Mochi Brownies – Chewy, Fudgy, and Irresistibly Chocolatey
Mochi brownies combine the fudgy richness of classic brownies with the chewy texture of mochi, thanks to sweet rice flour. Naturally gluten-free and deeply chocolatey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 16 brownies 1x
Ingredients
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1/2 cup (1 stick) unsalted butter
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4 oz dark or semi-sweet chocolate, chopped
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup unsweetened cocoa powder
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1 cup mochiko (sweet rice flour)
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1/2 tsp salt
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3/4 cup milk or full-fat coconut milk
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Optional: 1/2 cup chocolate chips, toasted sesame seeds
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
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Melt butter and chocolate together until smooth.
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Stir in sugar, then beat in eggs and vanilla.
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Sift in cocoa powder, mochiko, and salt. Stir to combine.
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Add milk gradually, mixing until smooth and thick.
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Fold in chocolate chips if using.
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Pour into pan and bake 40–45 minutes, until set at the edges.
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Cool fully before slicing. Chill for cleaner cuts.
Notes
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Use only mochiko for best texture.
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Coconut milk adds richness and subtle flavor.
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Store chilled for optimal chewiness.