Kirbie's Cravings

Mochi Brownies

Chocolatey, fudgy, chewy mochi brownies. These are a perfect blend of chocolate brownies and butter mochi cake. They look just like traditional brownies, but they have a chewy texture when you bite in. They are also gluten-free.
close-up photo of a stack of three mochi brownies

This is a chocolate variation on Hawaiian butter mochi. Recently my brother came back from a trip to Hawaii and asked me if I had made mochi brownies before. I have made them before– many times– including when we were living together. But it’s been a few years since I last made them so the conversation had me craving the chocolatey treats again.

However, instead of going back to my usual recipe, I wanted to improve on it. The previous version I made was more of a chocolate-flavored mochi cake. I wanted to make a brownie mochi that also looked like a brownie, complete with those crispy edge pieces.

This mochi brownie is exactly what I was hoping for. It has a crackly shiny crust, crispy edges, a rich chocolate flavor and a chewy texture. It is the perfect blend of brownie and mochi.
photo of brownies lined up on parchment


The key ingredient to making mochi is mochiko. Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free. It produces a sticky, chewy texture when you cook with it. It cannot be substituted with regular rice flour or other types of flour.

Cocoa Powder versus Melted Chocolate

  • The rich chocolate flavor comes from the cocoa powder. You can use natural or dutch process. I tested variations where I used both melted chocolate and cocoa powder but found that just cocoa powder worked best, much like my favorite fudgy brownies.
  • I did add chopped chocolate on top of the brownies. This is optional, but I found that the chopped chocolate was a nice contrast to the crackly surface and kept the crackly top from being too delicate.

Cooking Tips

  • I recommend using parchment paper to line your baking pan rather than just greasing it. The brownies are cooked until the edges are very firm and crispy and this tends to make the edges stick to the pan if you don’t use parchment paper.
  • The brownie batter is very liquidy so it will take about an hour or a little over an hour to fully cook.
  • Make sure to let the mochi brownies fully cool before cutting. If you try to cut while the brownies are still warm, the sticky interior will stick to the knife, making it very difficult to cut the brownies.

photo of a stack of chocolate mochi brownies

photo of a stack of three mochi brownies

Mochi Brownies

Servings: 12 pieces
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
A mix of fudgy chocolate brownies and chewy mochi cake.
4.84 from 12 votes


  • 1 cup mochiko flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1 ½ tsp baking powder
  • 5 tbsp unsalted butter melted
  • 2 large eggs
  • 12 oz whole milk
  • 1 tsp vanilla
  • 3 tbsp chopped dark chocolate


  • Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
  • In a medium bowl, add mochiko, cocoa powder, sugar and baking powder. Whisk together until evenly mixed.
  • In a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk until evenly combined and no egg streaks remain. Add in dry ingredients. Mix until evenly blended.
  • Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.
  • Bake 60-70 minutes or until mochi is set. A toothpick inserted should come out mostly clean. Let mochi cool completely before slicing and serving.


  • You can replace whole milk with other milk substitutes. Keep in mind that different milks may make the brownies more or less rich.
  • You can use natural or dutch proces cocoa powder. I used dutch process.
  • Make sure to let the mochi cool before cutting. When it is still hot, it will be very sticky and difficult to slice.
  • Uneaten mochi can be stored in a sealed container at room temperature up to 2-3 days.
  • I used Koda farms mochiko sweet rice flour.*
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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45 comments on “Mochi Brownies”

  1. I’ve never tried mochi brownies, I didn’t even know that existing =)Looks super delicious I have to make it! Thank you 

  2. Kirbie, my daughter and I just got this out of the oven let it cool and now we are devouring it. Can’t believe this recipe didn’t get a lot of reviews. I’m giving it 5 stars. It was easy! just FYI, I slightly reduced the sugar to 3/4 cup and it still works. Other than that followed the recipe. IMHO it takes better than the traditional brownies. Now that we are on lockdown, gonna take advantage of the mom-daughter time to make more desserts. Best, Linda

    • I’m so glad you and your daughter enjoyed this recipe! I really love it and have made it several times already recently. Thank you for taking the time to leave a review.

      • Hi Kirbie, it’s me again. Was wondering if ground black sesame seeds could be added to this mochi brownie recipe to give it a more “nutty” flavor, if yes; how much to add and would it affect the butter/oil quantity?

      • Sorry I am not sure. I have not tested it with ground black sesame seeds

  3. Wow!! So easy and sooooo yummy. Wow this was great! I had a few mishaps of my own doing: brown sugar clumped together and issue with cold milk + melted (warm) butter. I was worried the recipe wouldn’t work out but it did! Yay!!! Love that this is a GF recipe so I can share with my GF friends.
    I didn’t use whole milk and used brown sugar instead. Worked out well.

