The Ultimate Mochi Brownies: rich, chocolatey, fudgy, and chewy! Literally the perfect blend of Japanese mochi and American brownies. Ready in 40 minutes. Naturally gluten-free and dairy-free.
Today I’m sharing with you this recipe for Mochi Brownies: a cross between classic American brownies and Japanese Mochi!
They’re chocolatey and fudgy like brownies but sticky and chewy like mochi! 🙂
These are super easy to make and come together in just 40 minutes and are the perfect treat for chocolate or mochi lovers!
Let’s make them!
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! Yeah, they’re mochi! They’re made of soft and chewy sweet rice dough and are stuffed 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 chewy, fudgy brownies!!
These are also naturally Gluten-Free and Dairy-Free!
Mochi Brownies Ingredients
Full measurements included in the recipe card below 🙂 .
- Glutinous rice flour aka sweet rice flour. Mochiko is what you’re looking for but any brand will work. I get mine at my local Asian grocery store and it’s so inexpensive! This flour is what makes these brownies special so do not substitute this ingredient and don’t use rice flour (rice flour isn’t the same thing so it won’t work).
- Unsweetened cocoa powder. Sifted!
- Sugar. Use white granulated 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 strong olive oil flavor.
- Vanilla extract.
ARE THESE 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 THEM?
You can store these in an air-tight container at room temperature for 3-4 days!
HAPPY BAKING!! I hope you’ll love these babies 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 🌈💘
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- 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
- 3 tbsp chocolate chips optional
- 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
- 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, chocolate chips, 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. 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!