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Chocolate Mochi Skillet Brownie

Name: Chocolate Mochi Skillet Brownie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8+
Ingredients: 1 cup water; 1¼ cups mochiko flour; ¼ cup sugar; 1½ cups granulated sugar; 1½ cups dark chocolate, finely chopped; 16 tablespoons (2 sticks) unsalted butter, cut into pieces; 4 large eggs, room temperature; 2 tablespoons oil (any neutral oil); 2 tablespoons freshly brewed espresso or strong coffee; 2 tablespoons pure vanilla extract; ⅔ cup unsweetened dark cocoa powder; 1½ teaspoons sea salt; 1 teaspoon baking soda; 1 cup all-purpose flour; Ice cream of choice; Caramel for drizzling

Recipe from Sunny Cho

A rich, fudgy brownie meets chewy, pillowy mochi in this ultimate skillet dessert made in the Large Always Pan Pro. Loaded with dark chocolate, finished with caramel, and best served warm with ice cream, this is brownie heaven.

Watch the Recipe

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Prep time

30 minutes

Cook time

30 minutes

Servings

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What You'll Need

Ingredients

For the Mochi

1 cup water
1¼ cups mochiko flour
¼ cup sugar

For the Brownie Batter

1½ cups granulated sugar
1½ cups dark chocolate, finely chopped
16 tablespoons (2 sticks) unsalted butter, cut into pieces
4 large eggs, room temperature
2 tablespoons oil (any neutral oil)
2 tablespoons freshly brewed espresso or strong coffee
2 tablespoons pure vanilla extract
⅔ cup unsweetened dark cocoa powder
1½ teaspoons sea salt
1 teaspoon baking soda
1 cup all-purpose flour

For Serving

Ice cream of choice
Caramel for drizzling

Directions

Step 1

In a medium bowl, whisk together the mochiko flour, sugar, and water until smooth. Cover and microwave for 1 minute. Stir, then microwave for another minute. Using a spatula, knead the mixture until smooth and sticky. Set aside.

Step 2

In a heatproof bowl, combine the butter, chocolate, and sugar. Melt over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

Step 3

Whisk in the eggs, oil, coffee, and vanilla until fully incorporated. Stir in the flour, cocoa powder, baking soda, and salt until just combined.

Step 4

Preheat the oven to 350°F. Grease a Large Always Pan Pro or oven-safe skillet with butter. Spread half the brownie batter evenly in the skillet. Using a small scooper, drop spoonfuls of mochi over the batter. Pour the remaining brownie batter on top, smoothing it out to cover the mochi. Sprinkle extra chocolate chunks over the top.

Step 5

Bake for 30 minutes, or until the center is set and the top is crispy. Let the brownie rest for at least two hours before slicing.

Step 6

Serve warm, topped with a scoop of your favorite ice cream and a drizzle of caramel sauce.

Sunny Cho

Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.

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