Homemade Mochi Brownies – Dense, Gooey & Delicious
A unique twist on traditional brownies made with mochiko (sweet rice flour) for a chewy, fudgy, gluten-free treat with rich chocolate flavor and an irresistible texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 squares 1x
Ingredients
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1½ cups mochiko (glutinous rice flour)
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¾ cup unsweetened cocoa powder
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1 cup granulated sugar
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½ tsp salt
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½ tsp espresso powder (optional)
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½ cup unsalted butter, melted
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1 can (13.5 oz) full-fat coconut milk
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3 large eggs
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1 tsp vanilla extract
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½ cup chocolate chips or chunks (optional)
Instructions
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Preheat oven to 350°F (175°C). Line and grease a 9×9-inch baking pan.
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Melt butter and let cool slightly. In a bowl, whisk together coconut milk, eggs, vanilla, and butter.
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In a large bowl, combine mochiko, cocoa powder, sugar, salt, and espresso powder.
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Pour wet mixture into dry and stir until smooth. Fold in chocolate chips.
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Pour into prepared pan, smooth the top, and bake for 45–50 minutes.
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Let cool completely before slicing. Chill for firmer texture.
Notes
Store at room temp for 2 days or refrigerate for up to 1 week. Mochi brownies freeze well. Use parchment to prevent sticking.