Chewy Mochi Brownies

$To make delicious mochi brownies, gather these ingredients: - 1 cup glutinous rice flour (mochi flour) - 1 cup granulated sugar - 1/2 cup cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup milk (or your preferred dairy-free alternative) - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - Powdered sugar for dusting (optional) You can easily swap some ingredients for dairy-free options. Use almond milk or oat milk instead of regular milk. For those who need gluten-free choices, look for gluten-free mochi flour. You can also use coconut oil in place of vegetable oil for added flavor. If you prefer a vegan option, substitute eggs with flaxseed meal mixed with water. - Mochi flour creates the chewy texture. It helps the brownies stretch and adds a unique flavor. - Cocoa powder gives the brownies a rich chocolate taste. It’s essential for that classic brownie flavor. - Sugar adds sweetness and helps with browning during baking. - Baking powder helps the brownies rise slightly, ensuring they don’t become too dense. - Salt enhances flavor. It balances the sweetness and makes the chocolate pop. - Milk adds moisture and richness. It keeps the brownies soft and tender. - Vegetable oil keeps the brownies moist and adds a smooth texture. - Eggs bind the ingredients together and help the brownies rise. - Vanilla extract brings warmth and depth to the flavor. - Chocolate chips add gooey chocolate bursts in every bite. They make the brownies even more delightful. - Powdered sugar is optional but adds a nice touch for presentation. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Next, take an 8-inch square baking pan. Lightly grease it to help the brownies come out. Line the pan with parchment paper, letting some paper hang over the sides. This will help you lift the brownies out easily later. In a large bowl, mix the dry ingredients. Add 1 cup of glutinous rice flour, 1 cup of granulated sugar, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these together until there are no lumps. In another bowl, whisk the wet ingredients. Combine 1/2 cup of milk, 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly pour the wet ingredients into the dry mix. Stir gently until just combined. It's okay if small lumps remain. Now fold in 1/2 cup of semi-sweet chocolate chips for a rich, chocolaty flavor. Pour the batter into your prepared pan. Use a spatula to spread it evenly. Place the pan in the oven and bake for 30-35 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. This shows they are chewy and not overbaked. Once done, let the brownies cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack. To get that perfect chewy texture in your mochi brownies, use glutinous rice flour. This flour gives them their unique chewiness. Make sure you don’t over-mix the batter. A few lumps are okay. Bake at 350°F for 30 to 35 minutes. Check with a toothpick; it should come out with moist crumbs. This tells you they are done. One common mistake is using regular rice flour instead of glutinous rice flour. This will not give you that chewy bite. Another mistake is over-mixing the batter. Mix just until combined. Lastly, don’t skip the cooling time after baking. Cutting them too soon can ruin their texture. You can enhance the flavor of your mochi brownies in simple ways. Add a teaspoon of espresso powder for a richer taste. A sprinkle of sea salt on top can elevate the sweetness. You can even swap in flavored extracts like almond or peppermint for fun twists. Pro Tips Use Fresh Ingredients: Always use fresh eggs and high-quality cocoa powder to enhance the flavor of the brownies. Don't Overmix: Mix the wet and dry ingredients until just combined to ensure a chewy texture; overmixing can lead to dense brownies. Cool Completely: Let the brownies cool completely before cutting to achieve clean, neat squares and prevent them from falling apart. Experiment with Add-ins: Feel free to add nuts, dried fruit, or different types of chocolate chips to personalize your brownies. {{image_4}} You can make your mochi brownies even better by adding nuts. Walnuts or pecans add a nice crunch. You can also try mixing in shredded coconut for a tropical feel. If you love chocolate, throw in some extra chocolate chips or even white chocolate chunks. These little changes make each bite exciting and unique. Want to switch up the taste? Try using matcha powder for a fun green twist. Mix in one tablespoon of matcha with the dry ingredients. For a fruity flavor, add strawberry puree to the wet mix. You can also use peanut butter for a rich, nutty taste. Just swirl in a few tablespoons before baking for a delightful surprise. If you need gluten-free brownies, you’re in luck! The main ingredient, glutinous rice flour, is already gluten-free. Just make sure the other ingredients, like baking powder and chocolate chips, are also gluten-free. This means everyone can enjoy these yummy treats without worry. Feel free to share them with friends and family who are gluten-sensitive! To keep your mochi brownies fresh, store them in an air-tight container. This helps maintain their chewy texture. Avoid stacking brownies on top of each other to prevent sticking. If you want to keep them longer, wrap them in plastic wrap before placing them in the container. For added flavor, place a slice of bread in the container. The bread keeps the brownies moist. Mochi brownies stay fresh at room temperature for about three days. If you refrigerate them, they can last up to a week. However, the cold can harden the brownies. For the best taste, enjoy them at room temperature. Always check for any signs of spoilage, like dryness or off smells. You can freeze mochi brownies for up to three months. Wrap each brownie in plastic wrap, then place them in a freezer bag. To thaw, simply take them out and leave them at room temperature for a few hours. For a quick fix, you can microwave them for 10-15 seconds. This helps restore some of their chewy goodness. Enjoy your treats anytime! Yes, you can make mochi brownies in advance. Once baked, let them cool completely. Then, store them in an airtight container. They will stay fresh for about three days at room temperature. You can also refrigerate them for up to a week. Just remember to bring them back to room temperature before serving. You can find pre-made mochi brownies at some specialty bakeries or Asian markets. Look for stores that focus on Asian desserts or fusion treats. Many online shops also sell them. You can even find recipes online to try making them yourself at home. Mochi brownies are chewy and soft, thanks to glutinous rice flour. Regular brownies are denser and fudgier, made with all-purpose flour. The texture of mochi brownies is unique, offering a delightful chew. They also have a slightly different taste, adding a fun twist to a classic treat. You can try using other types of flour, but they will change the texture. All-purpose flour will give you a more traditional brownie. Almond flour or coconut flour can work too, but you may need to adjust the liquid. Stick with glutinous rice flour for that classic mochi chew. Mochi brownies are unique and tasty. You now understand the key ingredients and their purpose. Following the steps ensures a rich, chewy texture. Remember to avoid common mistakes for the best outcome. You can also try different flavors or mix-ins to make them your own. Store them properly to keep them fresh for longer. With these tips, you're all set to bake perfect mochi brownies. Enjoy every bite!$

