🎉 Introduction
Imagine biting into a brownie that’s not only rich and chocolatey but also has that irresistible chewy mochi texture. That’s exactly what you get with these Mochi Brownies — a delicious mash-up of classic fudgy brownies and Japanese mochi.
Made with simple ingredients like glutinous rice flour, cocoa powder, and melted chocolate, these brownies are pork-free, alcohol-free, and naturally gluten-free. Perfect for chocolate lovers who crave that extra stretch and chew in every bite!
Whether you’re serving them as a unique dessert, a fun party treat, or a chewy indulgence for yourself, these Mochi Brownies are guaranteed to steal the show.
🧰 Equipment Needed
- Large mixing bowl
- Whisk or hand mixer
- Measuring cups & spoons
- 8×8-inch or 9×9-inch baking pan
- Parchment paper
- Microwave-safe bowl (for melting chocolate)
- Rubber spatula
🛒 Ingredients
🥣 Dry Ingredients
- 1 cup glutinous rice flour (sweet rice flour, mochiko brand recommended)
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
🧈 Wet Ingredients
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract (alcohol-free)
🍫 Chocolate Add-ins
- ½ cup semi-sweet chocolate chips (plus extra for topping)
👩🍳 Directions
Step 1: Prepare Baking Pan & Preheat Oven
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together glutinous rice flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.
Step 4: Combine Wet & Dry
- Gradually pour the wet mixture into the dry ingredients.
- Stir until a smooth, thick batter forms. The batter will be slightly more elastic than traditional brownie batter.
Step 5: Add Chocolate Chips
- Fold in ½ cup semi-sweet chocolate chips.
Step 6: Bake
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle extra chocolate chips on top.
- Bake for 30–35 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
- The center will remain chewy and fudgy, as intended.
Step 7: Cool & Slice
- Let cool in the pan for 15–20 minutes.
- Lift out using the parchment overhang and slice into squares.
🍽️ Servings & Timing
- Yield: 16 mochi brownie squares
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Total Time: 50 minutes
🧊 Storage & Reheating
- Room Temperature:
Store in an airtight container for up to 3 days. - Refrigerator:
For a chewier texture, refrigerate for up to 5 days. - Freezing:
Freeze for up to 2 months. Thaw at room temperature before serving. - Reheating:
Microwave for 10–15 seconds for that warm, fudgy chew.
🥄 Variations
- Matcha Mochi Brownies: Replace 1 tablespoon cocoa powder with matcha powder for a chocolate-matcha combo.
- Nutty Mochi Brownies: Add ½ cup chopped walnuts or pecans to the batter.
- Swirled Cream Cheese: Drop spoonfuls of sweetened cream cheese on top before baking and swirl for a marbled look.
- Vegan Version: Use plant-based butter, flax eggs, and non-dairy milk.
- Double Chocolate: Fold in chunks of dark chocolate for an extra gooey bite.
- Salted Caramel Topping: Drizzle caramel sauce and sprinkle with flaky sea salt after baking.
- Oreo Mochi Brownies: Fold in crushed Oreos for cookies & cream magic.
- Tahini Swirl: Add a nutty twist with swirled tahini or peanut butter on top.
- Espresso Brownies: Add 1 teaspoon espresso powder to enhance the chocolate flavor.
- Coconut Mochi Brownies: Fold in shredded coconut for extra chewiness.
❓ 10 FAQs
- Can I use regular rice flour instead of glutinous rice flour?
No, it must be glutinous rice flour (sweet rice flour) to achieve the chewy mochi texture. - Are these brownies gluten-free?
Yes! Mochiko glutinous rice flour is naturally gluten-free. - Can I reduce the sugar?
Yes, you can reduce by ¼ cup, but they’ll be less sweet. - Do they taste like traditional brownies?
They’re denser and chewier, with the same rich chocolatey flavor. - Can I use plant-based milk?