  4. I added some taro and red bean paste and substitute milk with coconut milk cause I only have coconut milk at home and it turns out perfect! Everyone in my house love it. Thanks for the recipe <3

  5. Can inuse cacao powder instead of cocoa powder?

  6. Hi Kirbie! Thanks so much for this recipe. Have been wanting to bake and play with Mochiko and when looking up mochi brownie recipes, this one stood out to me!!! I love the addition of choc. chunks on top to get a more brownie like texture on top. So delicious and I agree with your description – such a good combo of mochi and brownie flavor/textures going on!!!! So excited I get to share this with my aunt too, who eats gluten free and LOVES chocolate!

  7. Hello! With quarantine and all I was looking for some super yummy recipes to try and I love your’s! I only have dark chocolate to melt 🙁 you said you tried it before how would you r recommend using it? Should i decrease the amount of butter used?

    Any suggestions appreciated and am excited to try this recipe!!!

    • the recipe should be made with cocoa powder. using melted chocolate will change the texture of the cake

  8. Have you tried baking this as cupcakes vs. 8×8 inch plan? Thanks in advance!

  9. I was wondering why the mochi turns out not too firm, i expected it to be a little more firm

  10. I made 2 batches yesterday but only had 4 oz. of goat milk, so the first batch was a mix of almond and goat milk. Also, didn’t use chopped dark chocolate (but I have dark chocolate chips that are meant for baking, do those work?). This dessert is an intriguing hybrid of mochi and brownie texture; I’ve never thought about the two being combined, but since I like both mochi and brownies, I thought I’d like mochi brownies. As a testament to their deliciousness, between 6 family members, it’s been barely 24 hours since the first batch came out of the oven and we’ve already consumed about 21 servings out of the total 24 (whoops). I could feel the familiar mochi texture, but I’d prefer it to be more firm / packed together (pieces keep flopping around when distributing onto plates and it’s hilarious but also gets annoying after a while). Any advice on that? All in all, I’m really happy that I happened to stumble across this recipe 🙂

    • I’m actually not sure what you mean about the pieces flopping around. They should be as firm as regular brownies

  11. Hi! Mochiko isn’t available where I’m from. Can we use regular glutinous rice flour?

  12. Hi Kirbie! Thank you so much for sharing this recipe. The taste is delicious but the texture turned out kind of soft and gooey even after it’s fully cooled. Do you think I underbaked it? I did 350F convection for 60 minutes. I did the toothpick check and it came out clean. Thanks for the advice!!

  13. Hi there,

    Is butter completely necessary to make this recipe? Can we omit it or replace it with a good substitute?

  14. Hi! I’m looking forward to making these. Do they freeze well? 

  15. I was wondering if Mochi brownies could be made from boxed brownies since I have a box in my pantry to use up. 

  16. These were delicious! They have a perfect mochi texture. Thank you for sharing this recipe!

  17. Just made these amazing mochi brownies. This is my first time making mochi and let me tell you my boys were blown away by these.  So easy and the texture is amazing. I had no issues in cooking. I used 1% milk which is what we use and let them cook for 70 minutes. They came out perfect.  Thank you!

  18. Hi! I tried this recipe and my whole family loves it. Perfect with coffee too! But my brownie mochi didn’t have that brown crunchy top. I did everything in the recipe though. Where did you think I went wrong?

    • Hi did you use mochiko flour and whole milk? The recipe still works with other sweet rice flours/glutinous rice flours and other milk substitutes but I found that the substitutions result in less of a crinkly top.

      • oh maybe that’s why. Mochiko isn’t really available in my country so i have to use a different glutinous rice flour and I also have to substitute the whole milk since it’s also really hard to find. Thank you!

  19. Didn’t have whole milk on hand so I subbed soy milk… Delicious! Came out perfect, love the texture and taste. Will definitely make this again, thank you for the recipe!

  20. Very tasty and very easy! I only had a chocolate bar with nuts and raisins, it worked very well. Baked for 80 mins just in case. Thank you for the recipe.

  21. I made mochi brownie that is inspired from your recipe. I halved the recipe and bake it in a 9×5″ loaf pan. I had a leftover chocolate milk so I used it. and since the chocolate milk already had sugar I reduced the sugar and also used coconut sugar instead of white. I was a bit worried since the batter was very thin and my chocolate chip just sank, but in the end it turned out great! Mine took about 35 minutes to cook. I love the texture and the crispy top. Though it’s delicious but I feel like it needs a little kick to bring out the chocolate flavour. So I guess I would add about 1/4-1/2 tsp of instant espresso and a big pinch of salt next time. Thank you for the recipe!

    • I’m glad you got it to work for you. You can definitely try adding espresso powder, however, using white sugar also enhances the chocolate flavor so I think you substituting it with coconut sugar is what caused the chocolate flavor to be lacking.

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