Mochi Brownies

If you're like me, quarantine baking is one of the things keeping you sane right now and if you're looking for a recipe to try, look no further than this dense, chewy, chocolatey mochi+brownie lovechild that is popular in Hawaii.

A hefty slice will satisfy your chocolate dessert craving without being overly sweet and weighing you down.

If that's not enough to convince you, just LOOK AT THAT TEXTURE *SWOON*

Let's get started!

Credit where credit is due, this recipe is developed from a post I found on Reddit, a blog called FixFeastFlair. Go check them out!

Here is what you'll need:

Wet:

6 tablespoons of unsalted, melted butter (let this cool to room temp)

2 large eggs

1 ½ cups whole milk

1 teaspoon vanilla extract

Dry:

1 cup mochiko (a Japanese sweet rice flour)

1 cup granulated sugar

1/3 cup cocoa powder

1 ½ teaspoons baking soda

1/2 teaspoon kosher salt

Around 1 cup of semi-sweet chocolate chips

Start by lightly beating your eggs.

Then, add your butter, milk, and vanilla extract.

Whisk to combine.

In a separate bowl, sift and combine your dry ingredients (mochiko, sugar, cocoa, baking soda, and salt).

Stir to combine.

Slowly pour your wet mixture to the dry ingredients and whisk the two together to form a smooth batter.

It will be liquidy and it will have air bubbles and that is ok.

Take nonstick cooking spray or butter wrappers and grease an 8x8 brownie pan like your life depends on it.

BELIEVE ME when I say that you should grease your pan like you're John Travolta singing in a musical. It will make a difference in you ending up with phenomenal brownies or a pile of brown substance that you frustratedly dug out of a pan with a spoon. Been there done that.

Pour your batter into the pan and tap it on a counter a few times to release air bubbles.

Take your chocolate (the amount is up to you!) and sprinkle evenly over the surface of the batter.

Preheat your oven to 350F and bake your brownies for 1 hour and 15 minutes. Towards the end of the baking time, check doneness with a toothpick or the end of a knife-- if the tip comes out clean, they're ready!

If you greased as I suggested, you'll be able to then transfer your brownies to a wire rack to cool.

Slice into 9 pieces or more depending on size, serve, and enjoy!

Check the bounce! These brownies have the crispy edges any brownie connoisseur looks for with a dense, springy yet cakey interior from the mochi flour. These will surely knock any bake sale competitors out of the park.