Get ready to fall in love with the irresistible Mochi Brownies Recipe: a heavenly mash-up of fudgy chocolate brownies and chewy, stretchy mochi. This unique treat combines classic cocoa richness with a bouncy, satisfying bite thanks to sweet rice flour, leaving you with a delightfully gluten-free dessert experience. Whether you’re a mochi enthusiast or simply craving something out of the ordinary, you’re in for a treat that delivers on both flavor and texture.
Ingredients You’ll Need
This is one of those delightful recipes where everyday staples transform into something unforgettable. Each ingredient brings its own personality: mochi’s signature stretch, cocoa’s depth, and plenty of chocolatey joy. Don’t skip any, because together they create the magical Mochi Brownies Recipe you’ll want to make again and again!
- Mochiko (sweet rice flour): The secret behind the signature mochi chew and naturally gluten-free base.
- Unsweetened cocoa powder: Gives these brownies their deep, luscious chocolate flavor and beautiful dark color.
- Granulated sugar: Adds just the right amount of sweetness to balance the bittersweet cocoa.
- Baking powder: Provides a gentle lift, ensuring your brownies aren’t too dense.
- Salt: Enhances all the other flavors, making every bite pop.
- Large eggs: Binds the batter and adds richness for that classic brownie fudginess.
- Whole milk (or any plant milk): Brings everything together and keeps the crumb moist—coconut milk adds extra indulgence!
- Unsalted butter (melted): Infuses richness and a luxurious mouthfeel in every bite.
- Vanilla extract: Adds fragrance and a subtle warmth that rounds out the chocolate flavor.
- Chocolate chips (optional): Fold these in for extra gooey chocolate pockets; totally irresistible!
How to Make Mochi Brownies Recipe
Step 1: Prepare Your Pan and Preheat Oven
First, set yourself up for baking success! Preheat your oven to 350°F (175°C) so it’s at the perfect temperature when you’re ready to bake. Grab an 8×8-inch baking pan and grease it well or line it with parchment paper—this makes for easy removal and zero sticking later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the mochiko, cocoa powder, sugar, baking powder, and salt. Take a moment to make sure everything is well combined and there are no lumps. This even mix is key to uniform texture and taste throughout your Mochi Brownies Recipe.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract. Whisk until the mixture looks creamy and smooth with no streaks of egg remaining. This combination brings moisture and richness to the finished brownies!
Step 4: Make the Brownie Batter
Pour the wet ingredients over the dry mixture. Whisk everything together until your batter is completely smooth and lump-free—mochi flour can sometimes clump, so give it a little extra love if needed. If you’re adding chocolate chips, gently fold them in at this point.
Step 5: Bake to Gooey Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula for an even bake. Slide it into the oven and bake for 35–40 minutes. You’ll know they’re ready when the edges look set and the center is slightly firm with that perfectly chewy, mochi-like texture. Try not to overbake, so you don’t lose the signature fudgy stretch!
Step 6: Cool and Slice
Let your brownies cool completely in the pan—this ensures they set up beautifully and slice cleanly. Once cool, lift out (thanks, parchment!) and cut into 9 delicious squares. Now, do your best to resist eating them all at once!
How to Serve Mochi Brownies Recipe
Garnishes
Dress up each brownie square with a sprinkle of powdered sugar for a snowy finish, a drizzle of chocolate sauce, or even a scattering of toasted coconut or sesame seeds. Fresh berries or a dollop of whipped cream make each bite extra special and photogenic!
Side Dishes
A scoop of creamy vanilla (or matcha!) ice cream next to your mochi brownie is downright decadent. If you want something lighter, serve with a refreshing fruit salad—citrus and berries pair beautifully with the Mochi Brownies Recipe’s rich chocolate notes.
Creative Ways to Present
Stack cubes on a fancy platter for a party tray, or pack individually wrapped brownies for lunchbox surprises and picnics. For special occasions, cut them into bite-size pieces and serve on skewers with fruit for brownie kabobs!
Make Ahead and Storage
Storing Leftovers
Keep any leftover mochi brownies in an airtight container at room temperature. They stay wonderfully chewy and fudgy for up to three days—if they last that long! For hot weather or longer storage, pop them in the fridge to maintain their chewy bite.
Freezing
These brownies freeze beautifully. Place cooled squares in a single layer, separated by parchment, in an airtight container. Freeze for up to two months, and simply thaw at room temperature for a lunchbox treat or a midnight snack.
Reheating
For that just-baked freshness, warm individual squares in the microwave for 10–15 seconds. The heat revives the signature mochi texture and gently melts any chocolate chips, making each bite extra luscious.
FAQs
Is this Mochi Brownies Recipe truly gluten-free?
Yes! This recipe uses mochiko (sweet rice flour) instead of wheat, making it a delicious option for those needing or wanting to skip gluten while still enjoying a chewy, chocolatey experience.
Can I use plant-based milk or vegan substitutions?
Absolutely. Swap whole milk for any unsweetened plant milk—like coconut, almond, or oat. To go fully vegan, use a plant-based butter and substitute the eggs with a flax or chia egg.
Why is my brownie center so soft?
That’s the mochi magic at work! Expect the center to set up with a chewy, stretchy texture rather than being cakey. Cool brownies completely before cutting for cleaner pieces.
Can I double this Mochi Brownies Recipe for a bigger crowd?
Definitely! Simply double all the ingredients and use a 9×13 inch pan, increasing bake time by about 10 minutes. Check for doneness at the edges and resist overbaking to preserve that amazing texture.
What’s the best way to add extra flavor or flair?
Try swirling in some nut butter before baking, or adding chopped nuts, dried fruit, or a pinch of matcha powder to jazz up the batter. Let your creativity run wild!
Final Thoughts
Chocolate lovers and mochi fans alike will adore this Mochi Brownies Recipe, with its divine combination of fudgy richness and that playful, chewy bounce. Dust off your baking pan and let these brownies surprise you—they just might become your new favorite treat.
Print
Mochi Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of Japanese mochi and classic brownies with this Mochi Brownies recipe. These chewy, gluten-free treats are rich in chocolate flavor and have a unique, mochi-like texture that will leave you craving for more.
Ingredients
Dry Ingredients:
- 1 cup mochiko (sweet rice flour)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk (or any plant milk)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine mochiko, cocoa powder, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and whisk until smooth.
- Add Chocolate Chips: Fold in chocolate chips if desired.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes until the edges are set and the center is slightly firm.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into squares.
Notes
- These brownies have a chewy, mochi-like texture and are naturally gluten-free.
- For added richness, use coconut milk or swirl nut butter on top before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
