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–+ servings
Overhead view of a sheet of mochi brownies sliced into 9 squares and resting on a plate.

Mochi Brownies

It only takes a handful of ingredients (and two types of chocolate) to make really delicious, gluten-free brownies that are rich, chewy, and delightfully fudgy.
Prep: 15 minutes
Cook: 35 minutes
Cool: 20 minutes
Total: 1 hour 10 minutes
Recipe Makes: 9 brownies

Equipment

  • 8x8 baking pan
  • neutral cooking spray
  • parchment paper
  • small saucepan
  • silicone spatula
  • medium mixing bowl
  • whisk
  • stand mixer bowl (or large mixing bowl)
  • stand mixer (or hand mixer)
  • toothpick (or knife)
  • wire cooling rack

Ingredients

  • ¾ cup mochiko flour (111 grams)
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa powder
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup 72% dark chocolate chips (or semi-sweet chocolate chips)
  • 5 tablespoons unsalted butter
  • ½ cup milk of choice

Instructions

  • Preheat oven to 350° Fahrenheit. Lightly grease baking pan with cooking spray, then line baking pan with parchment paper. Set aside.
  • Add mochiko flour, salt, and unsweetened cocoa powder to medium mixing bowl. Whisk ingredients together until blended. Set bowl aside.
  • Heat small saucepan over low heat. When pan is warm, add butter and chocolate chips. Use silicone spatula to stir butter and chocolate constantly until ingredients are fully melted. When ingredients are combined and mixture is glossy and smooth, remove saucepan from heat and set aside.
  • Crack eggs directly into large mixing bowl. Add granulated sugar, then use mixer fitted with whisk attachment to mix ingredients together. Mix on low speed 30 seconds, then increase speed to high and mix until mixture is fluffy, thick, and approximately doubled in volume.
    Overhead view of eggs and sugar in a large white mixing bowl.
  • Add flour mixture, melted chocolate, and milk of choice to mixing bowl with eggs. Mix ingredients together on medium speed 2 minutes, or until ingredients are fully incorporated and brownie batter forms. Be careful not to overmix. Use spatula to scrape down sides of bowl as needed.
    Overhead view of chocolate mochi brownie batter in a large white bowl.
  • Transfer brownie batter to prepared baking pan. Spread batter out to cover pan completely in one even layer. Place pan in oven and bake 30 minutes.
  • After 30 minutes, use toothpick or knife to check doneness of brownies. Continue baking as needed, checking doneness every 1 to 2 minutes, until toothpick or knife inserted into center of brownies comes out cleanly or with few moist crumbs.
  • When brownies are fully baked, carefully remove pan from oven. Set pan aside and let brownies cool 10 minutes. After 10 minutes, gently lift brownies out of baking pan. Transfer brownies to wire cooling rack and let brownies rest until completely cooled. Serve as desired.

Recipe Notes

  • Cook times will vary depending on a number of factors including oven type, oven age, kitchen altitude, type of baking pan, temperature of batter, etc. Check doneness often to avoid overbaking brownies.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1brownie | Calories: 272kcal | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 163mg | Potassium: 164mg | Total Carbs: 40g | Fiber: 2g | Sugar: 26g | Net Carbs: 38g | Vitamin C: 0.1mg | Calcium: 59mg
Cheap Cheap Eats recipe developed by Cheryl Malik