Fudgy Brown Butter Mochi Brownies (Printable)
Chewy mochi-meets-brownie fusion with nutty brown butter and rich chocolate flavor.
# What You'll 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 It:
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 - Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns a deep golden brown with a nutty aroma, 4–6 minutes. Immediately pour into a large mixing bowl to cool slightly.
03 - Add the chopped chocolate to the brown butter and stir until completely melted and smooth.
04 - Whisk in the granulated sugar and brown sugar until well combined and the mixture is glossy.
05 - Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
06 - In a separate bowl, whisk together the sweet rice flour, cocoa powder, baking powder, and salt until evenly distributed.
07 - Add half of the dry ingredients to the wet mixture, stirring until just combined.
08 - Pour in the milk and heavy cream; mix until smooth.
09 - Add the remaining dry ingredients and fold gently until no streaks remain. Do not overmix.
10 - Pour the batter into the prepared pan and smooth the top with a spatula.
11 - 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.
12 - Cool completely in the pan before lifting out and slicing into 16 squares.
# Expert Advice:
01 -
- The texture is absolutely unreal like biting into a cloud that somehow also satisfies your deepest chocolate cravings
- Brown butter adds this nutty sophistication that makes people think you spent hours on something that came together in one bowl
- They stay impossibly moist for days unlike traditional brownies that turn into sad rocks
02 -
- Underbaking is your friend here, pull them out when a toothpick comes out with moist crumbs not wet batter
- These need to cool completely before cutting to achieve that perfect chewy texture
- The texture continues to develop as they sit, day two brownies are somehow even better than fresh ones
03 -
- Use a kitchen scale to measure your sweet rice flour, too much will make the brownies gummy instead of chewy
- Room temperature eggs prevent the chocolate from seizing and create a smoother batter
- Line your pan completely with parchment including up the sides for the easiest removal ever