Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Mochi Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 63 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Japanese-American influence)
  • Diet: Gluten Free

Description

These Dark Chocolate Mochi Brownies combine the chewy, tender texture of mochi with the rich, decadent flavor of dark chocolate brownies. Made with glutinous rice flour, cocoa powder, and dark chocolate chunks, this recipe creates a unique dessert that’s fudgy, slightly sticky, and deeply chocolatey. Perfect for those looking for a gluten-free twist on classic brownies, they are easy to prepare and bake in just under an hour.

Ingredients

Units Scale

Wet Ingredients

  • 2 eggs
  • 1 1/2 cups whole milk (368 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 cup white sugar (201 grams)

Dry Ingredients

  • 1 1/2 cups sweet glutinous rice flour (240 grams)
  • 1/2 cup cocoa powder (50 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp granulated instant espresso powder (2 grams)
  • 1/2 tsp salt (3 grams)

Add-ins

  • 1/2 cup dark chocolate chips or chunks (80 grams)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Grease an 8-inch by 8-inch baking dish thoroughly with a neutral oil or butter to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, whole milk, sugar, and vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: To the wet mixture, sift or add the sweet glutinous rice flour, cocoa powder, baking powder, instant espresso powder, and salt. Stir gently with a spatula or spoon until the batter is smooth and lump-free.
  4. Fold in Chocolate: Add in the dark chocolate chips or chunks and stir gently to distribute them evenly throughout the batter.
  5. Bake the Brownies: Pour the batter into the greased baking dish and smooth the top. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean and the center is no longer jiggly.
  6. Cool and Serve: Remove the baking dish from the oven and allow the brownies to cool for about 5 minutes. Cut into 9 squares and serve warm for best taste and texture.

Notes

  • For a stronger coffee flavor, increase the instant espresso powder slightly.
  • If you prefer sweeter brownies, you may increase the sugar by 10-20 grams.
  • Store leftover brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat briefly in the microwave for a soft, chewy texture before serving.
  • These brownies are naturally gluten-free due to the use of glutinous rice flour but are not suitable for a vegan diet because they contain eggs and milk.

Nutrition

  • Serving Size: 1 square (approximately 1/9th of the recipe)
  • Calories: 240
  • Sugar: 22 grams
  • Sodium: 130 mg
  • Fat: 9 grams
  • Saturated Fat: 5 grams
  • Unsaturated Fat: 3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 35 grams
  • Fiber: 3 grams
  • Protein: 4 grams
  • Cholesterol: 55 mg

Find it online: https://jessicasrecipes.com/dark-chocolate-mochi-brownies-recipe/