These muffin-tin mochi brownies are uniquely chewy and tasty with an all-around crispy crust. They are made with Mochiko / glutinous rice flour, ergo gluten-free. In case you wonder, glutinous rice flour contains no gluten. Its misleading name actually refers to its sticky nature once cooked.
My favorite kind of brownies is the chewy yet crispy one. These muffin-tin brownies fulfill that satisfaction to the max. I no longer need to leave the less crusty center of sheet pan brownies for others. I can now devour them all. 😀
Anyone can make these muffin-tin mochi brownies. It is as simple as dumping all dry ingredients into the wet mixture and then mix with a hand whisk.
The chewiness of these brownies is a must-try and will not disappoint. If you prefer less crust, feel free to bake them in a baking pan instead and adjust baking time according to doneness.
More variation of butter mochi recipe:
Mochi Brownies [Gluten Free]
- 130 g dark brown sugar
- 160 g Mochiko flour / glutinous rice flour *see note
- 1 tsp baking powder
- 15 g cocoa powder
- 1/4 tsp salt
- 1/2 tsp instant coffee
- 30 g unsalted butter melted
- 200 ml whole milk
- 1 large egg
- 55 g dark chocolate chips
- Weigh and sift all brown sugar, flour, baking powder, cocoa powder, salt and instant coffee into a medium bowl. Whisk to combine well, then set aside.
- Preheat oven to 350°F or 180°C. Grease the muffin tray with melted butter and set aside.
- Pour the remaining butter into a medium bowl or measuring jar along with milk and egg. Whisk to combine well.
- Add in the dry ingredients and whisk again to combine.
- Pour and divide mixture evenly into 12 muffin holes. Top each with chocolate chips.
- Bake for 40 minutes or until top crust is fully formed but slightly springy to the touch.
- Chill them on cooling rack for 10 minutes. Using a toothpick, push each out from the side.