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, 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.
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.
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.
Did you make this recipe?
If you made this dish, I would love to see!
Brown Butter Mochi Brownies
- Preheat the oven to 350 degrees F.
- Grease a 8x8 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.