Best Ever Chocolate Mochi Brownies
If you love the chewy texture of mochi and the rich, fudgy taste of brownies, then this chocolate mochi brownie recipe is about to become your new favourite.
Combining the best of both worlds, these brownies are naturally gluten-free, thanks to the glutinous rice flour, and have a unique texture that's both dense and springy.
Perfect for satisfying your sweet tooth or impressing guests with a unique dessert, this recipe is as easy to whip up as it is to devour!
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About this recipe
Chocolate mochi brownies are a dreamy fusion dessert that pairs the beloved chocolate flavour of traditional brownies with the chewy, stretchy texture of mochi.
Made with glutinous rice flour instead of regular wheat flour, these brownies are gluten-free, making them a fantastic option for those with dietary restrictions or anyone who simply loves mochi's chewy and satisfying texture.
The fact that this uses cocoa powder instead of melted chocolate also means that the end result is not too sweet - which is the highest form of compliments when it comes to Asians and their opinion on desserts...
Where does the mochi texture come from?
Glutinous rice flour, also known as sweet rice flour, is the secret ingredient that gives these brownies their signature chewy texture.
Made from ground sticky rice, this flour is naturally gluten-free and can be found in most Asian grocery stores or online. Its unique properties make it perfect for recipes like mochi and other chewy desserts, and it pairs beautifully with the rich chocolate flavours in this recipe.
Whether you're indulging in a solo baking session or sharing these treats with loved ones, these chocolate mochi brownies are sure to impress.
Ingredients
- 2 cups (300g) glutinous rice flour
- 2 cups (400g) sugar
- 1 cup (85g) cocoa powder
- 3 tsp baking powder
- 2 cups (480ml) milk, or a plant-based alternative. Oat milk works great
- 150g melted butter
- 2 tsp vanilla extract
- Pinch of salt
Pair it with
Instructions
1. Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, combine the glutinous rice flour, sugar, cocoa powder, baking powder, and a pinch of salt. Stir until evenly mixed.
3. In a separate bowl, whisk together the milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth, lump-free batter.
5. Pour the batter into the prepared baking pan, spreading it out evenly. Bang the tray a few times to remove any big air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
6. Let the brownies cool completely in the pan before slicing into squares.
The chewy texture sets as they cool or even put it in the fridge for a bit, so resist the urge to cut them while they’re warm!
FAQs
1. Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for achieving the chewy, mochi-like texture. Regular rice flour won’t provide the same results.
2. Are these brownies gluten-free?
Yes! Since glutinous rice flour is naturally gluten-free, these brownies are perfect for anyone avoiding gluten.
3. How should I store chocolate mochi brownies?
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months.
4. Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in your favourite mix-ins right before pouring the batter into the baking pan.
5. What’s the best way to reheat mochi brownies?
To enjoy that fresh-out-of-the-oven chewiness, microwave individual brownies for 10-15 seconds.
6. Why are my brownies too sticky or undercooked?
Mochi brownies have a naturally chewy and sticky texture, but if they feel undercooked, make sure to bake them until a toothpick comes out mostly clean. Letting them cool fully also helps the texture set properly.
Video demonstration
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