Mochi Brownies

By Hetty Lui McKinnon

Published Feb. 10, 2023

Mochi Brownies
Ryan Liebe for The New York Times
Total Time
40 minutes
Rating
4(1,100)
Comments
Read comments

The tender crumb and slight chew of this brownie sets it apart from others. Mochiko, or sweet rice flour, is made from a short-grain rice also known as “sticky” or “glutinous” rice, and gives baked goods a unique bounce and lightness. It works particularly well in this brownie, giving a fudgy texture that is delicate yet intensely rich. This brownie comes together effortlessly, requiring just one bowl and five ingredients. Best of all, it’s also naturally gluten free.

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Ingredients

Yield:16 brownies
  • Nonstick cooking spray
  • ½cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces
  • 1¼cups/200 grams semisweet chocolate chips, plus more for topping
  • 1cup/200 grams granulated sugar
  • 3large eggs
  • 1cup/150 grams mochiko (sweet rice flour), such as Blue Star brand
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

212 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.

  2. Step 2

    To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.

  3. Step 3

    To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.

  4. Step 4

    Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.)

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Ratings

4 out of 5
1,100 user ratings
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Comments

Julia

A cooking time note for my half batch friends: this can be easily made in an 8x4 loaf tin at 350 for 22 minutes. I know because I am hovering over my mochi brownies eagerly waiting for them to cool. The scale is your friend here.

Needs Umami Flavor

Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting.

Meredith

Having made these twice and read through the comments, I believe some people are simply using rice flour versus Mochiko flour which are two fairly different things. I would highly recommend reaching for the Mochiko flour and seeking it out at a local grocery store, Hmart, or Amazon. If you go with regular rice flour, that will yield a rather grainy/rice-flavored brownie. These are a bit sweet, though, and I would definitely cut the sugar by 1/3-1/2.

Bert

I made exactly as directed and they turned out good! I just cooked for 30 minutes in oven and didn’t bother checking the wobble or whatever. It was fun to find a Japanese market and get mochiko, and these came together very quick and easy, not much harder to make than boxed brownies, but way better. I didn’t think they were overly sweet and I don’t think you need to add salt and vanilla and whatever. Just make it the way it’s written and enjoy it for what it is. Solid 4 stars.

Eve

Very good brownie recipe, and very simple. I like how rich and fudgy these are; very good use of mochiko! My recommendations, however, are the addition of salt and vanilla. 1/4-1/2 tsp each. This will definitely help with the flavor and break up that rich chocolaty-ness. I also would recommend adding something to break up the texture, like chocolate chips in the batter or nuts of some kind. The mochi created a very even, kinda boring texture that would benefit from a little pizzazz.

Lesley

I made these yesterday, VERY rich. I cut each Brownie in 4's and eat it as fudge bite! It is intensely chocolate and quite sweet. It is more fudgy than Brownie. The crumble is sticky, so while I don't get the descriptive "tender" it is definitely chewy. I baked for 30 minutes in an 8x8 glass dish and it could have used a good 10 minutes more. It seemed dry in the middle, with a bit of jiggle, but once completely cooled, the 4 in the middle were gooey. Mochi flour here was difficult to find.

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