Fudgy Brown Butter Mochi Brownies (Printable version)
Chewy, fudgy chocolate squares with nutty brown butter and mochi-like texture from sweet rice flour.
# Ingredient list:
→ 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)
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns a deep golden brown with nutty aroma, 4–6 minutes. Immediately pour into a large mixing bowl to cool slightly.
03 - Add chopped chocolate to the brown butter and stir until melted and smooth.
04 - Whisk in the granulated sugar and brown sugar until well combined.
05 - Add eggs, one at a time, whisking well after each addition. Stir in the 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 the remaining dry ingredients and fold gently until no streaks remain.
10 - Pour batter into the prepared pan and smooth the top with a spatula.
11 - Bake for 40–45 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
12 - Cool completely in the pan before lifting out and slicing into squares.
# Expert Tips:
01 -
- The brown butter creates this incredible nutty depth that makes people ask what your secret ingredient is
- That signature mochi chewiness combined with fudgy chocolate creates a texture unlike anything else
- They stay perfectly moist for days, not that they ever last that long in my house
02 -
- Don't skip the parchment paper overhangs. Trying to remove these without them ends in tears, trust me on this one.
- Overbaking is the enemy of that fudgy texture. Start checking at 35 minutes and pull them out when moist crumbs still cling to a toothpick.
03 -
- Room temperature eggs incorporate much more smoothly into the batter, preventing any graininess
- If you only have salted butter, skip the added kosher salt in the dry ingredients