Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)

Quick answer

Total time: 48 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Injeolmi Mochi Brownies are a fusion dessert that combines cocoa batter with glutinous rice flour and a coating of toasted soybean powder.

By replacing wheat flour with glutinous rice flour, these bars achieve an elastic, stretchy texture reminiscent of Korean rice cakes while maintaining a rich, fudgy interior. Brown sugar is used to impart a deep, caramel-like sweetness that complements the cocoa powder. To intensify the nutty aroma of traditional injeolmi, toasted soybean powder is dusted both inside the middle of the batter and on the top surface before baking. Once baked, the brownies are cooled completely to allow for clean, sharp slices. Serving them cold from the refrigerator firms up the crumb for a denser bite, whereas keeping them at room temperature keeps the mochi filling soft and pliable.

Ingredients

servings

IngredientAmountUnit

glutinous rice flour120 gg

cocoa powder30 gg

brown sugar90 gg

milk180 mlml

unsalted butter70 gg

egg2 pcspcs

soybean powder25 gg

salt1 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Preheat the oven to 175C and line a square pan with parchment.

Press the paper into the corners so it stays flat, since loose folds can make the soft batter bake unevenly.
2

Control

Melt 70 g unsalted butter over low heat or in short microwave bursts.

While still warm, whisk in 90 g brown sugar and 1 g salt until the sugar grains look smaller and glossy.
3

Prep

Add the 2 eggs one at a time, whisking well after each addition.

Pour in 180 ml milk gradually and mix until the batter looks smooth, with no buttery layer separating on top.
4

Step

Add 120 g glutinous rice flour and 30 g cocoa powder, then fold with a spatula.

Scrape the bottom and corners until no dry streaks remain, but stop once the batter is even.
5

Finish

Pour one-third of the batter into the pan and dust with part of the soybean powder in a thin layer.

Add the remaining batter, level the surface, and finish with the rest of the powder.
6

Heat

Bake at 175C for 25-28 minutes, until the edges are set and the center still jiggles slightly.

Cool completely before slicing, wiping the knife between cuts for cleaner edges.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Glutinous rice flour gives Injeolmi Mochi Brownies a chewy finish with roasted soybean flavor.
Finish cue: While still warm, whisk in 90 g brown sugar and 1 g salt until the sugar grains look smaller and glossy.
Storage and reheating: Cool completely before cutting for clean edges.