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.
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.
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.
- 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.
- 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.