Fudgy Brown Butter Mochi Brownies (Print Version)

Ultra-fudgy brownies featuring chewy mochi texture, nutty brown butter, and rich chocolate flavor for a unique Japanese-American dessert fusion.

# What You 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 Make:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns a deep golden brown with nutty aroma, 4-6 minutes. Immediately pour into a large mixing bowl to cool slightly.
03 - Add chopped chocolate to the brown butter and stir until melted and smooth.
04 - Whisk in the granulated sugar and brown sugar until well combined.
05 - Add eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
06 - In a separate bowl, whisk together sweet rice flour, cocoa powder, baking powder, and salt.
07 - Add half of the dry ingredients to the wet mixture, stirring until just combined. Pour in milk and heavy cream; mix until smooth. Add the remaining dry ingredients and fold gently until no streaks remain.
08 - Pour batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out and slicing into squares.

# Expert Tips:

01 -
  • The texture is genuinely otherworldly, like if a fudgy brownie and fresh mochi had a delicious baby
  • Brown butter adds this incredible nutty depth that makes people ask whats your secret
  • Gluten-free without ever feeling like a compromise or dietary substitution
02 -
  • These need to cool completely before slicing, otherwise theyll be too soft to cut neatly
  • The toothpick test is tricky here because of the fudgy center, err on the side of underbaking
  • Sweet rice flour can clump, so whisk your dry ingredients thoroughly before combining
03 -
  • Room temperature eggs incorporate better and prevent the chocolate from seizing up
  • Chop your chocolate into uniform pieces so they melt evenly and quickly
  • Let the brown butter cool for about 5 minutes before adding chocolate, otherwise it might separate

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