Absolutely! Almond, soy, or oat milk work great. - Do these need to be refrigerated?
Not necessarily, but chilling them enhances the chewy texture. - How do I get clean cuts?
Let brownies cool completely and use a sharp knife dipped in warm water for slicing. - Can I double the recipe?
Yes, use a 9×13-inch pan and adjust bake time to 40–45 minutes. - What’s the texture like?
Chewy, dense, fudgy with a slight crisp on the edges — mochi meets brownie perfection. - Can I skip chocolate chips?
Yes, but they add gooey pockets of chocolate that make it extra decadent.
🏁 Conclusion
These Mochi Brownies are a chocolate lover’s dream with their rich, fudgy centers and signature mochi chewiness. A unique twist on a classic dessert, they’re easy to make, naturally gluten-free, and endlessly customizable.
No pork. No alcohol. Just pure chewy chocolate indulgence in every bite. Perfect for potlucks, gift boxes, or a cozy treat with your coffee.
Mochi Brownies – Fudgy, Chewy & Irresistibly Gooey Chocolate Fusion Dessert
Imagine biting into a brownie that’s not only rich and chocolatey but also has that irresistible chewy mochi texture. That’s exactly what you get with these Mochi Brownies — a delicious mash-up of classic fudgy brownies and Japanese mochi.
Made with simple ingredients like glutinous rice flour, cocoa powder, and melted chocolate, these brownies are pork-free, alcohol-free, and naturally gluten-free. Perfect for chocolate lovers who crave that extra stretch and chew in every bite!
Whether you’re serving them as a unique dessert, a fun party treat, or a chewy indulgence for yourself, these Mochi Brownies are guaranteed to steal the show.
Ingredients
Equipment
Method
Step 1: Prepare Baking Pan & Preheat Oven
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together glutinous rice flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.
Step 4: Combine Wet & Dry
- Gradually pour the wet mixture into the dry ingredients.
- Stir until a smooth, thick batter forms. The batter will be slightly more elastic than traditional brownie batter.
Step 5: Add Chocolate Chips
- Fold in ½ cup semi-sweet chocolate chips.
Step 6: Bake
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle extra chocolate chips on top.
- Bake for 30–35 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
- The center will remain chewy and fudgy, as intended.
Step 7: Cool & Slice
- Let cool in the pan for 15–20 minutes.
- Lift out using the parchment overhang and slice into squares.
Notes
🧊 Storage & Reheating
Room Temperature:
Store in an airtight container for up to 3 days. Refrigerator:
For a chewier texture, refrigerate for up to 5 days. Freezing:
Freeze for up to 2 months. Thaw at room temperature before serving. Reheating:
Microwave for 10–15 seconds for that warm, fudgy chew. 🥄 Variations Matcha Mochi Brownies: Replace 1 tablespoon cocoa powder with matcha powder for a chocolate-matcha combo. Nutty Mochi Brownies: Add ½ cup chopped walnuts or pecans to the batter. Swirled Cream Cheese: Drop spoonfuls of sweetened cream cheese on top before baking and swirl for a marbled look. Vegan Version: Use plant-based butter, flax eggs, and non-dairy milk. Double Chocolate: Fold in chunks of dark chocolate for an extra gooey bite. Salted Caramel Topping: Drizzle caramel sauce and sprinkle with flaky sea salt after baking. Oreo Mochi Brownies: Fold in crushed Oreos for cookies & cream magic. Tahini Swirl: Add a nutty twist with swirled tahini or peanut butter on top. Espresso Brownies: Add 1 teaspoon espresso powder to enhance the chocolate flavor. Coconut Mochi Brownies: Fold in shredded coconut for extra chewiness. ❓ 10 FAQs Can I use regular rice flour instead of glutinous rice flour?
No, it must be glutinous rice flour (sweet rice flour) to achieve the chewy mochi texture. Are these brownies gluten-free?
