A 30-minute bake later, and you’ll have a tray of rich, fudgy brownies made better with pockets of gooey, cheese-pull-worthy mochi within.
With the resurgence of brookies, the rise of blackout brownies bursting with molten fillings, and the TikTok virality of Creme Egg brownies, we’ve been blessed with brownie textures beyond the perennially debated fudgy versus cakey. So to keep the brownie flywheel going, allow me to introduce another brownie into the mix—tenderly chewy, subtly stretchy mochi brownies!
If you’ve never had mochi, it is a traditional Japanese dessert made with mochiko flour or glutinous rice flour, commonly formed into gummy, gelatinous dough balls filled with a sweet red bean paste. Paired with fudgy brownies, the texture of mochi sounds like an odd juxtaposition. But that is precisely why it works.
To be clear, using mochiko flour in brownies isn’t a new invention. Recipes for mochi brownies are everywhere, and even Koda Farms, a popular mochiko flour brand, has a recipeon its site for the dessert. But in many of these mochi brownies, the mochiko flour is blended directly into the bulk of the brownie batter itself, replacing some of the all-purpose flour to give the brownie as a whole a softer, gummier texture.
The type of mochi brownies that I’ve been enraptured by is of a different breed. For these brownies, pieces of mochi are studded into a classic fudgy brownie batter, retaining their chewiness, giving rise to a delightful dichotomy of texture. Imagine halfway through your bite into a soft chocolate brownie, your teeth sink into the tender putty of mochi, teasing you with a tension akin to the satisfying pull of melting mozzarella cheese, before giving way to more brownie below.
, who learned it from RoseAustin C.’s cooking channel. Emmy describes the texture of these brownies as “really fun, playful, and stretchy,” adjectives that you don’t often hear used for describing brownies, but they are definitely welcome additions. Emmy and Rose use a boxed brownie mix in their recipes, but for a bit more control over the taste, I made my own—extra rich, extra chocolatey . Like most brownie recipes, this one is no-fuss and low-lift.
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