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Mochi Brownies

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Prep Time: 5 mins    Cook Time: 35 mins

5 from 2 votes

The fudgy chewiness of chocolate brownies combines with the exotic flavor of Japanese mochi in these unusual mochi brownies. The rich flavor of chocolate, the hint of vanilla, the chewy texture inside, and the crisp, crackly texture on top will make you so glad you made them!

A stack of three mochi brownies on top of a wooden board.
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We all know and love brownies, but not everyone has tried mochi. They are soft rice buns with a texture like chewy marshmallows. They’re popular in Hawaii as well as Japan.

If you like to try new recipes, especially unusual ones, you have to make these mochi brownies! All the ingredients are ones you’d expect in chocolate brownies apart from the glutinous rice flour which adds in that special Japanese touch!

It’s a nice easy recipe since you just need to combine the ingredients and bake them. And if you're a chocolate fan, then you need to check out my triple chocolate brownies or these dark chocolate brownies too, which are also really easy recipes.

Main Ingredients

The ingredients used to make mochi brownies laid out on a table.

This recipe is a variation on Hawaiian butter mochi. Most of the ingredients are typical brownie ingredients. Let’s take a closer look at what you need for these chewy, fudgy, chocolaty mochi brownies!

  • Cocoa powder: For a rich chocolate taste. Use natural or Dutch-processed cocoa here for the richest, tastiest result.
  • Sweet rice flour: To add Japanese flair. This is the ingredient that will give the mochi brownies their wonderful chewy texture! This kind of flour is also known as mochiko flour, so that’s what you need to look for if you’re getting this from an Asian market. It’s a sweet rice flour made from a kind of short-grain rice. Make sure you get sweet rice flour, not plain rice flour. Oh, and the Thai or Taiwanese brands are just as good as the Japanese ones in this recipe.
  • Milk: For a creamy texture. You can use any kind of milk here including soy or almond milk. Just make sure it’s at room temperature before you start.
  • Vanilla: To complement the chocolate taste. I don’t think I ever made brownies without a hearty splash of vanilla! Use pure vanilla extract for the best result. Vanilla paste would also be good here. Coffee also goes well with the flavor of chocolate so you might like to add a teaspoon of instant espresso powder to the batter too!
  • White sugar: For the perfect amount of sweetness. You could use brown sugar instead for a richer, more molasses-like flavor, or even half white and half brown.

Instructions Overview

Whether or not you’ve made brownies before, you are going to find these mochi brownies really straightforward. The first thing to do is combine the sweet rice flour with the Dutch-processed cocoa. Next add the sugar, salt, and baking powder.

Beat the eggs in a different bowl and add the oil, milk, and vanilla. Beat the mixture well then combine the dry mixture with the wet one. If you have an electric mixer you will find this super-easy. If not, make sure you use plenty of elbow grease!

Pour the batter into a parchment paper-lined baking dish and bake for 35 minutes or until a toothpick is almost clean when inserted into the middle.

An overhead shot of brownies sliced into squares and close up.

Common Questions

What is mochi and how is it made?

Water and mochigome (sticky, short-grain rice) combine to make this delicious Japanese dessert. Mochi can be enjoyed as it is or wrapped around red bean paste or ice cream. The rice flavor of mochi is what we are using to give a subtle Japanese flavor to the brownies.

What does rice flour do in baking?

It’s used as an alternative to all-purpose flour but is made from rice rather than wheat, making it ideal for gluten-free eaters. Used in bread, rice flour gives a tougher texture, shorter shelf life, and smaller volume, but add it to brownies and you will find it adds a wonderful chewy texture!

Is rice flour healthier than regular flour?

It’s higher in manganese and Vitamin B6 and contains more fiber than regular flour, which is yet another reason to fall in love with these mochi brownies!

Why are my brownies coming out like cake?

This often happens if you whisk the ingredients together too much. Over-mixing means you end up with too many air bubbles in the brownie batter and that’s what makes the brownies fluffy instead of dense and chewy.

Why did my brownie become chewy?

It’s important to keep an eye on the baking time. Undercooked brownies can be too gooey in the center while overcooked ones can be dry and tough. My oven takes about 35 minutes to cook these to perfection, but ovens can vary. For the best result, use a toothpick. As soon as it comes out of the brownie mixture clean, take them out of the oven.

Can I make mochi brownies ahead?

Make them a day or two ahead if you like, but they are best enjoyed the same day.

How should I store these brownies?

They should last 3 or 4 days in an airtight container. Keep them at room temperature because refrigerating them can result in a tough texture.

Can I freeze them?

Yes, you can freeze and then thaw them on the countertop. It’s best to freeze mochi brownies individually so you can just thaw what you need.

What should I serve with them?

Mochi brownies are a rich and indulgent treat and you don’t need to accompany them with whipped cream or ice cream. But you can if you want! I love espresso with my brownies. The flavor of the coffee goes well with the rich chocolate taste.

Can I make mochi brownies gluten-free?

You’re in luck since glutinous rice flour is already gluten-free!

The inside of a brownie close up.

Chopnotch Tips

  • When you line the pan with parchment paper, leave some hanging over the edges. This makes it easier to remove the brownies later.
  • Before you put them in the oven, smack the pan on the countertop once to help get rid of air bubbles. This results in a chewier texture.
  • Let them cool before you cut them, otherwise, they will be too sticky to cut neatly.
  • If you have sweet rice flour left over, it works really well for breading instead of all-purpose flour.
Finished brownies scattered on the table ready to eat.

Mochi brownies are a delicious cross between fudgy chocolate brownies and Japanese/Hawaiian mochi. They taste incredible and have a great chewy texture.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Mochi Brownies

You are going to love how rich, fudgy and chewy these brownies are. They are simple to make and have incredible flavor in every bite.
SCALE THIS RECIPE
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 12 brownies

Ingredients

  • 1 cup sweet rice flour, or any type of flour made with glutinous rice
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 1 cup milk, any type of milk at room temperature
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons vanilla extract
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Instructions

  • Preheat the oven to 350°F and line an 8-inch baking pan with parchment paper. Let some extra parchment paper hang over the two ends of the pan for easy removal later.
  • Mix the sweet rice flour and the unsweetened cocoa powder together in a medium bowl and then add the sugar, salt, and baking powder and set aside. In another bowl, beat the eggs for 30 seconds, then add the milk, oil, and vanilla extract and beat for another 30 seconds until foamy. Now pour this mixture into the flour mixture and mix well until the batter is smooth.
  • Pour the batter into the baking pan and bake for 35 minutes. It’s done when an inserted toothpick comes out mostly clean from the center. Let cool to room temperature. Slice and enjoy!
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Notes

  • When you line the pan with parchment paper, leave some hanging over the edges. This makes it easier to remove the brownies later.
  • Before you put them in the oven, smack the pan on the countertop once to help get rid of air bubbles. This results in a chewier texture.
  • Let them cool before you cut them, otherwise, they will be too sticky to cut neatly.
  • If you have sweet rice flour left over, it works really well for breading instead of all-purpose flour.

Nutrition Facts

Calories: 134kcal (7%), Carbohydrates: 22g (7%), Protein: 3g (6%), Fat: 4g (6%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg (10%), Sodium: 69mg (3%), Potassium: 136mg (4%), Fiber: 2g (8%), Sugar: 10g (11%), Vitamin A: 73IU (1%), Calcium: 48mg (5%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
Japanese
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