The Ultimate Mochi Brownies: rich, thick, and incredibly fudgy! These Mochi Brownies are the perfect blend of Japanese mochi and American brownies. They’re chocolatey, chewy, and naturally gluten-free and dairy-free. If you love chocolate, these are for you!
MOCHI BROWNIES
OH HELLO!! Today we’re making Mochi Brownies: rich, chocolatey, oh-so-fudgy, and *so* easy to make. They’re naturally gluten-free and dairy-free too which is great for all of you gluten-free/dairy-free people out there!
If you love brownies, you *need* these in your life. Especially if you love thick, fudgy brownies because these babies are exactly that: thick and fudgy as hell! They literally melt in your mouth and you’re going to want to eat the whole pan!
SO. Get your ingredients out and let’s get started!
WHAT ARE MOCHI BROWNIES OR BROWNIE MOCHI?
In case you’re a bit confused: a mochi brownie is a cross between a Japanese mochi and a classic brownie.
So you know those cute little Japanese balls? They’ve been all over the internet in the past few years! They’re made of soft and chewy sweet rice dough and are filled with different fillings going from red bean paste to ice cream.
Mochi Brownies have the super chewy texture of a regular mochi but… they’re brownies! The batter contains eggs, chocolate, basically everything you’d use to make a pan of classic brownies. The result is the fudgiest brownies!!
These are also naturally Gluten-Free Brownies and Dairy-Free Brownies!
WHAT INGREDIENTS DO I NEED TO MAKE MOCHI BROWNIES?
- Glutinous rice flour aka sweet rice flour. Mochiko is what you’re looking for but any brand will work. I get my glutinous rice flour at my local Asian grocery store and it’s super inexpensive there! This flour is 100% gluten-free and it’s what makes these brownies *so* fudgy. Do NOT use rice flour! Rice flour isn’t the same thing as glutinous rice flour so it won’t work :(.
- Unsweetened cocoa powder.
- Sugar.
- Baking powder.
- Eggs. Take them out of the refrigerator and allow them to reach room temperature!
- Any milk. I used almond milk but you can use any plant-based milk or regular milk (if you’re not dairy-free). Regular milk will give these brownies a slightly richer flavor! The milk should be room temperature too.
- Vegetable oil. I used sunflower but peanut or canola will work too. Do not use olive oil as it can cause your brownies to have a distinct olive oil flavor.
- Vanilla extract.
ARE MOCHI BROWNIES GLUTEN-FREE / DAIRY-FREE?
Yes, these are 100% gluten-free brownies and they’re also dairy-free! If you have a gluten intolerance, gluten allergy, or dairy intolerance, these brownies are for YOU!!
As usual, you should make sure that all the ingredients you purchased are gluten-free and dairy-free before making this recipe.
HOW DO YOU STORE MOCHI BROWNIES?
You can store your mochi brownies in an air-tight container at room temperature for 3-4 days!
HAPPY BAKING BABES!! I hope you’ll love these fudgy Mochi Brownies as much as I do! Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! <3
OH! YOU MIGHT ALSO LIKE MY:
Mochi Brownies
Ingredients
- 1 cup glutinous rice flour aka sweet rice flout
- 1/2 cup unsweetened cocoa powder
- 1/2 cup white granulated sugar
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp chocolate chips optional, any kind
- 2 eggs room temperature
- 1 cup any milk I used almond milk
- 2 tbsp vegetable oil I used sunflower but peanut or canola are okay
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line an 8 x 8 inch baking pan with parchment paper leaving an overhang.
- In a medium bowl, sift together the glutinous rice flour and cocoa powder. Add the sugar, baking powder, salt, and chocolate chips (if using). Mix until combined.
- 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.
- Pour the wet ingredients into the dry ingredients and mix until the batter is completely smooth, then pour into you prepared baking pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean and the mochi brownies are completely set (no jiggle). Remove from the oven and allow to cool down to room temperature before slicing.
I tried this recipe as written because I was so excited. Kind of disappointed. Turned out more like a cake than gooey brownies. Still good, nut just OK.
Hey Anny! These are Mochi brownies so they have a fudgy but sticky mochi-like texture, they’re not supposed to be like regular brownies. If they turned out cakey you might have overbaked them little. I’m happy to troubleshoot if provided with more details. Have a sweet day!