Chewy and Fudgy Mochi Brownies

Mochi brownies are the perfect fusion of two beloved treats: the rich, fudgy goodness of classic brownies and the chewy, slightly stretchy texture of mochi. If you love traditional brownies but want to experience a unique twist, this recipe will introduce you to an irresistible dessert that blends the best of both worlds.

These mochi brownies have a crisp, crackly top, a deep chocolate flavor, and a delightfully chewy center, making them a standout dessert for any occasion. Inspired by Japanese mochi, which is made from glutinous rice flour, this recipe takes a modern approach by incorporating chocolate into the mix. Whether you’re a fan of traditional brownies or love the satisfying chew of mochi, this recipe will be a game-changer.

Serve these brownies with a scoop of vanilla ice cream, a drizzle of caramel, or enjoy them on their own with a cup of tea or coffee. No matter how you choose to indulge, these chewy and fudgy mochi brownies are sure to become a favorite in your household!

Why You’ll Love This Recipe

• Chewy and Fudgy Texture – The combination of glutinous rice flour and chocolate creates an incredibly unique texture that’s both rich and delightfully chewy.
• Simple to Make – No complicated steps or fancy equipment needed—just mix, pour, and bake!
• Gluten-Free – Since it’s made with glutinous rice flour, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Perfect for Any Occasion – Whether you’re making them for a party, a potluck, or a simple dessert at home, these brownies are always a hit.

Ingredients You’ll Need

• 1 cup glutinous rice flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 eggs
• 1 cup milk
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

How to Make Mochi Brownies

Step 1: Preheat the Oven and Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal. Since mochi brownies have a slightly stickier texture than traditional brownies, lining the pan with parchment paper ensures a smooth release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the glutinous rice flour, cocoa powder, sugar, salt, and baking powder. This helps evenly distribute the ingredients and prevents any lumps from forming.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs, then add in the milk, melted butter, and vanilla extract. Stir until everything is well combined.

Step 4: Mix the Batter

Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth batter. The consistency will be slightly different from regular brownie batter—it will be a bit thicker and stickier due to the glutinous rice flour. Once combined, fold in the chocolate chips to add extra bursts of chocolatey goodness.

Step 5: Bake Until Set

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30–35 minutes or until the top is set and slightly crackly. The center should still have a little give when pressed lightly. Since mochi brownies are naturally chewy, they won’t have the same firm texture as regular brownies when done.

Step 6: Cool and Serve

Let the brownies cool in the pan for at least 15–20 minutes before slicing. This allows the chewy texture to set properly. Cut them into squares and enjoy!

Helpful Tips

• Use Glutinous Rice Flour (Mochiko) – Regular rice flour will not work in this recipe. Make sure you’re using glutinous rice flour, which gives these brownies their signature chewy texture.
• Don’t Overbake – Mochi brownies firm up as they cool, so take them out when the top is set but the center is still slightly soft. Overbaking can make them too dry.
• Customize with Toppings – Sprinkle sea salt on top for a sweet-and-salty contrast, or add nuts for a crunchy texture.
• Cut with a Greased Knife – To get clean slices, lightly grease your knife with oil or butter before cutting. The sticky texture of mochi can make slicing tricky otherwise.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 9–12 brownies
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Japanese-American)
• Diet: Gluten-Free

Notes

• Store leftover mochi brownies in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture, refrigerate them, but let them come to room temperature before eating for the best chewiness.
• These brownies taste even better the next day as the flavors settle and the texture becomes even chewier.

Nutritional Information (Per Serving)

Approximate values:

• Calories: 210
• Carbohydrates: 32g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Sugar: 18g
• Fiber: 2g
• Sodium: 100mg

(Note: Nutritional values may vary based on ingredients used.)

Frequently Asked Questions

1. Can I make mochi brownies dairy-free?

Yes! Simply substitute the butter with coconut oil or a dairy-free butter alternative, and use almond or oat milk instead of regular milk.

2. Why are my brownies too soft or too gooey?

Mochi brownies have a naturally chewy and slightly gooey texture, but if they seem underbaked, you may need to let them cool longer. They firm up as they sit.

3. Can I freeze mochi brownies?

Yes! Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.

4. What’s the difference between regular brownies and mochi brownies?

Traditional brownies are cake-like or fudgy, whereas mochi brownies have a chewy, stretchy texture due to glutinous rice flour. It’s a completely different (but delicious) experience!

5. Can I add extra chocolate?

Absolutely! Mix in more chocolate chips or even drizzle melted chocolate over the top after baking for an extra decadent touch.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to a week, but allow them to come to room temperature before eating for the best texture.
• Freezer: Freeze for up to 2 months. Wrap slices individually and thaw before enjoying.

Related Recipes

If you loved these mochi brownies, here are some other treats to try:

• Fudgy Cottage Cheese Protein Brownies
• Strawberry Sweetheart Brownies
• Decadent Caramel Brownies
• Decadent Cheesecake Brownies

Conclusion

Mochi brownies are the ultimate treat for anyone who loves a chewy, fudgy dessert with a unique twist. Whether you’re making them for a gathering or just to satisfy a chocolate craving, they’re guaranteed to impress. Give this recipe a try and experience the perfect harmony of mochi and brownies in one delicious bite!

Print