Mochi-stuffed brownies

Step 1

Make the mochi: In a medium heatproof bowl, add the mochiko flour, water, cornstarch, and sugar. Using a silicone spatula, mix until fully incorporated.

Step 2

Microwave on high until the dough becomes translucent, 3–5 minutes, pausing every 60 seconds to stir. Allow the mixture to cool for about 5 minutes, or until it's cool enough to handle. Then, knead the mochi for approximately 5 minutes, or until it reaches a stretchy consistency without breaking.

Step 3

Cover with plastic wrap, and set aside at room temperature while preparing the brownie batter.

Step 4

Make the brownie batter: Line a 9 x 9-inch baking dish with parchment paper. Grease lightly with cooking spray.

Step 5

In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown, about 10 minutes. Remove the skillet from the heat, and immediately transfer the browned butter to a liquid measuring cup or bowl.

Step 6

In a large bowl, whisk together the granulated sugar and brown sugar. Pour the browned butter into the bowl with the sugars, and whisk to combine.

Step 7

To the bowl with the butter and sugar, beat in the eggs one at a time using an electric hand mixer on medium speed until well combined. Continue beating until the eggs are fully incorporated and the mixture has lightened in color, 2½–3 minutes total. Add the espresso, vegetable oil, and vanilla, and beat until combined, 3–5 minutes.

Step 8

In a medium bowl, sift together the flour, cocoa, and baking powder. Whisk in the kosher salt.

Step 9

Gently fold the flour mixture into the egg mixture with a rubber spatula until nearly combined.

Step 10

Roughly chop the chocolate feves. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chopped chocolate into the brownie batter.

Step 11

Preheat the oven to 350°F (180°C).

Step 12

Roll the mochi: Dust a clean surface with cornstarch, and roll the mochi into a 9 x 9-inch square.

Step 13

Pour half of the brownie batter into the prepared baking dish, and smooth with an offset spatula.

Step 14

Add the mochi square on top, followed by the remaining brownie batter. Spread evenly, and sprinkle the reserved chocolate pieces on top.

Step 15

Bake the brownies in the preheated oven for 45–55 minutes, until the top is shiny and the brownies are set. Remove from the oven.

Step 16

Let the brownies cool in the pan for 30 minutes. Carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, 20–30 minutes. Sprinkle with flaky salt, and slice into 9 pieces.

Step 17

Enjoy!