Deliciously chewy brownies made with glutinous rice flour for a unique texture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine Asian Fusion

Servings 16

Calories 150 kcal

Ingredients

1 cup glutinous rice flour (mochi flour)
1 cup granulated sugar
0.5 cup cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup milk (or your preferred dairy-free alternative)
0.25 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
0.5 cup semi-sweet chocolate chips
cup powdered sugar for dusting (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper, allowing some paper to hang over the sides for easy lifting later.
In a large mixing bowl, combine the glutinous rice flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk these dry ingredients together until they are thoroughly mixed and no clumps remain.
In a separate bowl, combine the wet ingredients: whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
Slowly pour the wet mixture into the bowl containing the dry ingredients. Stir gently, just until combined. It’s important to avoid over-mixing; it’s okay if there are a few small lumps remaining in the batter.
Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter for delightful chocolaty bites in every piece.
Transfer the batter into the prepared baking pan, using a spatula to spread it out evenly and smooth the top.
Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, indicating the brownies are perfectly chewy.
Once baked, take the brownies out of the oven and let them cool in the pan for about 10 minutes. Afterward, use the parchment overhang to lift the brownies out before transferring them to a wire rack to cool completely.
When the brownies have cooled, feel free to dust them lightly with powdered sugar for a sweet finish. Cut them into squares and serve.

Notes

Serve with fresh berries or mint for garnish. Pair with vanilla ice cream for an indulgent treat.

Keyword brownies, chocolate, dessert, mochi