Name: The BEST Mochi Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 cup sweet rice flour (mochiko); 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup chocolate chips (optional)

These chewy, chocolatey Mochi Brownies combine the fudgy goodness of traditional brownies with the unique, chewy texture of mochi. The result is a cross-cultural dessert that’s irresistibly dense, rich, and has that signature bounce that mochi lovers crave.

Why You’ll Love This Recipe

Mochi brownies offer the best of both worlds: they have the deeply satisfying chocolate flavor of classic brownies but with the distinctive elastic, chewy texture that comes from sweet rice flour. They’re gluten-free naturally, making them perfect for those with wheat sensitivities. The preparation is surprisingly simple—just mix, pour, and bake—with no complicated techniques required. These brownies maintain their moisture for days and actually develop an even better texture after sitting overnight, making them ideal for make-ahead desserts or treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet rice flour (mochiko) is the key ingredient that gives these brownies their signature chewy, bouncy texture. Unlike regular rice flour, sweet rice flour has higher starch content that creates that distinctive mochi consistency when baked. It’s naturally gluten-free and can typically be found in the Asian food section of grocery stores or specialty markets.

Unsweetened cocoa powder provides the deep chocolate flavor that makes these brownies so satisfying. Use Dutch-processed cocoa for a smoother, less acidic chocolate taste, or natural cocoa powder for a more intense flavor.

Granulated sugar not only sweetens the brownies but also contributes to their structure and moisture retention. The sugar dissolves into the batter, helping create that dense, fudgy interior.

Baking powder gives a slight lift to the brownies without making them cakey. The small amount used helps maintain their dense texture while preventing them from becoming too heavy.

Salt enhances all the flavors in the brownie, especially the chocolate notes. Even this small amount makes a significant difference in the final taste profile.

Milk adds necessary moisture to the batter and helps activate the sweet rice flour’s sticky properties. Whole milk provides the richest results, but you can substitute with plant-based alternatives.

Unsalted butter contributes richness and helps carry the chocolate flavor throughout the brownie. Melting it first ensures even distribution in the batter.

Eggs act as a binding agent while also adding structure and richness to the brownies. They help create that perfect balance between chewy and fudgy.

Vanilla extract complements and enhances the chocolate flavor with its aromatic qualities. A good quality pure vanilla extract makes a noticeable difference.

Chocolate chips add pockets of melty chocolate goodness throughout the brownies. You can use semi-sweet, dark, or milk chocolate depending on your preference, or omit them altogether for a more uniform texture.

Directions

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the sweet rice flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until smooth.
Fold in chocolate chips if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely before slicing into squares and serving.

Servings and Timing

This recipe yields 16 brownies when cut into even squares. Preparation takes approximately 10 minutes, and baking time is 35-40 minutes. Allow additional time for cooling (at least 1 hour) before cutting for the cleanest slices. Each brownie contains approximately 220 calories.

Variations

Matcha Mochi Brownies: Replace 2 tablespoons of the cocoa powder with matcha powder for a green tea twist with chocolate undertones.

Peanut Butter Mochi Brownies: Swirl 1/4 cup of warmed peanut butter into the batter before baking for a nutty variation.

Black Sesame Mochi Brownies: Add 2 tablespoons of ground black sesame seeds to the batter for a nutty, earthy flavor.

Red Bean Mochi Brownies: Fold in 1/2 cup of sweetened red bean paste for a traditional Japanese fusion dessert.

Coconut Mochi Brownies: Replace half the milk with coconut milk and sprinkle shredded coconut on top before baking.

Miso Mochi Brownies: Add 1 tablespoon of white miso paste to the wet ingredients for a sweet-savory complexity.

Storage/Reheating

Mochi brownies actually improve with a day of rest as the texture becomes even chewier. Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the texture may become firmer when cold.

To freeze, wrap individual brownies in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving.

While these brownies are delicious at room temperature, you can reheat them for 10-15 seconds in the microwave for a softer texture. Be careful not to overheat, as this can make them tough.

FAQs

What is sweet rice flour and can I substitute it?

Sweet rice flour (also called glutinous rice flour or mochiko) is made from ground sticky rice. It’s what gives these brownies their characteristic chewy texture. Despite its name, it doesn’t contain gluten. You cannot substitute regular rice flour or wheat flour, as neither will create the chewy mochi texture.

Why are my mochi brownies too hard?

Overly firm brownies usually result from overbaking. Since mochi brownies firm up significantly as they cool, it’s better to slightly underbake them. The toothpick should come out with a few moist crumbs, not completely clean.

Can I make these brownies vegan?

Yes, you can substitute the butter with coconut oil or vegan butter, use plant-based milk, and replace eggs with a mixture of 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes before using).

How do I know when mochi brownies are done baking?

Mochi brownies are done when the top is set but still slightly soft to the touch. A toothpick inserted in the center should come out with a few moist crumbs. The center might look slightly underdone, but it will continue to cook and set as it cools.

Why do my mochi brownies sink in the middle?

A slight sink in the middle is normal for dense, moist brownies. However, significant sinking might indicate underbaking or opening the oven door too early in the baking process.

Can I double this recipe?

Yes, you can double the recipe and bake in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes, but still check for doneness using the toothpick method.

How do I get clean cuts when slicing mochi brownies?

For the cleanest cuts, make sure the brownies are completely cooled. Use a sharp knife and wipe it clean between cuts. For even cleaner cuts, refrigerate the brownies for 30 minutes before slicing.

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

Regular brownies use wheat flour and have a fudgy or cakey texture, while mochi brownies use sweet rice flour and have a distinctive chewy, elastic texture similar to Japanese mochi desserts.

Can I add nuts to this recipe?

Absolutely! Add 1/2 cup of chopped walnuts, pecans, or almonds to the batter along with the chocolate chips for added crunch and flavor.

Why do mochi brownies have a different texture the next day?

Mochi brownies often have an even better texture the day after baking. The sweet rice flour continues to set overnight, creating that perfect chewy texture. This is why many people prefer to make them a day ahead of serving.

Conclusion

Mochi Brownies represent a perfect fusion of East and West—combining the beloved American chocolate brownie with the distinctive chewy texture of Japanese mochi. Their unique consistency and rich chocolate flavor make them stand out from traditional brownies, while their naturally gluten-free nature makes them accessible to more dessert lovers. Whether you’re already a fan of mochi or trying it for the first time, these brownies offer a delightful textural experience that’s both familiar and excitingly different. Make a batch for your next gathering, and watch as guests discover the joy of this cross-cultural dessert that manages to improve with time, making it the perfect make-ahead treat.