Espresso brown butter mochi brownies

This brownie and mochi combination is one you can’t miss. Similar to Hawaiian “butter mochi,” a baked mochi slab made from glutinous rice flour and coconut milk, this version uses whole milk and espresso to create a rich and chocolatey mochi treat with a chewy, fudgy texture.

Credit: Page Street Publishing / Catherine Zhang

• makes

  12

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 90 g unsalted butter, cubed
• 2 tsp (4 g) instant coffee powder
• 1 cup (130 g) glutinous rice flour
• ¾ cup (150 g) granulated sugar
• ½ cup (40 g) cocoa powder
• 1½ tsp (7 g) baking powder
• ¼ tsp salt
• 1½ cups (360 ml) full cream (whole) milk
• 2 large eggs
• 100 g (3½ oz) dark chocolate, 45% cocoa, roughly chopped
• Flaky salt, optional

Makes 1 20 cm (8 inch) square slab or 12 brownies.

Cooling time (for butter): 15 minutes.

Instructions

1. To make the mochi brownies, preheat the oven to 180°C (350°F) and line a 20 cm x 20 cm (8 in x 8 in) square tin with baking paper.
2. In a small saucepan over medium heat, heat the butter for 3 minutes, or until melted. Continue to heat the butter, swirling the pan occasionally, for 3 to 5 minutes, until browned and fragrant. You will notice toasted milk solids on the bottom of the pan. Remove from the heat and add the coffee powder, stir until melted, and set aside. Cool for 15 minutes, or until at room temperature.
3. In a large mixing bowl, whisk the glutinous rice flour, sugar, cocoa powder, baking powder and salt until combined.
4. Add the milk, cooled coffee brown butter and eggs, and whisk until smooth. Fold in the roughly chopped chocolate and pour the batter into the lined baking tin.
5. Bake for 40 to 45 minutes, or until an inserted toothpick emerges slightly gooey. Remove from the oven and cool completely.
6. Once cooled, sprinkle with flaky salt, if using, and use a sharp, oiled knife to cut the slab into twelve squares. Serve at room temperature for a chewy brownie or warmed for a stretchy, gooey chocolate experience. Store in an airtight container at room temperature for up to 3 days.

 

Recipe from Mochi Cakes and Bakes by Catherine Zhang, published by Page Street Publishing Co. (RRP PB $44.99). Photography by Catherine Zhang.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.