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

More Recipes to Try

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.
4.83 from 17 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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80 comments on “Mochi Brownies”

  1. can i use other types of glutinous rice flour or does it have to be mochiko

  2. just awesome!!!!!!!!!!!!!!

  3. Could you sub coconut milk for the regular milk in this recipe? Thanks!

    • Coconut milk can be used as a milk sub in many recipes, but we haven’t tried it in this one. If you do, please let us know how it worked!

  4. I’m not a “technical” Baker which usually means i dont measure or follow all the steps and that my baking ventures fail hard. I subbed the baking powder for vinegar and baking soda and things turned out surprisingly well. Good super easy recipe!! My boyfriend really liked it too

  5. Can I use a silicone pan instead of lining a pan with parchment? I love sweet rice flour. These look so good.

  6. This sounds wonderful!   I cannot have cow’s milk, and I know you stated that alternate milks would work, but I was wondering specifically about full fat coconut milk?  Would that be too heavy?  I can stick with Almond or Soy if so.  Thank you!

    • The coconut nut milk could change the flavor so we recommend sticking with the alternative milk substitutes listed in the post.

  7. How do I adjust the ingredients so I can bake it on 9 x 13 pan?

  8. Hi can I make this in a 9 x 9 pan without making it too thin somehow?

    • they will only be slightly thinner in a 9 x 9 pan. since they are pretty thick to start out with, it should be okay to do a 9 x 9

  9. Really want to try this recipe, but was just wondering if it is really sweet. Would I be able to cut the sugar down to make it less sweet? Or would it mess with the texture? Can’t wait to try the recipe over the weekend!

    • I don’t think this recipe is super sweet, so I would recommend making it as is. You can reduce sugar a little but reducing too much will change the texture and reducing sugar will also change the top crackly layer.

  10. My family and I really, really like this recipe. I make a few small tweaks and I ALWAYS double it (because an 8×8 pan just isn’t enough mochi brownies). I add instant espresso powder (1-2 tsp) to make the chocolate flavour even richer, cut back about 1/3 of the sugar, and add about a teaspoon kosher salt to the dry mixture. It’s really lovely. Served with some warmed caramel and a heaping scoop of vanilla ice cream? Yes please!

  11. I can’t wait to try this.  Ive been looking for recipes for Sweet Rice Flour and this looks amazing!

  12. This looks so good! I’d love to make this for a friend’s birthday but I’m wondering do I measure the butter before or after it’s melted? Sorry for the silly question, I’m a bit of a novice ?

  13. Have you tried it with sugar alternatives like splenda or a mix of sugar and splenda

  14. Hello I really want to try this recipe out but I’m not sure what size pan you recommend to use?

  15. Great recipe! It was devoured in no time at my house. The only thing was that I used chocolate chips instead of chopped chocolate so they stuck to the bottom. Are your pieces chopped finely so they stay on the surface?

  16. Wow! I never knew I needed these in my life. They are soooo delicious. I ate half the batch by myself the first night. ?definitely need to let it cool completely before cutting. I’ll be making this again soon that’s for sure. 

  17. Hi Kirbie, how long do you suggest I increase the baking time if I am using a 7×7-inch pan instead? I also have another pan that comes in individual squares measuring 6cm x 6cm and 2.5cm deep for each cup but I am unsure whether using that is advised for this specific recipe.

    • I think you may have some difficulty using a pan smaller than 8 x 8 because the brownies will be very thick. It will be hard to cook them all the way through and also difficult to eat because of the texture of the mochi brownies.

  18. 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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