I’ve been thinking about mochi brownies for a while now. Mochi. Brownies. YUM.

There’s a spot on the Big Island (Hawai‘i Island) called Nori’s Samin & Snacks that is known for it’s chocolate mochi cake. It’s a cross between a cake and brownie and, well, mochi. And while I love the idea of a chocolate mochi cake, I kept coming back to this dream of a fudgy, chewy, crispy crusted brownie. So here we are, many tests later, with this mochi brownie, that’s flecked with semi-sweet chocolate and checks all the boxes I was hoping to check. It goes great with coffee or tea, it’s not too sweet, but sweet enough to be deemed a proper treat. I can personally attest to it’s semi-addictive qualities, as I ate far too many squares during every round of testing for qc purposes. :)

A few notes about the recipe… chopped chocolate should be used rather than chips if at all possible. Why? Because chips have stabilizers that help them to hold shape and prevent melting, they immediately sink down to the bottom of the brownie and don’t yield the desired result. Regarding espresso powder; it’s a small amount, just a 1/2 teaspoon but a little goes a long way here. It really helps to brighten those chocolate notes. That being said, if you don’t have it, don’t fret. You can definitely make these without the espresso. Finally, mixing—please don’t overmix—mix until all the wet and dry have been combined and the batter is smooth.

Happy baking!