Mochi Brownie Bites (GF) - Erewhon Inspired

GIMME THAT

Mochi Brownie Bites

For a little sweet treat, we’re making Mochi Brownie Bites! Inspired by Erewhon’s gluten-free brownie bites, this version uses sweet rice flour (mochi flour) instead of almond meal and tapioca starch. I find that sweet rice flour gives these brownies a perfectly chewy, fudgy texture, closely replicating the richness of traditional boxed brownies.

While Erewhon opts for almond meal and tapioca starch, sweet rice flour provides a superior texture, making the brownies chewy and satisfying. Almond meals can often result in a grainier texture, and tapioca starch can make the brownies too dense. Sweet rice flour offers that classic brownie experience while being gluten-free!

These bites have a crinkly top, and a chewy center, and are incredibly fudgy—a delightful gluten-free treat that doesn’t compromise on flavor or texture. This is my favorite way to make brownies, and it’s the closest I’ve ever gotten to replicating the taste of boxed brownies.

Notes: 

• Crinkly Top: The thicker your whipped egg mixture, the glossier and crinklier the top will be.

• Bloom the Cocoa: Let the cocoa powder "bloom" by mixing it with the hot butter, which intensifies the chocolate flavor.

• Don’t Overbake: Keep a close eye on the brownie bites! Pull them out once the top is just set and glossy, as they will continue to cook while cooling.

• Cocoa Powder: Dutch-processed cocoa powder will give these brownies a deeper chocolate flavor, but regular unsweetened cocoa powder works just as well.

• Instant Coffee: If you prefer not to use coffee, you can omit it without affecting the overall texture

Mochi Brownie Bites Recipe

Yields: ~24 mini brownie bites

Ingredients:

• 1 cup (227g) butter, melted

• 1 cup (90g) cocoa powder

• 4 oz (113g) semisweet or milk chocolate, finely chopped

• 1 Tbsp instant coffee (optional, enhances chocolate flavor)

• 1.5 cups (300g) white sugar

• ½ cup (100g) brown sugar

• 1 Tbsp vanilla extract

• 4 eggs (room temperature)

• 1 cup (120g) sweet rice flour (mochi flour)

• 1 tsp salt

Directions:

1. Preheat oven to 350°F (175°C) and grease a mini cupcake pan or line with mini cupcake liners.

2. In a medium mixing bowl, combine cocoa powder, chopped chocolate, and instant coffee (if using).

3. Melt the butter in the microwave in 30-second intervals, stirring between each, until fully melted. Pour the melted butter over the cocoa mixture and let it sit for 5 minutes to bloom the cocoa. After 5 minutes, stir the mixture until smooth and fully incorporated.

4. In a separate large mixing bowl, use a hand or stand mixer to whip together the white sugar, brown sugar, vanilla extract, and eggs on medium-high speed for 4-5 minutes, or until the mixture becomes thick, pale, and fluffy. The thicker the egg foam, the better the crinkly top!

5. Slowly pour the chocolate-butter mixture into the whipped egg mixture, folding gently with a spatula until just combined.

   

6. Add the sweet rice flour and salt to the batter, folding until everything is just incorporated. Be careful not to overmix.

7. Using a small cookie scoop or spoon, divide the batter evenly among the mini cupcake wells, filling each about ¾ full.

8. Bake in the preheated oven for 8-10 minutes. The tops should look glossy and set, but the center should still be slightly soft. Remember, they will continue to cook as they cool!

9. Let the brownie bites cool in the pan for at least 30 minutes before removing them. This allows them to set completely and prevents breakage.

These Mochi Brownie Bites are perfect as a bite-size dessert. Enjoy these chewy, fudgy treats that pack all the flavor of a traditional brownie that is gluten-free!

Let me know if you make it!