Fudgy Brown Butter Mochi Brownies (Printable Format)
Chewy mochi brownies with nutty brown butter and deep chocolate flavor.
# What You Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon 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 teaspoon 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 Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until butter foams and turns deep golden brown with nutty aroma, 4–6 minutes. Pour into a large mixing bowl to cool slightly.
03 - Add chopped chocolate to brown butter and stir until melted and smooth.
04 - Whisk in granulated sugar and brown sugar until well combined.
05 - Add eggs one at a time, whisking well after each addition. Stir in 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.
08 - Pour in milk and heavy cream; mix until smooth.
09 - Add remaining dry ingredients and fold gently until no streaks remain.
10 - Pour batter into prepared pan and smooth top with spatula.
11 - Bake for 40–45 minutes, or until top is set and a toothpick inserted in center comes out with a few moist crumbs.
12 - Cool completely in pan before lifting out and slicing into squares.
# Expert Suggestions:
01 -
- The texture is unlike anything else, fudgy like a brownie but with this incredible chew that keeps you coming back for just one more square
- Brown butter adds this sophisticated nutty depth that makes these feel special even though they are surprisingly simple to make
02 -
- Underbaking slightly is better than overbaking with these because the mochi texture becomes unpleasantly dry if they cook too long
- The brownies continue to firm up as they cool, so that slightly jiggly center when you pull them from the oven is exactly what you want
03 -
- Weighing your ingredients especially the sweet rice flour gives you the most consistent results every time
- Chilling the brown butter slightly before adding the eggs prevents them from scrambling when they hit the warm mixture