Crisp & Chewy Mochiko Brownies

Crisp & Chewy Brownies

My ideal brownie is somewhere between a cakey brownie and a fudgy brownie (leaning closer towards the fudgy side) with a nice crisp top layer and a chewy center. These brownies are just that. The butter provides some light leavening, the melted chocolate gives it that fudginess, the granulated sugar, that thin & crisp top, and the brown sugar and mochiko, that chew. Refer to the ingredient breakdown below for more information.

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Ingredient Breakdown

  • Butter: Butter is the leavening ingredient in this recipe. In brownies, we are not looking for that cake-like fluff or open bread-like crumbs, so baking soda, baking powder, and yeast do not make sense here. When the butter is creamed with sugar and egg, it creates a light airy rich mixture that gives brownies just enough rise so it is not too dense.
  • Chocolate: In brownie recipes, you’ll either see chocolate or cacao powder or both. Chocolate is made up of cacao, sugar and fat, and that homogenous combination lends brownies that signature fudgy texture.
  • Granulated sugar: Granulated sugar gives brownies that thin, crisp, crackly top layer.
  • Brown sugar: brown sugar is higher in moisture than white sugar and contains molasses, which contributes to chewier texture.
  • Mochiko: Mochiko aka glutinous rice flour is the binding ingredient in the recipe. When hydrated and heated, it becomes ultra chewy and sticky, which gives the brownies that oh so desirable chewy texture.
  • Egg: egg emulsifiers, binds and leavens the brownie. In addition, it is also a source of fat and moisture.
  • Salt: salt amplifies other flavors. In this case, it complements the sugar and cacao, balancing the flavors and adding complexity.

Looking for more quick & easy sweet recipes?

Crisp & Chewy Mochiko Brownies

My favorite kind of brownies: crisp on the outside with a chewy fudgy center. Accidentally #glutenfree.
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: pastry
Servings: 4 bars


  • 5×5 baking dish or dish of similar volume


  • 55 g butter
  • 55 g chocolate I anywhere between 70-88% dark
  • 1 egg
  • 50 g granulated sugar
  • 25 g brown sugar +25g if you like your brownies sweeter
  • 30 g mochiko aka glutinous rice flour
  • pinch salt


  • Preheat oven to 350F.
  • Roughly chop up chocolate into pieces. Melt butter in a microwave ~30sec on high. Add the chocolate into the butter, the heat of the butter should be enough to melt the chocolate. It is okay if there are a few unmelted chocolate pieces– these will be the "chocolate chunks" in the brownies.
  • Mix in salt and sugars to the chocolate mixture until well dissolved. Beat in egg and finally fold in flour.
  • Bake for 25 minutes or until the top looks crisp and a toothpick inserted comes out ALMOST clean. If it comes out clean, it is overbaked.

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