Mochi Brownie

I chose this to be one of the away-from-home-super-short-post collection for a reason - I don't feel like explaining it.  You either know and share a great passion, or even obsession in some cases  for what this "mochi" is, or you don't.  No words I can say will convert you from one side to the other. I can tell you that it's a common treat in Asia (known by different names but mochi, which is Japanese, is the most commonly used), a chewy and glutenous dough made with glutinous/sticky rice loved by all generations.  But let's be honest, that doesn't sound very compelling does it?  Or that there's a wide range of varieties consisting of different preparation methods, regional flavors, soft/firmness as a result of rice:water ratio, even the temperature it's supposed to be eaten at, makes this particular type only a speck in the many.  OH please, I'm boring you aren't I? Like I said.  I can't sell you on this.  Then so be it.  You are either the demographic who will excite in overwhelming jitters at nothing but just the name of OMG MOCHI BROWNIES!!  Or you are not.  So my fellow mochi-eaters.  Jump.  Get to work in