Yes! Mochiko glutinous rice flour is naturally gluten-free. Can I reduce the sugar?
Yes, you can reduce by ¼ cup, but they’ll be less sweet. Do they taste like traditional brownies?
They’re denser and chewier, with the same rich chocolatey flavor. Can I use plant-based milk?
Absolutely! Almond, soy, or oat milk work great. Do these need to be refrigerated?
Not necessarily, but chilling them enhances the chewy texture. How do I get clean cuts?
Let brownies cool completely and use a sharp knife dipped in warm water for slicing. Can I double the recipe?
Yes, use a 9×13-inch pan and adjust bake time to 40–45 minutes. What’s the texture like?
Chewy, dense, fudgy with a slight crisp on the edges — mochi meets brownie perfection. Can I skip chocolate chips?
Yes, but they add gooey pockets of chocolate that make it extra decadent. 🏁 Conclusion These Mochi Brownies are a chocolate lover’s dream with their rich, fudgy centers and signature mochi chewiness. A unique twist on a classic dessert, they’re easy to make, naturally gluten-free, and endlessly customizable. No pork. No alcohol. Just pure chewy chocolate indulgence in every bite. Perfect for potlucks, gift boxes, or a cozy treat with your coffee.
Store in an airtight container for up to 3 days. Refrigerator:
For a chewier texture, refrigerate for up to 5 days. Freezing:
Freeze for up to 2 months. Thaw at room temperature before serving. Reheating:
Microwave for 10–15 seconds for that warm, fudgy chew. 🥄 Variations Matcha Mochi Brownies: Replace 1 tablespoon cocoa powder with matcha powder for a chocolate-matcha combo. Nutty Mochi Brownies: Add ½ cup chopped walnuts or pecans to the batter. Swirled Cream Cheese: Drop spoonfuls of sweetened cream cheese on top before baking and swirl for a marbled look. Vegan Version: Use plant-based butter, flax eggs, and non-dairy milk. Double Chocolate: Fold in chunks of dark chocolate for an extra gooey bite. Salted Caramel Topping: Drizzle caramel sauce and sprinkle with flaky sea salt after baking. Oreo Mochi Brownies: Fold in crushed Oreos for cookies & cream magic. Tahini Swirl: Add a nutty twist with swirled tahini or peanut butter on top. Espresso Brownies: Add 1 teaspoon espresso powder to enhance the chocolate flavor. Coconut Mochi Brownies: Fold in shredded coconut for extra chewiness. ❓ 10 FAQs Can I use regular rice flour instead of glutinous rice flour?
No, it must be glutinous rice flour (sweet rice flour) to achieve the chewy mochi texture. Are these brownies gluten-free?
Yes! Mochiko glutinous rice flour is naturally gluten-free. Can I reduce the sugar?
Yes, you can reduce by ¼ cup, but they’ll be less sweet. Do they taste like traditional brownies?
They’re denser and chewier, with the same rich chocolatey flavor. Can I use plant-based milk?
Absolutely! Almond, soy, or oat milk work great. Do these need to be refrigerated?
Not necessarily, but chilling them enhances the chewy texture. How do I get clean cuts?
Let brownies cool completely and use a sharp knife dipped in warm water for slicing. Can I double the recipe?
Yes, use a 9×13-inch pan and adjust bake time to 40–45 minutes. What’s the texture like?
Chewy, dense, fudgy with a slight crisp on the edges — mochi meets brownie perfection. Can I skip chocolate chips?
Yes, but they add gooey pockets of chocolate that make it extra decadent. 🏁 Conclusion These Mochi Brownies are a chocolate lover’s dream with their rich, fudgy centers and signature mochi chewiness. A unique twist on a classic dessert, they’re easy to make, naturally gluten-free, and endlessly customizable. No pork. No alcohol. Just pure chewy chocolate indulgence in every bite. Perfect for potlucks, gift boxes, or a cozy treat with your coffee.
