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Chocolate Mochi Brownies

Chocolate Mochi Brownies
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Chocolate Mochi Brownies combine the fudgy richness of traditional brownies with the chewy texture of mochi, creating a unique and irresistible dessert. This gluten-free treat features a perfect balance of deep chocolate flavor and soft, sticky sweetness from sweet rice flour. Easy to prepare with simple pantry ingredients, these brownies are perfect for sharing and customizable to suit your taste.

Ingredients

Scale

Dry Ingredients

  • 1 cup sweet rice flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup chocolate chips or chunks

Instructions

  1. Step 1: Melt the Butter and Combine Chocolate

    Gently melt the butter over low heat and stir in the cocoa powder until smooth, creating the rich chocolate base for the brownies.

  2. Step 2: Whisk Eggs and Sugar

    In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture becomes light and slightly frothy, ensuring a tender crumb.

  3. Step 3: Mix Dry Ingredients

    Sift the sweet rice flour, baking powder, and salt into the cocoa-butter mixture to avoid lumps and ensure even distribution.

  4. Step 4: Combine Wet and Dry Ingredients

    Slowly fold the wet egg mixture into the dry ingredients, mixing just until combined to preserve the fudgy texture of the brownies.

  5. Step 5: Add Chocolate Chips and Pour Into Pan

    Stir in chocolate chips or chunks, then spread the batter evenly into a greased or parchment-lined 8×8 inch baking pan.

  6. Step 6: Bake to Perfection

    Bake at 325°F (163°C) for 30-35 minutes or until the edges are set but the center remains slightly soft, preserving the chewy, mochi-inspired texture.

  7. Step 7: Cool and Enjoy

    Allow the brownies to cool completely before slicing so they hold their shape and the mochi texture fully develops.

Notes

  • Don’t overmix; stir ingredients until just combined to avoid tough brownies.
  • Bake at a lower temperature (325°F/163°C) to achieve the chewy edges without drying the interior.
  • Use fresh sweet rice flour for the best sticky, chewy texture.
  • Allow brownies to cool fully for clean slicing and optimal mochi texture.
  • An 8×8 inch pan yields ideal brownie thickness for texture balance.

Nutrition

Keywords: Chocolate Mochi Brownies, gluten free brownies, chewy brownies, mochi dessert, fudgy brownies, chocolate dessert

Find it online: https://gourmetglazing.com/chocolate-mochi-brownies/