Fudgy Mochi Brownies with Mini Boba
Fudgy Mochi Brownies with Mini Boba
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Mochi Layer
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup whole milk
For the Mini Boba
- 1/2 cup mini tapioca pearls
- 4 cups water, for cooking boba
- 1/4 cup brown sugar
- 1/4 cup water, for syrup
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min
- 3
Add 1 cup of granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min
- 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. The mixture should be glossy.
⏱️ 3 min
- 5
Sift the unsweetened cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min
- 8
In a separate medium bowl, whisk together the glutinous rice flour, 1/4 cup of granulated sugar, and whole milk until smooth and no lumps remain. This is your mochi batter.
⏱️ 3 min
- 9
Carefully pour the mochi batter evenly over the brownie batter in the baking pan.
⏱️ 1 min
- 10
Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie layer comes out with moist crumbs (not wet batter) and the mochi layer is set and slightly golden at the edges. Do not overbake for fudgy brownies.
⏱️ 35 min•🌡️ 350
- 11
While the brownies are baking, cook the mini tapioca pearls. Bring 4 cups of water to a rolling boil in a small saucepan. Add the mini tapioca pearls and cook according to package directions, usually 10-15 minutes, stirring occasionally to prevent sticking. They should be translucent and chewy.
⏱️ 15 min
- 12
Once cooked, drain the tapioca pearls and rinse briefly with cold water to remove excess starch. In the same saucepan, combine 1/4 cup of brown sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Add the drained tapioca pearls to the syrup and stir to coat. Remove from heat.
⏱️ 4 min
- 13
Remove the pan from the oven and let the mochi brownies cool completely in the pan on a wire rack. This is crucial for fudgy texture and clean cuts, and for the mochi layer to fully set.
⏱️ 60 min
- 14
Once cooled, use the parchment paper overhang to lift the mochi brownies out of the pan. Cut into 9 squares. Serve each square topped with a spoonful of the prepared mini boba.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Mochi Brownies with Mini Boba
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Mochi Layer
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup whole milk
For the Mini Boba
- 1/2 cup mini tapioca pearls
- 4 cups water, for cooking boba
- 1/4 cup brown sugar
- 1/4 cup water, for syrup
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min - 3
Add 1 cup of granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min - 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. The mixture should be glossy.
⏱️ 3 min - 5
Sift the unsweetened cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 7
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min - 8
In a separate medium bowl, whisk together the glutinous rice flour, 1/4 cup of granulated sugar, and whole milk until smooth and no lumps remain. This is your mochi batter.
⏱️ 3 min - 9
Carefully pour the mochi batter evenly over the brownie batter in the baking pan.
⏱️ 1 min - 10
Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie layer comes out with moist crumbs (not wet batter) and the mochi layer is set and slightly golden at the edges. Do not overbake for fudgy brownies.
⏱️ 35 min•🌡️ 350 - 11
While the brownies are baking, cook the mini tapioca pearls. Bring 4 cups of water to a rolling boil in a small saucepan. Add the mini tapioca pearls and cook according to package directions, usually 10-15 minutes, stirring occasionally to prevent sticking. They should be translucent and chewy.
⏱️ 15 min - 12
Once cooked, drain the tapioca pearls and rinse briefly with cold water to remove excess starch. In the same saucepan, combine 1/4 cup of brown sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Add the drained tapioca pearls to the syrup and stir to coat. Remove from heat.
⏱️ 4 min - 13
Remove the pan from the oven and let the mochi brownies cool completely in the pan on a wire rack. This is crucial for fudgy texture and clean cuts, and for the mochi layer to fully set.
⏱️ 60 min - 14
Once cooled, use the parchment paper overhang to lift the mochi brownies out of the pan. Cut into 9 squares. Serve each square topped with a spoonful of the prepared mini boba.
⏱️ 5 min