Fudgy Mochi Brownies with Mini Boba
Fudgy Mochi Brownies with Mini Boba
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup glutinous rice flour (mochiko)
- 1/4 teaspoon salt
- 1/2 cup milk, whole milk or preferred alternative
- 1/2 cup mini boba pearls, dry
- 1 cup semi-sweet chocolate chips
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
Prepare the mini boba pearls: Bring 4 cups of water to a rolling boil in a small saucepan. Add the dry mini boba pearls and cook according to package directions, usually 5-7 minutes, stirring occasionally, until soft and chewy. Drain the boba and rinse under cold water to prevent sticking. Set aside.
⏱️ 10 min
- 3
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min
- 4
Add the granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min
- 5
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
- 6
In a separate medium bowl, whisk together the unsweetened cocoa powder, glutinous rice flour (mochiko), and salt.
⏱️ 1 min
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. The batter will be thick.
⏱️ 3 min
- 8
Fold in the semi-sweet chocolate chips and the prepared mini boba pearls until evenly distributed throughout the batter.
⏱️ 1 min
- 9
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min
- 10
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy mochi brownies.
⏱️ 35 min•🌡️ 350
- 11
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for the fudgy, chewy mochi texture and clean cuts.
⏱️ 60 min
- 12
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares (for 4 servings, each serving will be 2-3 squares) and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Mochi Brownies with Mini Boba
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup glutinous rice flour (mochiko)
- 1/4 teaspoon salt
- 1/2 cup milk, whole milk or preferred alternative
- 1/2 cup mini boba pearls, dry
- 1 cup semi-sweet chocolate chips
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
Prepare the mini boba pearls: Bring 4 cups of water to a rolling boil in a small saucepan. Add the dry mini boba pearls and cook according to package directions, usually 5-7 minutes, stirring occasionally, until soft and chewy. Drain the boba and rinse under cold water to prevent sticking. Set aside.
⏱️ 10 min - 3
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min - 4
Add the granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min - 5
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 - 6
In a separate medium bowl, whisk together the unsweetened cocoa powder, glutinous rice flour (mochiko), and salt.
⏱️ 1 min - 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. The batter will be thick.
⏱️ 3 min - 8
Fold in the semi-sweet chocolate chips and the prepared mini boba pearls until evenly distributed throughout the batter.
⏱️ 1 min - 9
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min - 10
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy mochi brownies.
⏱️ 35 min•🌡️ 350 - 11
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for the fudgy, chewy mochi texture and clean cuts.
⏱️ 60 min - 12
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares (for 4 servings, each serving will be 2-3 squares) and serve.
⏱️ 5 min