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Brownies & Bars

Chewy Mochi Brownies

4.91 from 21 votes
Old fashioned brownies in a brand new light — that's what my Mochi Brownies recipe is! If you love a dense and chewy brownie filled with chocolate flavor, this one is for you!
A stack of mochi brownies.

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Hi Bold Bakers!

WHAT YOU GET IN THIS DESSERT: A totally new take on the old-fashioned brownie! The old standby (which I, of course, also love — try my Best-Ever Brownie recipe for a more traditional brownie) gets a modern makeover in the form of these dense and incredibly chewy mochi brownies.

This recipe gives you all the chocolately goodness of a brownie with the intriguing, addictive texture of mochi. If you have made my Hawaiian Butter Mochi, then you’ll know almost exactly what texture I’m talking about here. This recipe calls for you to bake the mochi, just like you do with the butter mochi.

Since we use sweet glutinous rice flour instead of regular flour, mochi brownies are also a gluten-free treat! This is a super important ingredient, and you’ll find a lot of uses for it, including butter mochi, Japanese Mochi Ice Cream, and Mochi Donuts

Mochi Brownies stacked on top of each other.

What Is Mochi And What Flour Do You Need To Make Mochi?

Mochi is a popular treat in Japan and Hawaii that’s made with short-grain glutinous rice that’s traditionally pounded with a wooden mallet to make a paste. However, thanks to Mochiko, also known as sweet rice flour or glutinous rice flour, you can skip the wooden mallet part and go straight to the recipe.

Mochiko, the brand of sweet rice flour I use for my mochi recipes, is a crucial ingredient. You can find it in Asian markets or by clicking the link to order it online. You can’t substitute sweet rice flour with regular flour or regular rice flour.

If you’re looking for more mochi, try my Mochi Ice Cream, Mochi Donuts, and Hawaiian Butter Mochi!

What Chocolate To Use For Mochi Brownies

I suggest using a good quality bittersweet chocolate for this recipe — the high cocoa content will stand up to the other ingredients and ensure you get a wonderfully chocolately brownie. I also highly recommend using chopped chocolate instead of chocolate chips. Chocolate chips keep their shape and won’t melt properly, which means your brownies won’t be chocolately throughout. If you want to learn more, check out my Complete Guide To Chocolate.

Tools You Need To Make Mochi Brownies

The interior of a mochi brownie.

Making Mochi Brownies

If you’ve never baked with sweet rice flour before, just trust the process. You may think the batter is too thin, but it will all turn out perfectly. It is important not to overmix your batter, however. An overmixed batter will take away the chewiness of the brownie. 

Gemma’s Pro Chef Tips For Making Mochi Brownies

  • Bittersweet chocolate works best in this recipe as it has a higher cocoa content, giving you a good chocolate flavor. 
  • Heating the cocoa powder with chocolate and milk is a technique borrowed from making a chocolate cake—the flavor of the cocoa blooms in warm liquid.
  • Make sure to use sweet glutinous rice flour and not regular rice flour for this recipe. Sweet glutinous rice flour gives these brownies distinctive mochi chewiness. You can find this type of flour in Asian markets.
  • To make a chocolate mochi birthday cake, top this mochi brownie with my Best-Ever Chocolate Buttercream Frosting or Best-Ever Vanilla Buttercream Frosting and Homemade Sprinkles before cutting.
  • You can add 1 tablespoon of instant espresso powder to the milk when heating it to enhance the chocolate flavor.

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.

Make More Brownies!

If you like my Mochi Brownies, you’re going to love these:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!

Watch The Recipe Video!

Mochi Brownies Recipe

4.91 from 21 votes
My Mochi Brownies recipe is perfect if you love a dense and chewy brownie filled with chocolate flavor — a new spin on an old classic!
Author: Gemma Stafford
Servings: 18 bars
Prep Time 15 mins
Cook Time 45 mins
My Mochi Brownies recipe is perfect if you love a dense and chewy brownie filled with chocolate flavor — a new spin on an old classic!
Author: Gemma Stafford
Servings: 18 bars

Ingredients

  • 2 cups (16floz/480ml) whole milk
  • 1 cup (6oz/170g) bittersweet chocolate (chopped)
  • ½ cup (4oz/115g) butter
  • 3 tablespoons unsweetened cocoa powder
  • 2 large eggs (at room temperature)
  • 1 can (13.5floz/398ml) full fat coconut milk
  • 2 teaspoons vanilla extract
  • 1 box (about 3 cups/16oz/450g) sweet glutinous rice flour
  • 2 cups (16oz/450g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) pan with parchment paper. Set aside.
  • In a small saucepan, combine the milk, chocolate, butter, and cocoa powder and warm over low heat until the chocolate melts, roughly 5 minutes. Remove from the heat and allow to cool for 15 minutes.
  • To the cooled chocolate mixture, add the eggs, coconut milk, and vanilla, and whisk until combined.
  • In a separate medium bowl, whisk together the sweet glutinous rice flour, sugar, baking powder, and salt and then stir into the chocolate mixture until evenly combined.
  • Spread into your prepared pan and bake for about 45-50 minutes, until firm to the touch.
  • Let cool completely before cutting into either bars. Store in an airtight container at room temperature for up to 3 days.
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Brigitte
Brigitte
5 months ago

Great recipe.
I tried it both ways. I used regular rice flour first, and they are delicious. I added a little instant coffee to enhance the chocolate flavor.
The mochi version with glutinous rice flour is pretty addictive. I made it twice already.☺️

Cheryl
Cheryl
6 months ago

Can you substitute the whole milk with almond or oat milk? We have dairy and gluten restrictions.

Sara Marques Cunha
Sara Marques Cunha
22 days ago

Made them yesterday and they are delicious! Use tapioca flour as I didn’t have glutinous rice flour, and added instant coffee powder, perfect recipe, thank you!

Asia
Asia
3 months ago

If I only have 4oz choc can i make up the difference w/ cocoa powder?

Evaleen
Evaleen
4 months ago

The mochi texture is exactly what I wanted! I also really enjoyed the coconut milk. I always keep a good brand on hand for curry and thought everything tasted great together. The choc flavor wasn’t as intense as I was hoping for. I think this was due to my old cocoa powder not being the greatest and the choc chips I used. To account for the fact they wouldn’t melt the same, I chopped the chips up very fine and it melted well but it wasn’t quite as punch in my face choc as I craved. I will definitely make… Read more »

Ruthie
Ruthie
4 months ago

Looking forward to trying this recipe. Is sweet glutinous rice flour the same as sweet rice flour?

Brenda Wilson
Brenda Wilson
5 months ago

I’m sorry but I didn’t like the texture of these brownies. They were more like spongy . I threw them away. This was the first thing recipe I didn’t like from bigger bolder baking!

DMK
DMK
5 months ago

I didn’t have coconut milk in the house so I subbed half and half, but it still came out great! The top was super crackly, and it was very good. Can’t wait to try it with coconut milk.

kathym
kathym
5 months ago

These sound delicious AND they’re gluten-free (something you might want to mention) in your description. Sweet rice is one of the staples in my gluten-free flour arsenal. It’s nice to see some of your recent recipes are gluten-free!

Last edited 5 months ago by kathym
Darlene
Darlene
5 months ago

Could you freeze these at all?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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