These espresso brown butter mochi brownies combine deep chocolate flavor with the nutty aroma of browned butter and the subtle bitterness of coffee. Made with glutinous rice flour, they have a uniquely chewy, stretchy texture that sets them apart from classic brownies while still delivering rich, fudgy satisfaction.

Why You’ll Love This Recipe

• The chewy mochi texture makes these brownies delightfully different from traditional ones
• Brown butter adds a rich, nutty depth of flavor
• Espresso enhances the chocolate without overpowering it
• Simple ingredients and an easy, beginner-friendly method
• Delicious both at room temperature and slightly warmed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 dark chocolate (45% cocoa), roughly chopped
Flaky salt, optional

Directions

Preheat the oven to 180°C (350°F). Line a 20 cm x 20 cm square baking tin with baking paper, ensuring the sides are well covered.

Place the cubed butter into a small saucepan over medium heat. Allow it to melt, then continue cooking for 3 to 5 minutes, swirling the pan occasionally, until the butter turns golden brown and smells nutty. You should see toasted milk solids at the bottom of the pan. Remove from the heat, add the instant coffee powder, and stir until dissolved. Set aside to cool for about 15 minutes until it reaches room temperature.

In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.

Add the milk, cooled coffee-infused brown butter, and eggs to the dry ingredients. Whisk until the batter is smooth and lump-free. Fold in the chopped dark chocolate.

Pour the batter into the prepared baking tin and smooth the surface evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out slightly gooey.

Remove from the oven and allow the brownies to cool completely in the tin. If desired, sprinkle flaky salt over the top. Use a sharp, lightly oiled knife to cut into 12 squares. Serve at room temperature for a chewy texture or slightly warmed for a gooier experience.

Servings and timing

Servings: 12 brownies

Preparation time: 10 minutes
Cooking time: 45 minutes
Cooling time: 15 minutes
Total time: approximately 1 hour 10 minutes

Variations

• Replace the instant coffee powder with instant espresso powder for a stronger coffee flavor
• Add ½ teaspoon of vanilla extract to the batter for extra aroma
• Mix in 50 g chopped walnuts or almonds for added crunch
• Use milk chocolate instead of dark chocolate for a sweeter result
• Sprinkle cocoa powder lightly on top instead of flaky salt for a classic finish

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

To reheat, warm individual pieces in the microwave for 10–15 seconds to restore their soft, stretchy texture. Avoid overheating, as this can make them dry.

FAQs

What makes mochi brownies different from regular brownies?

Mochi brownies use glutinous rice flour instead of wheat flour, giving them a chewy, stretchy texture rather than a cakey or crumbly one.

Do these brownies taste like coffee?

The coffee enhances the chocolate flavor but does not dominate. The result is a deeper, richer chocolate taste with subtle espresso notes.

Can I make these brownies without coffee?

Yes, you can omit the coffee powder. The brownies will still be rich and chocolatey, though slightly less intense in flavor.

Why does the butter need to be browned?

Browning the butter adds a nutty, caramel-like flavor that elevates the overall taste of the brownies.

Can I use low-fat milk instead of full cream milk?

Full cream milk is recommended for the best texture and richness, but low-fat milk can be used with slightly less richness.

How do I know when the brownies are done baking?

A toothpick inserted into the center should come out slightly gooey, not completely clean, which ensures a soft and chewy interior.

Can these brownies be frozen?

Yes, once fully cooled, wrap them tightly and freeze for up to one month. Thaw at room temperature before serving.

Why are my brownies too firm?

Overbaking can cause the texture to become firm. Be sure to remove them from the oven while the center is still slightly gooey.

Is glutinous rice flour the same as regular rice flour?

No, glutinous rice flour is made from sticky rice and is essential for achieving the chewy mochi texture.

Can I double this recipe?

Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time as needed.

Conclusion

Espresso brown butter mochi brownies are a unique and irresistible dessert that blends rich chocolate, nutty brown butter, and a delightfully chewy texture. Easy to prepare and full of flavor, they are perfect for sharing, gifting, or enjoying as a special treat whenever you crave something a little different from the classic brownie.

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