Fudgy Brown Butter Mochi Brownies (Print Version)

Chewy, fudgy brownies with mochi texture and nutty brown butter flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp 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 tsp vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup heavy cream

→ Chocolate

12 - 4 oz bittersweet chocolate, chopped (60–70% cacao)

# How-To Steps:

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 - Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until 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. Pour in milk and heavy cream; mix until smooth.
08 - Add the remaining dry ingredients and fold gently until no streaks remain.
09 - Pour batter into the prepared pan and smooth the top with a spatula.
10 - 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.
11 - Cool completely in the pan before lifting out and slicing into squares.

# Expert Tips:

01 -
  • The texture is absolutely outrageous somewhere between fudgy and chewy with that signature mochi bounce
  • Brown butter adds this incredible nutty depth that makes people ask what your secret is
  • They stay fresh for days getting even better as they sit
02 -
  • Underbaking slightly is better than overbaking these they continue to firm up as they cool
  • The brown butter step is not optional it is what makes these taste special
  • Let them cool completely before slicing or they will fall apart
03 -
  • Use a kitchen scale if you can mochiko measures differently than regular flour
  • The pan size matters do not use a larger pan or they will be too thin

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