The ultimate Mochi Brownies: rich, chocolatey, chewy like a real mochi! Literally the perfect blend of American brownies and Japanese mochi. Naturally gluten-free and dairy-free.
Mochi Brownies Recipe
Mochi Brownies are a cross between classic American brownies and Japanese mochi: they’re rich and chocolatey like brownies with a satisfying crackly top but sticky and chewy like mochi!
These are super easy to make and are the perfect treat for brownie and mochi lovers alike!
Why this recipe works:
- Rich chocolate flavor. This recipe will give you all the flavor of classic brownies: rich and chocolatey.
- Crackly top. Brownies wouldn’t be brownies without their thin crackly top and this recipe allows you to get that!
- Chewy mochi centers. What makes Japanese mochi special is their chewy and sticky texture which is exactly what you get with these Mochi Brownies: the top is crackly and the centers are chewy and sticky like an actual mochi!
- Easy to make. Anyone can make a batch of these, no baking skills required!
- Naturally gluten-free + dairy-free. This recipe relies on glutinous rice flour, the same flour used to make mochi, to get the chewy texture and, best part, any milk works!
Mochi Brownies Ingredients
Full instructions and measurements in the recipe card below 🙂 .
Glutinous rice flour aka sweet rice flour. This is what is used to make actual mochi, so you know you’re getting the same texture! Don’t let the name fool you, this flour doesn’t contain any gluten (it’s GF). You can get it here or just visit your local asian grocery store and grab a bag there, it’s usually much cheaper!
Unsweetened cocoa powder for that rich chocolatey flavor.
Sugar. Use white granulated sugar for this recipe.
Baking powder so your brownies can raise a little.
Chocolate chips or chopped chocolate bars. This adds extra chocolate to your brownies, it’s optional but I highly recommend it because who doesn’t like melty chocolate in brownies?
Salt for flavor.
Eggs for structure.
Any milk. One of my favorite things about this recipe is that it works with any milk: cow milk or plant-based. When I was first testing it for the blog, I used soy milk because I wanted it to be dairy-free and it worked great but whenever I made it for myself I would just use whatever milk I had on hand and it always turned out amazing so definitely use your favorite!
Oil. Vegetable, sunflower, canola are my recommendations as I haven’t tried this recipe with other oils but others may work too, I just can’t guarantee.
Vanilla extract for flavor. Another great option is coconut extract.
How to make Mochi Brownies
Full instructions and measurements in the recipe card below 🙂 .
Can I make these ahead of time?
I wouldn’t recommend it. These brownies are best eaten as they’re made.
How do I store Mochi Brownies?
You can store these in an air-tight container at room temperature for 3-4 days but keep in mind that the crackly top might soften up overtime as the centers are pretty humid.
HAPPY BAKING!! I hope you’ll love this Chocolate Mochi Brownie recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Still Hungry? You may also like:
- Small Batch Brownies for Two
- Chocolate Salami
- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
- 5 Ingredient Chocolate Lava Cakes
Mochi Brownies
Ingredients
- 1 cup (130 g) glutinous rice flour aka sweet rice flour like Mochiko
- 1/2 cup (59 g) unsweetened cocoa powder
- 1/2 cup (100 g) white granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs room temperature
- 1 cup (250 ml) any milk I used almond milk, room temperature
- 2 tbsp (13 g) vegetable oil
- 1 tsp vanilla extract
- 3 tbsp chocolate chips optional
Instructions
- Preheat oven to 350F. Line an 8-inch baking pan with parchment paper leaving an overhang for easy removal.
- Prepare the batter. In a medium bowl, sift together the glutinous rice flour and cocoa powder. Add in the sugar, baking powder, and salt. Set aside. In a separate bowl, beat the eggs with an electric mixer on medium speed for 30 seconds. Add in the milk, vegetable oil, and vanilla extract. Beat for another 30 seconds. The mixture should be foamy. Stir in the chocolate chips, if using. Pour the wet ingredients into the dry ingredients and mix until the batter is completely smooth.
- Bake. Pour the batter into your prepared baking pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean and the brownies are completely set (no jiggle). Remove from the oven and allow to cool down to room temperature before slicing. Enjoy!
Anny says
So gooey and delicious!