Home » Blog » Easy Mochi Brownies (Gluten Free)

Easy Mochi Brownies (Gluten Free)

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Ooey, goey, and oh so chewy. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors. Give this easy recipe a try and be sure to please all the chocolate lovers out there.

3 stacked mochi brownies

Mochi and brownies. I mean what better combo could there be? Everything you love about mochi and brownies mixed in one yummy treat.

You can bet you’ll be the talk of every party if you make this easy recipe.

Brownies have been a part of the desert world for many, many years. There are so many different textures and variations. This mochi brownie recipe is more on the chewy, fudgy side.

cut corner piece of mochi brownies

What is mochi?

Mochi is a Japanese steamed rice cake that is very popular in Japan as well as Hawai’i.

If you love mochi then check out some of these mochi recipes:

mochi brownies in a baking pan

Ingredients to make mochi brownies

mochi brownie ingredients

This recipe is adapted from Koda Farms and Fix Feast Flair. Check her out blog and cookbook for other yummy island foods.

What is mochiko flour?

Mochiko is a glutinous sweet rice flour, but don’t let the name fool you, it is gluten free. Glutinous is used to describe the chewy texture when cooked.

Are these mochi brownies gluten free?

It sure is. If you have a gluten allergy or intolerance this is a perfect alternative.

mochi brownies on a safety grater

Tips for great mochi brownies:

  • Natural vs Dutch processed cocoa: Natural cocoa comes from grinding down cocoa solids into a powder. It is light in color and has an acidic taste. On the other hand dutch processed cocoa is less acidic and has a richer flavor. This recipe uses baking soda as a leavener, which is a base, so I would suggest using natural cocoa as it is acidic. Using this mixture will create CO2 bubbles and cause the brownies to rise. If you want to read more about cocoa powders, check out this post.
  • Allow mochi brownies to cool completely before cutting. This will create a cleaner cut as well as making it easier to cut. When hot the mochi brownies are more sticky.
  • Chocolate chips will sink to the bottom of the batter. You can opt to use chopped chocolate. If you only have chocolate chips you can coat in flour to prevent sinking or begin baking the mochi brownies for about 15 minutes before sprinkling the chocolate chips over the top.
mochi brownies on parchment paper on a wooden cutting board

How to store mochi brownies?

Once cooled, these are best stored in an airtight container at room temperature.

How long do mochi brownies last?

3-4 days in an airtight container at room temperature.

How to make mochi brownies?

Preheat oven to 350F.

To a large mixing bowl add sugar, flour, cocoa powder, baking soda, and salt, Whisk to combine and set aside.

To another bowl add milk, butter, eggs, and vanilla. Whisk to combine.

Add wet ingredients to dry and whisk until just combined.

Grease an 8×8 baking pan. Pour batter into pan. Optionally you may add chocolate chips.

Bake for 60 minutes or until a toothpick inserted comes out clean.

Cool completely before cutting. Enjoy!

3 stacked mochi brownies

Mochi Brownies

Relle Lum
Ooey, goey, and oh so chewy. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors. Give this easy recipe a try and be sure to please all the chocolate lovers out there.
4.55 from 190 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Desserts
Cuisine Japanese
Servings 16 pieces
Calories 163 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350F.
  • To a large mixing bowl add sugar, flour, cocoa powder, baking soda, and salt, Whisk to combine and set aside.
  • To another bowl add milk, butter, eggs, and vanilla. Whisk to combine.
  • Add wet ingredients to dry and whisk until just combined.
  • Grease an 8×8 baking pan. Pour batter into pan. Optionally you may add chocolate chips.
  • Bake for 60 minutes or until a toothpick inserted comes out clean.
  • Cool completely before cutting. Enjoy!

Notes

*Recipe adapted from Koda Farms and Fix Feast Flair
*This recipe is GLUTEN FREE.
*Chocolate chips may sink to the bottom of the pan when baking. You can toss in flour or bake for 10-15 minutes before sprinkling the chocolate chips on the top of the brownies.

Nutrition

Serving: 1gCalories: 163kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 35mgSodium: 206mgFiber: 1gSugar: 16g
Keyword brownies, desserts, gluten free brownies, Hawaii food, japanese, japanese food, keeping it relle, mochi, mochi brownies
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

mochi brownies

By on June 14th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

20 thoughts on “Easy Mochi Brownies (Gluten Free)”

  1. 5 stars
    Absolutely loved these! I’m always looking for new gluten-free recipes for my mom, and these went over spectacularly! Thank you!

    Reply
  2. Omg these are seriously amazing! Another great yummy and easy recipe from you! I’m loving this site 😊. I used a glass 8×8 pan and it came out with a nice crisp on the bottom and corners. Will definitely add this to my faves. Excited to try more of your recipes!

    Reply
  3. These are fantastic!! Super easy to make, and such a dreamy texture! My family loves mochi but this is considerably easier for me to whip up, so this recipe is definitely a keeper! Thank you 🙂

    Reply
  4. Are you sure you didn’t double the milk here? I followed the recipe and it was the most liquidy mochi I’ve seen! …the result was quite gloopy after baking.

    Reply
    • Aloha Alice. This is the correct recipe. It should not be gloopy after baking. Texture is a cross between mochi brownie and a cake. What brand of mochiko flour did you use? What type of pan? Where did you place it in the oven? All things can affect baking time and texture. Sounds like it may have needed to be baked longer.

      Reply
  5. Wow Relle!

    These mochi brownies are the best! Crispy edges, chewy, chocolatey! Yum! The best of all worlds and gluten-free too! Thanks!

    Reply
    • Aloha Krystal. I’ve never tried coconut milk. It’s thicker than regular milk and has a strong taste. I wonder if something like almond milk might be a better alternative. If you try it let me know. Have a great day.

      Reply
  6. Loved this recipe! Great texture and fun to eat. The 1/2 cup chocolate chips seems necessary imo to have a good chocolate flavor. Only suggestion is to check on the brownies well before 60 minutes. I happened to check mine at 45 minutes and they were already done! I suggest giving a wider range of check time in step 6 otherwise some people may end up woth dry brownies.

    Reply
    • Aloha Rowena. Mahalo for your feedback. Yes back time can vary based on elevation, type of pan, where in the oven the pan is placed, and other variables. Glad you enjoyed the recipe. Have a great day.

      Reply
  7. 5 stars
    These were delicious! So easy to make and I just let the chocolate chips sink to the bottom. They were even better the next day!

    Reply
  8. 5 stars
    Made this today and it turned out great. Mine’s baked fairly quickly (35min) and the texture was perfect to me. Definitely will keep this in my fav dessert recipes for next time. Thank you for sharing!

    Reply

Leave a Comment

Recipe Rating