--- title: "Mochi Brownies Recipe" url: https://stacklist.com/card/61d0c08d-e3c2-4ec0-9e23-e24ee2b1f9b0 source_url: "https://cooking.nytimes.com/recipes/1023923-mochi-brownies" stack: https://stacklist.com/stack/9f7d7439-8342-4397-9e9f-0a7377c6d2c3 summary: "Mochi Brownies Recipe is a gluten-free dessert featuring mochiko (sweet rice flour) that creates a tender crumb with a slight chew and fudgy texture. The simple one-bowl recipe requires just five ingredients and takes 40 minutes to prepare, yielding 16 brownies with a 4-star rating from 1,268 users." tags: "mochi-brownies, recipe, gluten-free, baking, dessert, mochiko-flour, chocolate" key_entities: "Ryan Liebe (person), The New York Times (organization), mochiko (technology), Blue Star brand (technology), gluten-free baking (concept), sweet rice flour (concept)" classification: "tutorial" content_hash: "sha256:700aae9581b394b3551f667a9ead908454615af2845baf50b5e14d0c83549b5c" acp_version: "0.2" token_counts_approximate: 1259 visibility: public agent_accessible: true status: "final" --- # Mochi Brownies Recipe Ryan Liebe for The New York Times Media 1 of 1 Total Time 40 minutes Rating 4 (1,268) Comments Read comments The tender crumb and slight chew of this brownie sets it apart from others. Mochiko, or sweet rice flour, is made from a short-grain rice also known as “sticky” or “glutinous” rice, and gives baked goods a unique bounce and lightness. It works particularly well in this brownie, giving a fudgy texture that is delicate yet intensely rich. This brownie comes together effortlessly, requiring just one bowl and five ingredients. Best of all, it’s also naturally gluten free. Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe Log In Share this recipe Copy link Email Pinterest Facebook X WhatsApp Reddit Print this recipe Include recipe photo Print Recipe Log in or sign up to print this recipe. Advertisement Ingredients Yield: 16 brownies Nonstick cooking spray ½ cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces 1 ¼ cups/200 grams semisweet chocolate chips, plus more for topping 1 cup/200 grams granulated sugar 3 large eggs 1 cup/150 grams mochiko (sweet rice flour), such as Blue Star brand Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving 28 grams carbs; 50 milligrams cholesterol; 212 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 16 milligrams sodium; 2 grams protein; 19 grams sugar Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Preparation Step 1 Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees. Step 2 To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter. Step 3 To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips. Step 4 Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.) Private Notes Leave a Private Comment on this recipe and see it here. Ratings 4 out of 5 1,268 user ratings Your rating 1 star 2 stars 3 stars 4 stars 5 stars Submit Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Comments All Comments A cooking time note for my half batch friends: this can be easily made in an 8x4 loaf tin at 350 for 22 minutes. I know because I am hovering over my mochi brownies eagerly waiting for them to cool. The scale is your friend here. Is this helpful? 198 Having made these twice and read through the comments, I believe some people are simply using rice flour versus Mochiko flour which are two fairly different things. I would highly recommend reaching for the Mochiko flour and seeking it out at a local grocery store, Hmart, or Amazon. If you go with regular rice flour, that will yield a rather grainy/rice-flavored brownie. These are a bit sweet, though, and I would definitely cut the sugar by 1/3-1/2. Is this helpful? 195 Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting. Is this helpful? 171 !DO NOT USE RICE FLOUR! It turned oht grainy, not mochi-like at all. Is this helpful? I’m sorry but I cannot believe I wasted my good chocolate chips for this Is this helpful? These were pretty bad for me. I’ve been in love with butter mochi since I lived in Hawaii and have made it many times. It tends to be a super forgiving recipe. This just tasted like a bad brownie- a sad waste of chocolate. Maybe one comment I noticed was right about there not being enough liquid here. Is this helpful? Private comments are only visible to you. Recipe Tags Bake Birthday Brownie Dessert Easy Freezer Friendly Gluten-Free Make-Ahead One Bowl Rice Flour Semisweet Chocolate Chip Snack Valentine’s Day Log in or sign up to save this recipe.