Mochi Brownies

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.

These are pretty delicious! Super quick and easy, especially for GF brownie. I wish they were a little more mochi-y. I used 72% chocolate and ~160g of sugar which was the right about of sweetness for us. Added salt and a little vanilla too. They were fine in a 9" square pan, just took closer to 25 minutes.

Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting.

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.

Can we agree that not everyone has a microwave and provide alternative options instead of zapping to melt?

Tasted like rice and not as delicious as mochi donuts. Wouldn't make again

I was so excited to make these! But I was disappointed. I weighed my ingredients and followed the directions precisely, but my batter was so thick that it wasn’t pourable and the brownies are just… meh. They’re too sweet for my taste, and there’s none of the chewiness I was looking for. Flaky salt on top helps a little, but overall I’m sad about how these came out.

Use a double-boiler to melt the chocolate. Google can help you with pictures of what looks like. I just put the chocolate in a glass bowl, on top of a saucepan that has simmering water, and voila. I have a microwave, but the smell of burned microwaved chocolate is just nauseating. Good luck!

Use any other way of melting butter, the technique isn't too hard.

I struggled with the cue to take out when dry but with a wobble in the middle, coupled with someone’s note about taking out at 22 min. Top and wobble met the done description at 22 min so I took them out. Horribly underbaked and still with the grainy texture of the batter. If we ever try these again, would bake for the full 30 min and cut sugar in half—I usually roll my eyes when people make comments like that, but now I fully understand your teeth hurting bc it’s too sweet

Made these today following the recipe, including the Blue Star mochi flour. I love mochi donuts, but these brownies were terrible. The rice flour resulted in a grittiness that we didnt care for. Everyone in the house ate a small one, and the rest of the pan went into the trash. A waste of fancy chocolate, sadly.

I veganized these using vegan butter and bananas instead of eggs (per a website that suggested using 65g of banana puree per egg). I melted the butter and chocolate together in a saucepan over medium heat instead of using the microwave. These turned out fudgy and delicious with a prominent but not overpowering banana flavor. Will definitely use this (adapted) recipe again as it checks all the boxes for vegan and gluten-free baking. I cut the sugar by 1/3, next time I will probably reduce to 1/2.

These got better the next day. Initially they were very grainy. Flavor was excellent. I cut back on the sugar and on the butter because others said they were too sweet and greasy. I used really good chocolate and I think that helped.

Like many others, my batch turned out dry and gritty. No chewiness that you probably expected from something with “mochi” in the name. I baked it exactly 30 min as written, but maybe that was my mistake and I should’ve baked 20-25 and checked every minute for doneness. Although I’m not sure that would’ve helped all that much. I’d love to try again, adjust the baking time and maybe swap out some butter for oil, but I don’t want to waste more ingredients and be disappointed again.

I made these today and was pleasantly surprised! I'd never used sweet rice flour before, so I was skeptical about the consistency. Would it satisfy like a traditional brownie? The answer is a resounding, yes! These brownies had depth of chocolaty flavor, sweetness and a really good, satisfying texture. Not cake and not chewy, but somewhere in between. I prepared them according to the recipe, except for the addition of 1 t. of Madagascar bourbon vanilla. I recommend this recipe highly.