Umami Recipes
Umami Recipes

Mochi Brownies

16 servings


40 minutes

total time


Nonstick cooking spray

1/2 cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces

1 1/4 cups/200 grams semisweet chocolate chips, plus more for topping

1 cup/200 grams granulated sugar

3 large eggs

1 cup/150 grams mochiko (sweet rice flour), such as Blue Star brand


Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.

To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.

To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.

Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.)


Serving Size




Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat

4 g

Trans Fat

0 g




16 mg

Total Carbohydrate

28 g

Dietary Fiber

1 g

Total Sugars

19 g


2 g

16 servings


40 minutes

total time
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