March 3, 2026 Ellen 0 Comments

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Chocolate Mochi Brownies – Deliciously rich in all the traditional brownie flavors with the addictive texture and chewiness of mochi.

The Ultimate Chocolate Mochi Brownies: Fudgy, Chewy, and Gluten-Free

Experience the perfect marriage of two iconic treats with these Chocolate Mochi Brownies. If you love the deep, decadent flavor of a classic fudge brownie but crave the unique, bouncy texture of mochi, this hybrid dessert will be your new obsession. Made with sweet rice flour (mochiko), these brownies are naturally gluten-free and offer a satisfying chew that traditional flour simply can’t match.

Why You’ll Love This Recipe

The Texture: A crispy, crackly top gives way to a dense, marshmallow-like center.
Deep Cocoa Flavor: Rich chocolate notes that aren’t overly sweet, making them perfectly balanced.
Naturally Gluten-Free: Using glutinous rice flour makes this an inclusive dessert for everyone at the table without sacrificing taste.

If Brownie and Mochi got married and had a baby, this would be it. What should we name him? ChocoMoco?

I have been meaning to share my favorite brownie recipe, among a hundred other things! As usual, I get distracted and go off on tangents. I’ve been a little obsessed with mochi lately, especially after coming up with adding sweet rice flour to my chocolate chip cookie recipe with amazing results. This idea to make a mochi version of my brownie recipe came to me as I was about to fall asleep a few days ago. I was so excited I couldn’t sleep for hours! I kept formulating measurements in my head, calculating the ratios of liquid, oil, butter, cocoa and chocolate. Should I go with oil or butter? Should I brown the butter? Should I use a combination of all purpose flour and sweet rice flour? Or just go for broke and do all sweet rice flour? Callets or chocolate chips? Egg yolks or whole eggs? I might have went downstairs at 3am and baked the rest of my night away. My children might have had chocolate mochi brownies for breakfast. I might have found your new obsession. I hope you love these as much as I do.

I might have ate a chocolate mochi brownie or three straight out of the oven. They are soft and they get chewier as you let them cool. If they last until the next day, this is when these mochi brownies shine in all its chewy mochi-glory.

Want to try another mochi sweet treat? Try my sweet potato pancakes!

Chocolate Mochi Brownies

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Brownies have always been a traditionally classic sweet snack and dessert. They are so easy to make and so easy to cut up and serve, share or bring to a party. I have a favorite brownie recipe that I can’t wait to share. But I’ve been all about mochi lately and I’m quite frankly obsessed. I love sweets and I love brownies, but 1 square is usually enough for me. But mochi brownies are another story. There is just something about the chewy goodness of mochi that I just can’t get enough of. I can just munch on these and not stop.

Author: Ellen
Category: Dessert
Method: Baking

Ingredients

Units Scale

3/4 cup (150 grams) dark brown sugar
1/3 cup (75 grams) granulated sugar
5 ounces of dark chocolate callets [split 3 oz (85 grams) + 2 oz (57 grams)]
1/2 cup (8 tablespoons) unsalted butter
1 1/4 cup (200 grams) sweet rice flour
3/4 cup (75 grams) cocoa powder
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon kosher salt
2 large eggs, room temperature
1 1/2 cups (360 grams) whole milk
2 teaspoons pure vanilla extract

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Instructions

Line a 8×8 square metal baking pan with parchment paper. Preheat oven to 350°F.
In the mixing bowl of your stand mixer, combine brown sugar, granulated sugar and 85 grams of dark chocolate callets.
Brown the butter in a pan over medium heat, stir frequently until brown specks start to form on the bottom on the pan, about 8 to 10 minutes. Immediately pour the browned butter over the sugar + chocolate mixture. Let that sit for 2 minutes. After 2 minutes, using the whisk attachment on you mixer, whisk for 3 minutes on medium speed.
Combine sweet rice flour, cocoa powder, baking powder, espresso powder and salt in a medium mixing bowl. Set aside.
With the mixer on low, add the vanilla and eggs, one at a time to the butter mixture. Scrape down the sides if necessary. Mix on medium-high for 3 minutes.
With the mixture on low, alternate adding the milk and flour mixture, in 2 batches, scraping down the bowl between each addition. Do not over mix.
Pour the batter into the prepared pan. Sprinkle the remaining 57 grams of chocolate cellets on top of the batter. Bake in the center of the oven for 45 minutes.
Remove the pan from the oven and let it cool for 5 minutes before lifting the brownies by the parchment paper and transferring to a wire rack to continue cooling, with the parchment paper between the brownies and the wire rack. The brownies will feel very soft. They will continue to solidify more as it cools. Cool for a minimum of 30 minutes before cutting.

Equipment

Digital Kitchen Scale

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KitchenAid Mixer

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Notes

If you are accustomed to making regular brownies with all-purpose flour where the brownie batter is very thick, expect this mochi brownie batter to thinner. Glutinous rice flour requires much more liquid to cook.
If you are not browning your butter, I recommend decreasing the milk by about 1 tablespoon. Browning butter causes the water to evaporate in the butter. The loss of water in the browned butter is accounted for in the milk measurement.
Glutinous rice flour is not the same as rice flour. They can not be substituted for each other in recipes. Mochiko is a brand that makes glutinous rice flour, much like King Arthur is a brand that makes all-purpose flour.
Specifically regarding sweet rice flour (aka glutinous rice flour), I find that using different brands of sweet rice flour yields similar enough results that they are interchangeable.