Vanilla extract– Adds flavor to the brownies. I use regular vanilla extract, but I would recommend vanilla paste or 1 vanilla bean if you can find it. Both of those have more flavor.
  • Eggs – Adds richness to the brownies.
  • Regular salt & flaky sea salt (optional) – Salt helps balance out the sweetness of the brownies. Flaky sea salt is optional. It is sprinkled over the top of the brownies to provide texture and more saltiness.
  • Sweet rice flour – I use Mochiko brand sweet rice flour for my recipes, but any kind of sweet rice flour should work. Note that sweet rice flour and glutinous rice flour are the same thing.
after baking

Making my brown butter mochi brownies

First prepare your baking pan. Grease a 8×8 baking pan with butter and line with parchment paper. The butter helps the parchment paper to stick to the pan. Next make your brown butter. Heat your butter over high heat until it melts. Lower the heat to low and cook until small brown bits start to appear. Set aside. Add dark chocolate to a small bowl. Pour the brown butter over the chocolate and cocoa powder. Mix until the chocolate melts. Set aside to cool for 2 minutes.

While the chocolate is cooling, add brown sugar, granulated sugar, vanilla extract, salt, and eggs to a large bowl. Use a hand mixer or stand mixer to beat the batter until thick and creamy (~5 minutes). Stream in the chocolate ganache and beat until well mixed. Lastly, sift in the sweet rice flour and cocoa powder. Use a spatula to mix until a dark brown batter forms. Spoon into the prepared baking pan. Use the spatula to smooth it out. Bake for 20 minutes. After 20 minutes, take out the brownies and smack it on the counter. This will remove any air bubbles in the brownies, creating a more fudgy texture. Sprinkle flaky sea salt over the top and bake for another 10 minutes. Let cool for 10 minutes before serving.

mochi brownies

Tips on how to make the perfect mochi brownies

Use a light colored pan to brown butter

It is a lot easier to brown butter using a light colored pan because it helps you see the color of the butter as it cooks. You are less likely to burn the butter.

Beat sugar and eggs until thick and creamy

Beating the eggs and sugar incorporates air into the brownies, creating a lift in the final product. This helps provide lift without any type of leavening agents like baking soda or baking powder.

Smack the brownies on the counter

This helps get rid of air bubbles in the brownies and creates a more fudgy texture.

Variations on this mochi brownie recipe

This brownie recipe is versatile. You can add a little tahini to it to make tahini mochi brownies or add a little peppermint to make peppermint mochi brownies.

mochi brownie

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mochi brownies
mochi brownies

Brown Butter Mochi Brownies

Becca Du
These fudgy, gluten-free brownies are made with chocolate, cocoa powder and sweet rice flour.
4.68 from 43 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Asian
Servings 9 brownies
Calories 384 kcal

Equipment

  • 8 inch square cake pan

Ingredients
 
 

  • ½ cup unsalted butter
  • 4 oz dark chocolate
  • 2 tbsp cocoa powder
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup sweet rice flour
  • ¼ tsp flaky salt optional

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
  • Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
  • Add dark chocolate to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
  • In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (~5 minutes).
  • While mixing, stream in your chocolate ganache from step 4. Mix until well combined.
  • Lastly, sift your sweet rice flour and cocoa powder into the bowl. Use a spatula to combine.
  • Spoon batter into your prepared baking pan. Smooth it out with your spatula.
  • Bake for 20 minutes.
  • Take out the brownies and smack them on the counter to get rid of some the air bubbles. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes.
  • Let cool for 10 minutes before serving.

Nutrition

Serving: 1brownieCalories: 384kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 82mgSodium: 156mgPotassium: 168mgFiber: 3gSugar: 35gVitamin A: 394IUCalcium: 30mgIron: 2mg
Keyword mochi brownie recipe, mochi brownies
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Comments

  1. Gina Ledor says

    July 07, 2020 at 10:32 pm

    4 stars
    yum! nice flaky layer on top, but wasn’t as mochi-y as i’m used to in things like mochi muffins and mochi bread
    also a little grainy?
    otherwise fudgy and satisfying

    Reply
    • Becca says

      July 08, 2020 at 8:53 am

      Thank you for trying the recipe!

      Reply
  2. Melanie says

    May 13, 2021 at 11:52 am

    5 stars
    seriously the fudgiest and tastiest brownies I’ve ever had 🤤 I added a layer of chocolate mochi in between and it made it 10x better!!

    Reply
    • Becca says

      May 13, 2021 at 11:54 am

      Thank you so much Melanie! I really have to try adding a layer of mochi next I make these!

      Reply
  3. Bianca says

    February 04, 2023 at 6:14 pm

    5 stars
    I am trying to reduce my gluten due to diet reasons and this recipe was a great one. I thought the Mochiko sweet rice flour I used was going to make the brownies more chewy and bouncy like mochi but the texture was like a regular brownie. I brought some brownies over to my cousins and they enjoyed it too! Would make again 🙂

    Thanks for sharing this recipe!

    Reply
    • Becca Du says

      February 06, 2023 at 12:40 pm

      Hi Bianca! I’m so excited you and your cousins enjoyed the brownies!

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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