Fudgy Brown Butter Mochi Brownies (Printable)

Chewy, fudgy gluten-free chocolate squares with nutty brown butter and mochi texture.

# What You 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)

# Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns a deep golden brown with a nutty aroma, 4–6 minutes. Immediately pour into a large mixing bowl to cool slightly.
03 - Add the chopped chocolate to the brown butter and stir until melted and smooth.
04 - Whisk in the granulated sugar and brown sugar until well combined.
05 - Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
06 - In a separate bowl, whisk together the sweet rice flour, cocoa powder, baking powder, and salt.
07 - Add half of the dry ingredients to the wet mixture, stirring until just combined. Pour in the milk and heavy cream; mix until smooth. Add the remaining dry ingredients and fold gently until no streaks remain.
08 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • The texture is absolutely otherworldly, somewhere between fudgy brownie and chewy mochi, creating this stretchy, satisfying bite that keeps you coming back for just one more square
  • Brown butter adds this incredible depth of flavor, like someone whispered secrets about caramel and toasted nuts directly into your chocolate
  • They're naturally gluten-free without that crumbly, dry texture that plagues so many GF desserts, so everyone at the table can enjoy them together
02 -
  • Overbrowning the butter happens faster than you think, and once it crosses from golden brown to burnt, there's no saving it, so have your mixing bowl ready and stay right by the stove
  • These brownies continue to set as they cool, so that slightly underbaked toothpick result is actually perfect, and if you wait until it comes out completely clean, you'll end up with dry, sad brownies
03 -
  • Invest in an oven thermometer because even a 10-degree temperature difference can affect that perfect fudgy-chewy texture we're aiming for
  • Chop your chocolate into varying sizes, from tiny shards to larger chunks, so you get chocolate distributed throughout and those satisfying pockets of melted chocolate in every bite

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