2.25cupglutinous rice flouraka mochiko or sweet rice flour
0.5tspsalt or a pinch
1tspvanilla extractbasically a splash or two
Preheat oven to 350°F/175°C
Combine water, butter, oil, and cocoa powder in a pot over medium heat. Make sure to whisk the cocoa powder until there are no lumps and everything has melted together.
Take it off the heat.
In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).
Pour the cocoa liquid mixture into the dry ingredients. Stir to combine.
Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.
Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.
Bake in the oven for 45-50 minutes (or until toothpick comes out clean).
Remove from the oven and let cool (10 minutes) before cutting into even squares.
Bonus Tip: You can pour this batter into a waffle maker and make mochi brownie waffles!! They'll be crispy but extra chewy and delicious on the inside. Watch my Instagram reel to see exactly how to do this!