Mochi Brownies

These Mochi Brownies combine the fudgy richness of classic brownies with the chewy texture of mochi, creating a unique and irresistible dessert. With deep chocolate flavor, a soft, chewy bite, and a crisp top layer, these Hawaiian-inspired treats are perfect for any occasion.

Why You’ll Love This Recipe

• Chewy & Fudgy: The best of both brownies and mochi in one dessert.
• Gluten-Free: Made with glutinous rice flour, so no wheat flour needed.
• Rich Chocolate Flavor: A combination of dark chocolate and cocoa powder.
• Easy to Make: Simple ingredients and straightforward steps.
• Perfect for Sharing: A great treat for parties, potlucks, or afternoon snacks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients:

• 1½ cups glutinous rice flour
• ¼ cup cocoa powder
• ¾ cup sugar
• 1 tsp baking powder
• ⅛ tsp salt

Wet Ingredients:

• ½ cup dark chocolate
• 5 tbsp unsalted butter
• ½ tsp vanilla extract
• 2 eggs (room temperature)
• 1½ cups milk

Toppings:

• Chocolate chunks (to taste)

Directions

1. Preheat & Prepare the Pan:

1. Preheat your oven to 320°F (160-170°C).
2. Line an 8×8 inch (20×20 cm) baking pan with baking paper to prevent sticking.

2. Melt the Chocolate & Butter:

1. In a double boiler (bain-marie), melt the dark chocolate and butter together.
2. Stir until smooth and well combined. Remove from heat and let cool slightly.

3. Mix the Wet Ingredients:

1. In a bowl, whisk together eggs and vanilla extract until blended.
2. Add the milk and stir until fully combined.
3. Gradually mix in the melted chocolate and butter until smooth.

4. Combine Dry & Wet Ingredients:

1. In another bowl, sift together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar.
2. Slowly pour the wet mixture into the dry ingredients, stirring until you get a smooth batter.
3. Strain the batter through a sieve while pouring into the baking pan to avoid lumps.

5. Bake the Brownies:

1. Sprinkle chocolate chunks evenly over the top.
2. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly firm.

6. Cool & Serve:

1. Let the brownies cool in the pan before transferring to a wire rack.
2. Once cooled, slice into squares and serve.

Servings and Timing

• Servings: 8 brownies
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Matcha Mochi Brownies: Replace 2 tbsp cocoa powder with matcha powder for a green tea twist.
• Peanut Butter Swirl: Add ¼ cup peanut butter swirled into the batter before baking.
• Extra Chewy: Increase the glutinous rice flour to 1¾ cups for a firmer texture.
• Dairy-Free: Use plant-based milk and vegan butter.
• Nutty Crunch: Add chopped walnuts or almonds for texture.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 2 months.
• Reheating: Microwave for 15-20 seconds for a warm, chewy texture.

FAQs

What makes mochi brownies different from regular brownies?

Mochi brownies have a chewier texture due to the glutinous rice flour, giving them a unique bite compared to traditional fudgy or cakey brownies.

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour won’t create the same chewy texture—only glutinous rice flour works for mochi-style brownies.

How do I know when mochi brownies are done baking?

The edges should be set and slightly crispy, while the center should still feel soft but not liquid.

Can I use white chocolate instead of dark chocolate?

Yes! White chocolate will create a sweeter, creamier version of mochi brownies.

Why is my batter lumpy?

Make sure to sift the dry ingredients and pour the wet mixture through a fine-mesh sieve to avoid lumps.

Can I use almond or oat milk instead of regular milk?

Yes! Any non-dairy milk can be used without affecting the texture too much.

Do these brownies taste like traditional mochi?

They have the chewy texture of mochi but the flavor of classic chocolate brownies.

How do I get clean cuts when slicing mochi brownies?

Use a sharp knife brushed with oil to prevent sticking and get smooth slices.

Can I reduce the sugar?

Yes, but reducing sugar may slightly affect the texture. A minimum of ½ cup is recommended for balance.

How can I make the tops extra glossy?

Brush a thin layer of melted butter or chocolate over the brownies once cooled.

Conclusion

These Mochi Brownies are a delightful blend of chewy mochi and rich chocolatey brownies, making them the ultimate treat for dessert lovers. Whether you’re trying them for the first time or looking for a unique twist on brownies, this recipe is sure to impress. Try them today and enjoy a deliciously chewy, chocolate-filled experience!

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• Author: asma
• Total Time: 1 hour 15 minutes
• Yield: 8 brownies 1x
• Diet: Gluten Free

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Description

These Mochi Brownies are a chewy, chocolatey twist on traditional brownies, combining the rich flavor of dark chocolate with the soft, bouncy texture of mochi. Made with glutinous rice flour, these Hawaiian-inspired brownies are gluten-free, delightfully fudgy, and irresistibly delicious!

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Ingredients

Scale 1x2x3x

Wet Ingredients:

• 1/2 cup dark chocolate, melted
• 5 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 2 eggs, room temperature
• 1 1/2 cups milk

Dry Ingredients:

• 1 1/2 cups glutinous rice flour (mochi flour)
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/8 tsp salt
• 3/4 cup sugar

For Topping:

• Chocolate chunks, to taste

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Instructions

1. Preheat & Prepare the Baking Pan:

1. Preheat your oven to 320°F (160-170°C).
2. Line a 20×20 cm (8×8 inch) baking pan with baking paper.

2. Melt the Chocolate & Butter:

3. Using a double boiler (bain-marie), melt dark chocolate and butter together, stirring until smooth.
4. Remove from heat and let cool slightly.

3. Mix the Wet Ingredients:

5. In a separate bowl, whisk eggs and vanilla extract until well combined.
6. Add milk and stir until blended.
7. Gradually mix in the melted chocolate and butter mixture, stirring until smooth.

4. Combine Wet & Dry Ingredients:

8. In another bowl, whisk together glutinous rice flour, cocoa powder, baking powder, salt, and sugar.
9. Slowly pour the wet mixture into the dry ingredients, stirring until you have a smooth batter.

5. Bake the Mochi Brownies:

10. Pour the batter into the prepared baking pan, using a sieve to remove any lumps.
11. Sprinkle chocolate chunks evenly on top.
12. Bake for 55-60 minutes, until the top is set and a toothpick inserted comes out clean.

6. Cool & Serve:

13. Let the brownies cool completely in the pan before transferring to a wire rack.
14. Once cooled, cut into squares and serve. Enjoy your chewy, chocolatey mochi brownies!

Notes

• Use Baking Paper: This prevents sticking and ensures perfect brownies.
• Cooling is Key: Mochi brownies need time to set—cool completely before cutting.
• Cutting Tip: Brush your knife with a little oil for clean, easy cuts.
• Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian / Asian Fusion