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Black Sesame Mochi Brownies

A close-up of a rich, dark Black Sesame Mochi Brownies square with white swirls on a white plate.
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A recipe for rich, fudgy brownies featuring a chewy, bouncy layer created with glutinous rice flour, flavored deeply with toasted black sesame.

Ingredients

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  • 1 cup (226g) unsalted butter, melted
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (120g) black sesame paste (or tahini mixed with 2 tablespoons black sesame powder)
  • 1 cup (120g) glutinous rice flour (sweet rice flour)
  • 1/2 cup (100g) granulated sugar (for mochi layer)
  • 1/2 cup (120ml) whole milk or non-dairy milk
  • 1/4 cup (60ml) neutral oil (like canola or vegetable)
  • 1/2 teaspoon baking powder
  • 1/2 cup (85g) bittersweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk the melted butter with the granulated and brown sugars until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth and glossy. Stir in the vanilla extract and the black sesame paste until the color is uniform.
  4. In a separate bowl, whisk together the cocoa powder, all-purpose flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips if using. This is your brownie batter.
  5. Prepare the mochi layer: In a medium bowl, whisk together the glutinous rice flour, the second portion of sugar, and the baking powder.
  6. Whisk in the milk and neutral oil until you have a smooth, thick batter. This is your mochi batter.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Gently pour the mochi batter over the brownie layer. It will be thick.
  9. Carefully spoon the remaining brownie batter over the mochi layer. Use a knife or offset spatula to gently swirl the layers together slightly, creating a marbled effect, but try not to fully mix them.
  10. Bake for 35 to 45 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cooling fully is essential for the mochi texture to set.
  12. Cut into squares and serve.

Notes

  • For a stronger black sesame flavor, toast the sesame seeds lightly before grinding them into a paste, or use a high-quality store-bought paste.
  • Glutinous rice flour is necessary for the chewy texture; do not substitute with regular rice flour.
  • If you want a distinct layer, pour the mochi batter, then gently dollop the remaining brownie batter on top and spread very lightly.
  • For a vegan option, substitute the butter with vegan butter sticks and use a plant-based milk for the mochi layer.

Nutrition

Find it online: https://recipesfleet.com/black-sesame-mochi-brownies-recipe/