Mochi Brownies: A Chewy, Chocolate Lover’s Dream Dessert Recipe

Introduction

Mochi brownies offer a delightful twist on classic brownies with a chewy, tender texture thanks to glutinous rice flour. This recipe blends rich chocolate flavor with the unique chewiness of mochi, making it a perfect treat for chocolate lovers seeking something a little different.

Ingredients

• 1 cup (125g) glutinous rice flour (mochiko flour)
• ½ cup (50g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, melted
• 1 cup (240ml) half and half (or milk substitute)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170g) dark chocolate chips, melted
• Optional add-ins: ½ cup chopped walnuts, ¼ cup shredded coconut, ¼ teaspoon espresso powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together melted butter, sugar, eggs, vanilla, and half and half until smooth. Add the melted chocolate and whisk until glossy.
3. Step 3: In a separate bowl, sift together glutinous rice flour, cocoa powder, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until combined. The batter will be slightly elastic—this is the mochi magic!
5. Step 5: Fold in any optional add-ins like walnuts, shredded coconut, or additional chocolate chips for extra flavor and texture.
6. Step 6: Pour the batter into the prepared pan and smooth the surface. Bake for 40–50 minutes, or until the top looks slightly crisp and a toothpick inserted in the center comes out mostly clean.
7. Step 7: Let the brownies cool completely before slicing into squares. For clean edges, lightly oil your knife before cutting.

Tips & Variations

• Use parchment paper to prevent sticking and ensure easy removal.
• Try adding ¼ teaspoon espresso powder to deepen the chocolate flavor.
• For a nut-free version, omit walnuts and substitute shredded coconut or extra chocolate chips.
• To make these vegan, substitute butter with coconut oil, eggs with flax eggs, and use a dairy-free milk alternative.

Storage

Store mochis brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat gently in the microwave to regain their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, glutinous rice flour is essential for the chewy texture of mochi brownies. Regular rice flour will not provide the same elasticity.

What if my brownies are too gooey in the center?

If the center is too gooey, try baking a few minutes longer, but watch closely to avoid drying them out. Oven temperatures may vary, so use the toothpick test for best results.

Mochi Brownies: A Chewy, Chocolate Lover’s Dream Dessert Recipe

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4.7 from 72 reviews

Mochi Brownies are a chewy, chocolate lover’s dream dessert that combines the unique texture of glutinous rice flour with rich chocolate flavor. These brownies deliver a delightful, slightly elastic chewiness with a crisp top, perfect for those seeking a twist on classic brownies using simple pantry staples.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 brownies (cut into 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup (125g) glutinous rice flour (mochiko flour)
• ½ cup (50g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt

Wet Ingredients

• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, melted
• 1 cup (240ml) half and half (or milk substitute)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170g) dark chocolate chips, melted

Optional Add-Ins

• ½ cup chopped walnuts
• ¼ cup shredded coconut
• ¼ teaspoon espresso powder (for depth)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. Mix the Wet Ingredients: In a large bowl, whisk together melted butter, sugar, eggs, vanilla, and half and half until smooth. Add melted chocolate and whisk until the mixture is glossy and uniform.
3. Combine the Dry Ingredients: In a separate bowl, sift together glutinous rice flour, cocoa powder, baking powder, and salt to ensure even distribution and remove lumps.
4. Mix and Fold: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. The batter will have a slightly elastic texture, characteristic of mochi-based desserts.
5. Add Optional Toppings: Fold in any optional add-ins such as chopped walnuts, shredded coconut, or additional chocolate chips to enhance flavor and texture.
6. Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 40 to 50 minutes, or until the top is slightly crisp and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
7. Cool and Slice: Allow the brownies to cool completely in the pan. For clean slices, lightly oil your knife before cutting into squares.

Notes

• Use glutinous rice flour (mochiko) for the unique chewy texture; regular rice flour will not produce the same mochi effect.
• Half and half can be substituted with any milk alternative such as almond or oat milk, but the texture may vary slightly.
• Optional espresso powder enhances the chocolate flavor but can be omitted if desired.
• Make sure the melted chocolate chips are cooled slightly before adding to prevent cooking the eggs.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: mochi brownies, chewy brownies, chocolate dessert, gluten free brownies, mochiko dessert, chocolate lover, chewy chocolate brownies