![A stack of mochi brownies.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Chocolate Mochi Brownies are a new way to make chocolate brownies.")
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
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!
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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!
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