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Mochi Brownies

These Mochi Brownies are a rich, chewy twist on traditional brownies—perfect for anyone who loves gooey textures with deep chocolate flavor. Made with glutinous rice flour, they're naturally gluten-free and have that signature mochi bounce inside with a crisp outer edge.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Asian-American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup mochiko flour glutinous rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter melted
  • 1 cup milk or coconut milk for dairy-free
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. In a mixing bowl, whisk together mochiko flour, cocoa powder, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then mix in melted butter, milk, and vanilla.
  4. Combine the wet and dry mixtures and stir until smooth. Fold in chocolate chips if using.
  5. Pour the batter into the greased pan and spread evenly.
  6. Bake for 35–40 minutes, or until edges are set and a toothpick comes out with just a few moist crumbs.
  7. Allow to cool fully before slicing into squares. The texture will firm up more once cooled.

Notes

Mochiko flour is essential—don’t substitute regular rice flour or all-purpose flour, or you’ll lose the chewy texture.
For a dairy-free version, swap butter with coconut oil and use plant-based milk.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These brownies are best enjoyed the next day, once they’ve fully set and developed a chewier bite.