There’s something deeply comforting about biting into a warm brownie—the crackly top, the rich chocolate center, the way it melts on your tongue. But imagine pairing that decadent chocolate with the chewy, stretchy texture of mochi. That’s exactly what makes Mochi Brownies so unforgettable.

Growing up in a household that celebrated both American and Asian traditions, brownies and mochi were staples at very different kinds of family gatherings. Brownies showed up at school bake sales and birthday parties, while mochi was reserved for Lunar New Year, Obon festivals, or quiet evenings with green tea. The first time I tried Mochi Brownies, it felt like these two worlds had collided in the most delicious way.

Mochi Brownies aren’t just a novelty—they’re a celebration of cultural fusion. With their crisp edges, fudgy middle, and chewy base, they bring together everything we love about brownies with the bounce and bite of Japanese mochi. They’re also naturally gluten-free, thanks to the use of glutinous rice flour. Whether you’re baking for a potluck, a cozy weekend treat, or simply craving something unique, these brownies will win hearts every time.

Why You’ll Love This Recipe

• Unique Texture: A satisfying blend of chewy mochi and fudgy brownie in every bite.
• Gluten-Free: Made with glutinous rice flour, these brownies are safe for gluten-sensitive eaters.
• Deep Chocolate Flavor: Real dark chocolate and cocoa powder deliver a rich, indulgent taste.
• Easy to Make: Simple ingredients, minimal prep, and big payoff.
• Great for Sharing: These crowd-pleasers are perfect for potlucks, gifts, or family dessert nights.

INGREDIENTS YOU’LL NEED:

• 1/4 cup unsweetened cocoa powder
• 1/2 cup dark chocolate, chopped
• 5 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 2 large eggs (room temperature)
• 1 1/2 cups milk
• 1 1/2 cups glutinous rice flour (not regular rice flour)
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• Chocolate chunks (optional, for topping)

HOW TO MAKE MOCHI BROWNIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Preheat your oven to 320°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Melt Chocolate and Butter
In a heatproof bowl over a simmering pot of water (double boiler method), gently melt the dark chocolate with the butter. Stir occasionally until smooth. Remove from heat and set aside to cool slightly.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs and vanilla. Pour in the milk and whisk until combined.

Step 4: Blend in Chocolate Mixture
Once the chocolate has cooled a bit (so it doesn’t scramble the eggs), pour it into the milk and egg mixture. Stir gently until smooth and glossy.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the glutinous rice flour, cocoa powder, sugar, baking powder, and salt.

Step 6: Combine Everything
Slowly add the dry ingredients to the wet, stirring until you get a thick, smooth batter. It should be slightly runnier than traditional brownie batter—don’t worry, this helps it stay chewy.

Step 7: Pour and Top
Pour the batter into your prepared pan. Use a spatula to spread it evenly. If you like, sprinkle chocolate chunks or chips over the top for an extra indulgent touch.

Step 8: Bake
Place the pan in the center of your preheated oven and bake for 55 to 60 minutes. The center should be set but still slightly soft to the touch, and a toothpick should come out with a few moist crumbs.

Step 9: Cool and Cut
Let the brownies cool completely in the pan. Use the parchment overhang to lift them out, then slice into squares using a lightly oiled knife for cleaner edges.

HELPFUL TIPS:

• Use Glutinous Rice Flour Only: This is key to getting that chewy mochi texture. Regular rice flour won’t work.
• Don’t Overbake: You want a slightly gooey center. Overbaking will make the brownies too firm.
• Sift for Smoothness: For an ultra-smooth batter, sift the dry ingredients before mixing.
• Oil Your Knife: Lightly oil your knife when cutting to prevent the sticky center from dragging.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 brownies
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-American fusion
• Diet: Gluten-Free

NOTES:

• Texture Will Vary with Storage: Fresh from the oven, they’re soft and chewy. Stored in the fridge, they become more firm and dense, almost like fudge.
• Add-ins: Try folding in chopped nuts or shredded coconut for extra flavor and texture.

NUTRITIONAL INFORMATION: (per brownie, approx.)

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Sugar: 20g
• Protein: 4g
• Cholesterol: 50mg
• Sodium: 100mg

FREQUENTLY ASKED QUESTIONS:

Can I make Mochi Brownies dairy-free?
Yes! Substitute the butter with coconut oil and use your favorite plant-based milk.

Can I make this ahead of time?
Definitely. These store well and actually taste better the next day once the texture settles.

What’s the difference between glutinous rice flour and regular rice flour?
Glutinous rice flour is made from sticky rice and creates the chewy, stretchy texture. Regular rice flour lacks this and will produce a crumbly result.

STORAGE INSTRUCTIONS:

Store Mochi Brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, but note that chilling makes them firmer. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other chewy delights:

• Chocolate Chip Cookie and Caramel Peanut Butter Bars
• Sticky Toffee Pudding – A Rich and Indulgent Dessert
• Chewy and Fudgy Mochi Brownies
• Pistachio Brownies

CONCLUSION:

Mochi Brownies are where tradition meets indulgence—a dessert that brings chewy texture, deep chocolate flavor, and nostalgic joy in every bite. Whether you’re trying them for the first time or baking them for the hundredth, they offer something unexpected yet comfortingly familiar. Bake a batch, share a square (or not), and experience the magic of mochi-infused brownies.

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