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?
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!
Mochi Brownies
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.
Ingredients
- 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
- 1/2 cup chocolate chips (optional)
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 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!
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Volupta Organic & Fair Trade Unsweetened Super Food Cacao Powder 32 OZ -
McCormick All Natural Pure Vanilla Extract, 16 fl oz
-
McCormick Sea Salt Grinder, 6.1 oz
-
Arm & Hammer Baking Soda, 16 Oz ,Pack of 2
-
C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
-
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 206mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 3g
Nutrition information isn’t always accurate.
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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!
So awesome. Thank you for sharing. Have a great day!
Can you double it and make it in a 9×13? Would it still be same time and temperature?
You can double it, but you may need to increase the time slightly. I would just continue checking during the baking process.
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 🙂
Thank you so much for your kind words.
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.
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.
Wow Relle!
These mochi brownies are the best! Crispy edges, chewy, chocolatey! Yum! The best of all worlds and gluten-free too! Thanks!
Aloha Sheri. Yay. So great to hear. Thanks for sharing. Have a great day.
Hello! I was wondering if I can substitute the milk with coconut milk for my dairy free friends?
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.
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.
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.