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Mochi Brownies
MaraLila

Mochi Brownies

Mochi Brownies are the ultimate fusion dessert — combining the rich, fudgy depth of a classic chocolate brownie with the irresistible chewy pull of Japanese mochi. Made with glutinous rice flour instead of all-purpose flour, these brownies develop a dense, stretchy, extraordinarily satisfying texture with a beautiful crinkly top crust. They are naturally gluten-free, incredibly easy to make, and genuinely unlike any brownie you have tasted before. For another Japanese-inspired chocolate treat, try our Matcha Brownies.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Fusion, Japanese
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup glutinous rice flour / mochiko (160g) — do not substitute with regular rice flour
  • 0.75 cup granulated sugar (150g)
  • 0.25 cup light brown sugar, packed (50g)
  • 0.5 cup unsweetened Dutch-process cocoa powder (45g)
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, melted and cooled slightly (115g)
  • 2 large eggs, at room temperature
  • 1 cup whole milk or full-fat coconut milk for dairy-free (240ml)
  • 1 tsp pure vanilla extract
  • 0.5 cup semi-sweet or dark chocolate chips or chunks (90g)
  • flaky sea salt for finishing (optional)

Equipment

  • 8x8-inch Baking Pan The standard pan size for this recipe. Line with parchment paper — do not skip this step.
  • Kitchen Scale Highly recommended for measuring glutinous rice flour accurately. Cup measurements can vary significantly.
  • Two Mixing Bowls One for dry ingredients, one for wet ingredients.
  • Whisk and Rubber Spatula For combining ingredients and folding in chocolate chips.
  • Sharp Chef's Knife For cutting clean squares. Wipe the blade with a damp cloth between each cut.

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to create a sling for easy removal. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, brown sugar, Dutch-process cocoa powder, baking powder, and fine sea salt. Whisk thoroughly until evenly combined with no cocoa lumps remaining.
  3. In a separate bowl or large measuring jug, whisk together the melted and slightly cooled butter, both room-temperature eggs, whole milk, and vanilla extract until fully combined, smooth, and glossy with no visible streaks of egg.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until smooth with no dry pockets remaining. The batter will be notably thinner than traditional brownie batter — this is completely normal. Unlike wheat-based brownies, this batter is forgiving and does not suffer from overmixing.
  5. Fold most of the chocolate chips through the batter, reserving a small handful. Pour the batter into the prepared pan and spread into an even layer. Scatter the reserved chocolate chips over the top and add a generous pinch of flaky sea salt if using.
  6. Bake at 350°F (175°C) for 40 to 45 minutes, until the top looks set, matte, and slightly crinkled. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Do not overbake — an overbaked mochi brownie loses its signature chew.
  7. Allow the brownies to cool completely in the pan at room temperature — at least 1 to 2 hours. For best results, transfer to the refrigerator for an additional hour before cutting. Use the parchment sling to lift the slab onto a cutting board. Slice into 16 squares using a sharp knife wiped clean between each cut. Serve cold or at room temperature.

Notes

Pro Tips: Always use glutinous rice flour (mochiko) — regular rice flour will not create the signature chew and will produce a gritty, sandy texture instead. Use a kitchen scale for accuracy, especially for the glutinous rice flour, as cup measurements can vary significantly. Brown the butter for an extra layer of toffee-like depth in the chocolate flavor. Never cut warm mochi brownies — the interior continues setting as it cools, and cutting too early produces a sticky, gummy mess. Cool completely at room temperature, then chill in the refrigerator for at least 1 hour before slicing for the cleanest cuts and most pronounced chew. Add 1 tablespoon of espresso powder to intensify the chocolate flavor without making the brownies taste like coffee. Store in the refrigerator for up to 5 days — the texture actually improves as it chills.