Fudgy Mochi Brownies – Sweet, Chewy & Irresistible
Inspired by Verna Gao’s viral recipe, these Chocolate Mochi Brownies are chewy, fudgy, gluten-free, and deeply chocolatey with a satisfyingly bouncy bite
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Ingredients
-
1 cup mochiko (sweet rice flour)
-
1/2 cup unsweetened cocoa powder
-
1/2 tsp salt
-
1/2 cup unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs
-
1 cup milk (dairy or non-dairy)
-
1 tsp vanilla extract
-
1/2 cup chocolate chips (optional)
-
(Optional: 1/2 tsp espresso powder)
Instructions
-
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
-
Melt butter. Whisk in sugar, eggs, milk, and vanilla.
-
In another bowl, whisk mochiko, cocoa, salt, and espresso powder (if using).
-
Pour wet into dry and mix until smooth. Fold in chocolate chips.
-
Pour into pan and tap to release bubbles.
-
Bake for 40–45 minutes until top is set and center jiggles slightly.
-
Cool completely before slicing with a greased or damp knife.
Notes
-
Store at room temp up to 2 days or refrigerate up to 5.
-
Best served warm or at room temperature for ideal chewiness.
-
Do not substitute regular rice flour — use sweet/glutinous rice flour only.