Description
My chocolate mochi brownies are ultra-fudgy and chewy with a mochi-like bounce, a rich chocolate flavor, and a creamy, melt-in-your-mouth finish thanks to the heavy cream.
Ingredients
Units
Scale
- 2 cups glutinous rice flour
- 2 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 3 tsp baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup heavy cream
- 1 1/3 cup butter, melted
- 1 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1 cup chocolate chips
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish (or line with parchment).
- In a large bowl, whisk together the glutinous rice flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, combine the water, heavy cream, melted butter, and vanilla extract.
- Pour the wet ingredients, as well as the chocolate chips, into the dry ingredients and mix until smooth and well combined.
- Pour the batter into the prepared pan and smooth out the top. Bake for about 50 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean (a little moisture is okay — it’ll firm up as it cools).
- Let cool completely before using a fine mesh sieve or sifter to sprinkle on powdered sugar before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes