Fudgy Mochi Brownies – Perfect Hot Dessert for Chocolate Lovers

These Mochi Brownies are a fusion of classic American brownies and chewy Japanese mochi—a rich, fudgy dessert with a delightfully chewy texture that’s naturally gluten-free. Made with glutinous rice flour (mochiko), cocoa powder, and a generous amount of butter and chocolate, these brownies are dense, gooey, and irresistibly stretchy in the center with a lightly crisp edge.

Perfect for chocolate lovers who want something beyond the ordinary, these brownies deliver bold flavor with a unique bite that’s totally addictive.

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 The Brownie Gets a Mochi Makeover

Brownies are beloved for their intense chocolate flavor and fudgy texture—but when you incorporate mochiko (sweet rice flour) into the mix, you get a totally new experience: the chew of mochi, the richness of brownies, and a naturally gluten-free treat that holds together beautifully.

Mochi brownies are especially popular in Hawaiian and Asian-American kitchens. Unlike regular brownies, they have a slight bounce and stretch thanks to the rice flour. Yet they still satisfy like a traditional chocolate dessert—with crackly tops, buttery richness, and deep cocoa flavor.

If you’ve had butter mochi before, imagine that—but intensely chocolaty.

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Ingredient Overview: Key Ingredients and What They Do

Glutinous Rice Flour (Mochiko)

This is not regular rice flour. Mochiko is made from sweet rice and gives the brownies their signature chewy texture. It’s gluten-free and cannot be substituted 1:1 with regular flour.

Cocoa Powder

Provides deep chocolate flavor. Use unsweetened natural cocoa powder or Dutch-processed for a smoother, richer taste.

Butter

Gives the brownies richness and helps develop the fudgy texture. Unsalted is best for flavor balance.

Sugar

Sweetens and contributes to the crackly top and shiny finish. Granulated white sugar is ideal.

Eggs

Add structure, moisture, and help the brownies set without being dry.

Milk or Coconut Milk

Used to thin the batter and keep the texture soft and chewy. Coconut milk adds a subtle tropical twist and enhances chewiness.

Vanilla Extract

Balances and rounds out the chocolate flavor.

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Step-by-Step Instructions: Making the Perfect Mochi Brownies

Step 1: Preheat and Prepare Your Pan

• Preheat oven to 350°F (175°C).

• Grease or line a 9×13-inch baking pan with parchment paper.

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Step 2: Melt Butter and Mix

Ingredients:

• 1 stick (½ cup) unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, melt the butter (microwave or stovetop).

2. Whisk in sugar until glossy.

3. Add eggs and vanilla extract. Beat until fully combined and slightly fluffy.

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Step 3: Add Dry Ingredients and Milk

Ingredients:

• 1 cup mochiko (glutinous rice flour)

• ½ cup unsweetened cocoa powder

• 1½ cups whole milk or full-fat coconut milk

• ¼ tsp salt

Instructions:

1. Sift mochiko and cocoa powder into the wet mixture. Add salt.

2. Pour in milk slowly while whisking to avoid lumps.

3. Mix until smooth and uniform. The batter will be runnier than typical brownie batter—this is normal.

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Step 4: Bake and Cool

1. Pour the batter into the prepared baking pan and smooth the top.

2. Bake for 45–50 minutes, or until the top is shiny and the center is set but soft.

3. Let cool completely in the pan—at least 1 hour—before slicing.

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Optional Add-Ins

• Chocolate chips or chunks

• Toasted walnuts or macadamia nuts

• Espresso powder (½ tsp) to intensify chocolate flavor

• Toppings: Flaky sea salt, coconut flakes, or a light dusting of powdered sugar

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Tips, Variations & Substitutions

Tips for Best Results

• Don’t substitute the mochiko—the chewiness depends on it.

• Cool completely before cutting to get clean slices and the full mochi texture.

• Use full-fat milk or coconut milk for the best chewy structure.

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Flavor Variations

• Matcha Mochi Brownies: Swap ¼ cup cocoa powder for 2 tbsp matcha powder for a green tea twist.

• Peanut Butter Swirl: Drop spoonfuls of peanut butter on top before baking and swirl with a knife.

• Ube Mochi Brownies: Add ½ cup ube halaya (purple yam jam) and reduce sugar by ¼ cup.

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Substitutions

• Brown sugar can be used for a deeper, caramel-like sweetness.

• Dairy-free: Use plant-based butter and non-dairy milk (coconut or oat works best).

• No eggs: Substitute with ¼ cup plain Greek yogurt or 2 tbsp flax meal + 6 tbsp water.

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Serving Ideas & Occasions

These chewy brownies are perfect for:

• Potlucks and bake sales

• Lunar New Year or Asian-American dessert tables

• Gluten-free birthday parties

• Picnics and lunchbox treats

• Afternoon tea with a twist

Serving Tip:
Slightly warm them in the microwave for 10–15 seconds for an extra gooey experience.

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Nutritional & Health Notes

While indulgent, mochi brownies are naturally gluten-free and contain no leavening agents, giving them a more dense and satisfying bite. They are higher in carbs due to rice flour but easy to portion and enjoy in moderation.

Per 1 square (based on 20):

• Calories: 170

• Fat: 7g

• Carbs: 25g

• Sugar: 14g

• Protein: 2g

For a lighter version:

• Use low-fat milk

• Reduce sugar by ¼ cup

• Skip chocolate chips or toppings

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Frequently Asked Questions (FAQ)

1. What is mochiko flour and where can I buy it?

Mochiko is sweet rice flour made from glutinous rice. It’s commonly found in Asian grocery stores or online. Do not substitute with regular rice flour—it won’t create the chewy texture.

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2. Why are my mochi brownies too soft or gooey?

They’re meant to be chewy and soft in the center, but underbaking or adding too much liquid can make them overly gooey. Bake until the top is set and allow to cool completely before slicing.

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3. Can I make them ahead of time?

Yes! Mochi brownies taste even better the next day. Store them covered at room temperature for up to 3 days or refrigerate for up to 1 week.

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4. Are mochi brownies gluten-free?

Yes! As long as you use certified gluten-free mochiko (many brands are naturally GF), these brownies are safe for gluten-free diets.

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5. Can I freeze mochi brownies?

Yes. Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight or microwave for 20 seconds before serving.

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6. Can I reduce the sugar?

Yes. You can reduce by up to ¼ cup without significantly changing texture. Avoid cutting more or the texture may become rubbery.

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7. How do I know they’re done baking?

The top will be shiny and set, with slightly puffed edges. A toothpick inserted may come out moist but not wet. Let them cool fully to set properly.

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