Fudgy Brown Butter Mochi Brownies (Printable)

Chewy, fudgy brownies featuring nutty brown butter and deep chocolate flavor with a unique mochi texture.

# 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)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on two opposite sides for easy removal.
02 - Melt butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until butter foams and develops a deep golden brown color with nutty aroma, approximately 4–6 minutes. Transfer immediately to a large mixing bowl to cool slightly.
03 - Add chopped chocolate to the warm brown butter, stirring constantly until completely melted and smooth.
04 - Whisk granulated sugar and brown sugar into the chocolate-butter mixture until thoroughly incorporated.
05 - Incorporate eggs one at a time, whisking vigorously after each addition. Mix in vanilla extract.
06 - In a separate bowl, whisk together sweet rice flour, cocoa powder, baking powder, and salt until well blended.
07 - Add half of the dry ingredients to the wet mixture, stirring until just combined.
08 - Pour in milk and heavy cream, mixing until smooth and fully incorporated.
09 - Gently fold in remaining dry ingredients until no flour streaks remain, being careful not to overmix.
10 - Pour batter into the prepared pan, using a spatula to smooth the surface evenly.
11 - Bake for 40–45 minutes until the top is set and a toothpick inserted into the center emerges with a few moist crumbs.
12 - Allow to cool completely in the pan. Lift out using parchment paper overhang and cut into squares.

# Expert Tips:

01 -
  • The texture is absolutely otherworldly, somewhere between a dense brownie and chewy mochi
  • Brown butter adds this incredible nutty depth that makes people ask whats your secret
  • They are naturally gluten-free but nobody would ever guess it
02 -
  • Overbaking is the enemy here. Check at 40 minutes and remove when they still seem slightly underbaked.
  • The brownies continue to firm up as they cool so that toothpick with moist crumbs is your target.
  • Sweet rice flour is non-negotiable. Regular flour or other substitutes will not give you the right texture.
03 -
  • Use a kitchen scale to measure your sweet rice flour. Getting this right is crucial for the texture.
  • Room temperature eggs prevent the melted chocolate from seizing when you add them.
  • Let the brown butter cool for about 5 minutes before adding the chocolate so it does not get too hot.

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