Mochi-Stuffed Brownies
Introducing the hybrid brownie stuffed with mochi — a delightful fusion of rich, fudgy brownie and chewy, sweet mochi. The decadent brownie melts in your mouth, while the mochi center adds a fun, sticky texture and a burst of flavor. It’s the perfect balance of indulgence and surprise in every bite!
Tasty Team
94% would make again
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 30 min
1 hr 30 min
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 30 min
1 hr 30 min
Ingredients
for 9 servings
Mochi
- 3 cups mochiko flour
- 2 cups water
- ¼ cup cornstarch, plus more for rolling
- 2 tablespoons granulated sugar
Brownies
- cooking spray
- 1 cup unsalted butter
- 1.25 cups granulated sugar
- 1 cup packed dark brown sugar
- 4 large eggs, room temperature
- 2 oz freshly brewed espresso, slightly cooled
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1.25 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 10 oz Valrhona Manjari 64% Dark Chocolate Feves
- flaky sea salt, for sprinkling
Nutrition Info
- Calories 854
- Fat 41g
- Carbs 115g
- Fiber 7g
- Sugar 53g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Make the mochi: In a medium heatproof bowl, add the mochiko flour, water, cornstarch, and sugar. Using a silicone spatula, mix until fully incorporated.
- Microwave on high until the dough becomes translucent, 3–5 minutes, pausing every 60 seconds to stir. Allow the mixture to cool for about 5 minutes, or until it's cool enough to handle. Then, knead the mochi for approximately 5 minutes, or until it reaches a stretchy consistency without breaking.
- Cover with plastic wrap, and set aside at room temperature while preparing the brownie batter.
- Make the brownie batter: Line a 9 x 9-inch baking dish with parchment paper. Grease lightly with cooking spray.
- In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown, about 10 minutes. Remove the skillet from the heat, and immediately transfer the browned butter to a liquid measuring cup or bowl.
- In a large bowl, whisk together the granulated sugar and brown sugar. Pour the browned butter into the bowl with the sugars, and whisk to combine.
- To the bowl with the butter and sugar, beat in the eggs one at a time using an electric hand mixer on medium speed until well combined. Continue beating until the eggs are fully incorporated and the mixture has lightened in color, 2½–3 minutes total. Add the espresso, vegetable oil, and vanilla, and beat until combined, 3–5 minutes.
- In a medium bowl, sift together the flour, cocoa, and baking powder. Whisk in the kosher salt.
- Gently fold the flour mixture into the egg mixture with a rubber spatula until nearly combined.
- Roughly chop the chocolate feves. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chopped chocolate into the brownie batter.
- Preheat the oven to 350°F (180°C).
- Roll the mochi: Dust a clean surface with cornstarch, and roll the mochi into a 9 x 9-inch square.
- Pour half of the brownie batter into the prepared baking dish, and smooth with an offset spatula.
- Add the mochi square on top, followed by the remaining brownie batter. Spread evenly, and sprinkle the reserved chocolate pieces on top.
- Bake the brownies in the preheated oven for 45–55 minutes, until the top is shiny and the brownies are set. Remove from the oven.
- Let the brownies cool in the pan for 30 minutes. Carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, 20–30 minutes. Sprinkle with flaky salt, and slice into 9 pieces.
- Enjoy!
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