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.

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.

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 donuts
• Chocolate butter mochi
• Mochi brownies
• Mochi pancakes
• Ube mochi
• Ozoni (mochi soup)
• Classic mochi
• Butter mochi
• Poi mochi

Ingredients to make mochi brownies

• 1 cup granulated sugar
• 1 cup mochiko flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 2 eggs, whisked
• 1 teaspoon vanilla (check out my recipe for homemade vanilla extract)
• 1/2 cup chocolate chips (optional)

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.

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.

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?

Watch this video on YouTube.

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 8x8 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!

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.