If you were to pair the chewy goodness of butter mochi with the brown sugar notes of chocolate chip cookies, you’d get these heavenly bars!
Before you scroll down to the recipe, I must warn you: these are dangerously addictive. You know when you eat something so good that you keep saying “just one more” until soon enough you’ve devoured far too many to count? Yeah, that’s what happens with these.
They’re chewy, not too sweet, and absolutely divine with a few flakes of sea salt. Of course, if sweet and salty isn’t your thing, then don’t add the sea salt flakes! You do you; I’m not judging.
For these super simple treats, I started off with a classic Hawaiian butter mochi base, switched to brown butter, swapped out the granulated sugar for brown sugar, tweaked a few measurements, and topped it off with a generous amount of chopped chocolate. In the oven, the chopped chocolate melts into the mochi, making gooey pockets of chocolate throughout the cake. It’s pure perfection!
tips for success!
- Choose your chocolate – You don’t have to use chopped dark chocolate like the recipe says. Feel free to substitute in chocolate chips or milk chocolate or even a chopped up chocolate candy bar!
- Store well – Make sure to cover with foil or store in a plastic container. I try to keep each piece touching next to each other because otherwise the sides will dry up when exposed.
If you’re a huge fan of all things mochi, then check out my mini chocolate chip mochi pancakes! They have a slight chew and faint milkiness – heaven!
chocolate chip mochi cake
Ingredients
- 3 tbsp (42 grams) unsalted butter
- 1 3/4 cups (263 grams) sweet rice flour (Mochiko)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (150 grams) light brown sugar
- 3/4 cup whole milk room temperature
- 1 cup full-fat coconut milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 oz dark chocolate chopped
- flaky sea salt optional
Instructions
- Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper.
- In a small saucepan over medium-high heat, brown the butter. If you’ve never made brown butter before, here’s how: melt the butter over medium-high heat. Continuously stir the butter with a silicone spatula (this is key – just keep stirring so it doesn’t burn!). The butter will ‘sizzle’ and eventually foam. Keep stirring until you see several brown specks form in the butter (this takes a couple minutes). When the sizzling dies down, the butter is done. Pour the brown butter into a separate small bowl and let it cool until room temperature.
- In a large bowl, whisk the sweet rice flour, baking powder, and salt together until well-combined. Set aside.
- In a separate large bowl, whisk the brown butter and brown sugar together. Add both milks, eggs, and vanilla extract. Whisk to combine. Add the dry ingredients from step three and whisk until smooth.
- Pour into the prepared baking pan and top with the chopped chocolate. Bake for 50 minutes, until golden. Top with flaky sea salt, if desired. Let cool completely before cutting into your desired portions.