Choco Mochi Brownies – Chewy, Gooey, and Irresistible
A chewy, rich twist on classic brownies made with glutinous rice flour and cocoa. These gluten-free chocolate mochi brownies are fudgy, stretchy, and totally addictive.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 large squares 1x
Ingredients
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1 cup glutinous rice flour (Mochiko)
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½ cup unsweetened cocoa powder
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1 cup full-fat coconut milk (shake well before opening)
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½ cup unsalted butter, melted
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ tsp salt
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Optional: ½ cup chocolate chips or chopped dark chocolate
Instructions
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Preheat oven to 175°C (350°F). Line an 8×8-inch pan with parchment paper and grease lightly.
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In a large bowl, whisk eggs, sugar, and vanilla until combined.
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Add melted butter and coconut milk. Mix well.
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In a separate bowl, combine glutinous rice flour, cocoa powder, and salt.
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Add dry ingredients to the wet and stir until smooth.
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Fold in optional chocolate chips or toppings.
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Pour into prepared pan and bake for 45–55 minutes until edges are set and top is crackly.
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Cool completely before slicing.
Notes
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Store at room temperature up to 3 days or refrigerate for 5 days.
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For vegan version: use flax eggs and plant-based butter.
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To freeze: wrap tightly and freeze up to 2 months.