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Brown Butter Espresso Mochi Brownies

Decadently chocolatey with the hint of brown butter, these brownies are even better because of the mochi or sweet rice flour texture. You will fall in love with their squidgy texture!!
Course Baking
Cuisine Japanese, North American
Keyword chocolate, halva, sweet rice flour
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 16 squares

Ingredients

  • 6 tbsp butter
  • 2 large eggs, lightly beaten
  • 1 1/2 cups whole milk
  • 1 tsp vanilla extract
  • 1 cup (140g) sweet rice flour, glutinous (Koda Farms is my choice)
  • 1 cup (200g) granulated sugar
  • 1/3 cup (30g) cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp espresso or instant coffee powder
  • 1/2 tsp kosher salt
  • 3/4 cup chopped halva, divided optional but oh so good
  • 2/3 cup semi-sweet chocolate, chopped, (4 oz or 115 grams)

Instructions

  1. Preheat the oven to 350°F. Grease and line an 8 x 8 inch baking pan with parchment paper, with lengths hanging over the edges, for easy removal.
  2. Place the butter into a small butter warmer or sauce pan. Set the heat at medium-low and let the butter melt, swirling it occasionally, until all the stages of foaming and bubbles happen, the butter takes on a lovely nutty aroma, and small fat solids settle on the bottom of the pan and turn brown, about 10 minutes. Remove from the heat and let it cool down.
  3. In a medium bowl whisk together the sweet rice flour, cocoa powder, sugar, baking soda, espresso powder, and salt. Make sure that all clumps have been broken up.
  4. In a large bowl combine the cooled butter, eggs, milk and vanilla extract.
  5. Slowly add the dry ingredients into the wet, whisking continuously to help break up any clumps.
  6. Once completely smooth, pour the batter into the prepared pan. Rap the pan firmly on the counter a few times to release any air bubbles.
  7. Scatter 1/2 cup of the chopped halva (if using) over the batter, and use a silicone spatula to gently fold into the batter.
  8. Sprinkle the chopped chocolate evenly over the top. Scatter the remaining halva pieces over the top as well.
  9. Bake until the batter is set and starts to pull away from the edges of the pan, about 65 to 75 minutes. The centre should not be jiggly when it’s baked. A skewer inserted into the centre of the batter should come out clean, or with just a couple of small crumbs. Don't be put off by melted chocolate on your skewer, this isn't an indicator that they aren't done. It is the batter itself that needs to be tested.
  10. Set the pan on a wire rack and let cool completely before removing the brownies from the pan using the parchment paper to gently lift them up and out onto a cutting board. Slice into 16 squares using a very sharp knife. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil.
  11. Store in an airtight container at room temperature for up to 4 days.

Recipe Notes

Inspired by a recipe found here