The Ultimate Mochi Brownies: rich, chocolatey, fudgy, and chewy! These Mochi Brownies are the perfect blend of Japanese mochi and American brownies. Ready in 40 minutes. Naturally gluten-free and dairy-free.
Preheat oven to 350F. Line an 8-inch baking pan with parchment paper leaving an overhang for easy removal.
Prepare the batter. In a medium bowl, sift together the glutinous rice flour and cocoa powder. Add in the sugar, baking powder, chocolate chips, and salt. Set aside. In a separate bowl, beat the eggs with an electric mixer on medium speed for 30 seconds. Add in the milk, vegetable oil, and vanilla extract. Beat for another 30 seconds. The mixture should be foamy. Pour the wet ingredients into the dry ingredients and mix until the batter is completely smooth.
Bake. Pour the batter into your prepared baking pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean and the brownies are completely set (no jiggle). Remove from the oven and allow to cool down to room temperature before slicing. Enjoy!
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