Recipe courtesy of Melissa Gaman for Food Network Kitchen

Mochi Brownies

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  • Level: Easy
  • Total: 1 hr 20 min (plus cooling)
  • Active: 20 min
  • Yield: about 12 mochi brownies
These dark and fudgy brownies have a chewy secret! We used sweet rice flour instead of all-purpose flour to give these black cocoa-infused squares the lovely soft chew of mochi. The long cook time is not a typo. The batter is very loose and it takes longer than a classic brownie to fully set.



  1. Preheat the oven to 350˚ F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on 2 sides; coat with cooking spray.
  2. Whisk the granulated sugar, glutinous rice flour, cocoa powder, salt and baking powder in a medium bowl until well combined without lumps. Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Add the milk, eggs and vanilla to the saucepan and whisk until smooth. Add the dry ingredients and whisk until blended.
  3. Pour the batter into the baking dish. Bake until the edges of the brownies are firm, the center is soft but not jiggly and a toothpick inserted into the center comes out clean or with a few crumbs, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool completely in the pan. Lift the brownies out of the pan using the parchment and dust with confectioners’ sugar. Cut into pieces.