During my childhood, I really loved toast. A thin piece of soft, fluffy milk bread toasted until a perfect golden brown and then slathered with butter that melted and seeped into the toast. I had my own little preference though. I always smeared butter on one half of the toast and then smeared cookie butter on the other side. To me (as a very indecisive child), it was the best of both worlds. To my two brothers, it was disgusting.
I recently re-discovered my love for cookie butter when I randomly came across a jar of cookie butter hidden deep in the pantry. Immediately, I toasted a slice of milk bread and made it half-butter, half-cookie butter. It tasted just as good as I remembered.
Naturally, I started thinking: what could I bake with cookie butter in it? I started brainstorming flavors that could match well with cookie butter, and then I thought, chocolate!
Mochi brownies are a dessert that takes little time to whip up, and they are perfect for little parties or gatherings. They are a mix between a brownie and a piece of butter mochi. With the perfect balance between fudge and cakey, these mochi brownies are hard to resist. In this recipe, pockets of cookie butter are hidden throughout the mochi brownie. You don’t want to miss these!
tips for success
- Make sure the butter is cooled and the milk is room temperature – if the milk is still cold, it will re-solidify the butter, resulting in small clumps of butter in the batter.
- Whisk away! – after adding the wet ingredients to the dry ingredients, whisk until the batter is perfectly smooth. Rice flour is gluten-free, and mochi brownies are supposed to be dense, so no need to worry about over-mixing.
- Let the mochi brownies cool completely before digging in – just like with butter mochi, the texture will be chewier if you let the mochi brownies sit for a couple hours before digging in. Additionally, you will have clean slices if you patiently wait for the mochi brownies to cool. Trust me, it’s worth the wait!
cookie butter mochi brownies
makes one 8 by 8 pan | adapted from fix feast flair
- 1 cup (150 grams) sweet rice flour (Mochiko)
- 1 cup (200 grams) granulated sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 5 tablespoons (71 grams) unsalted butter, melted and cooled
- 1 cup whole milk, room temperature
- 1/2 cup coconut milk, room temperature
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup cookie butter, melted
- 4 oz dark chocolate, finely chopped
- Preheat the oven to 350°F. Line an 8 by 8 square inch baking pan with parchment paper.
- In a small bowl, whisk the sweet rice flour (Mochiko), sugar, cocoa powder, baking soda, and kosher salt together until well combined. Set aside.
- In a large bowl, whisk the melted butter, both milks, 2 eggs, and vanilla extract together until smooth. Add the mixture to the dry ingredients from step two, and whisk well until smooth. Add about half of the chopped chocolate, and whisk to incorporate.
- Pour the batter into the prepared baking pan, and gently tap the pan on the counter a few times (to get rid of air bubbles). Spoon dollops of the cookie butter onto the top of the batter. Use a toothpick, chopstick, or knife to drag and swirl the cookie butter, creating a marbled effect. Sprinkle the rest of the chopped chocolate on top.
- Bake for 50 minutes. Let cool completely on a wire rack or overnight. Enjoy!