Chewy Mochi Brownies Chocolate

These chewy mochi brownies are decadent chocolate squares with a wonderfully unique, bouncy texture that comes from sweet rice flour. They blend the classic fudgy flavor of American brownies with the irresistible chew of Japanese mochi—a treat for anyone who loves dessert mashups.

The first time I made these, I was instantly hooked by that perfect chew. Now, whenever I bring them to family gatherings, they vanish in minutes and everyone asks for the recipe.

Ingredients

• Unsalted butter: melted adds richness and helps create a glossy batter. Choose a high quality butter for best results
• Granulated sugar: not only sweetens but also gives the brownies a shiny cracked top. Use fine sugar for a smoother texture
• Large eggs: bind everything together and help with the dense yet springy crumb. Room temperature eggs mix in more evenly so take them out first
• Pure vanilla extract: gives a warm depth that balances the cocoa. Opt for pure extract rather than imitation for the fullest flavor
• Whole milk or coconut milk: keeps the batter moist and tender. If using coconut milk shake well for even consistency
• Sweet rice flour (mochiko): is what gives these brownies their signature chewy bite. Check the label to ensure it is specifically glutinous rice flour not regular rice flour
• Unsweetened cocoa powder: brings intense chocolate flavor. I love using Dutch process for an even richer color
• Baking powder: is just enough to lift the brownies without losing chewiness. Make sure yours is fresh for best results
• Salt: sharpens the chocolate flavor and keeps the brownies from tasting flat. Use fine sea salt for even distribution
• Chocolate chips: optional for melty chocolate pockets in every bite. Choose high quality chips you love to eat on their own
• Chopped walnuts or pecans: optional for added crunch that contrasts beautifully with the chew. Toast nuts lightly beforehand for extra flavor

Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit. Grease an eight inch square baking pan and line it with parchment so the brownies lift out easily after baking

Mix Butter and Sugar:

In a large mixing bowl whisk melted butter and sugar together firmly until the mixture is completely smooth and glossy. This step is key for that signature brownie crackle on top

Combine Wet Ingredients:

Crack in your eggs and pour in vanilla extract. Whisk vigorously until the eggs disappear and the batter takes on a velvety sheen

Add Milk:

Gradually mix in the milk making sure it is fully incorporated before moving on to dry ingredients. The batter should look thick yet pourable

Mix Dry Ingredients:

In a separate bowl sift together sweet rice flour cocoa powder baking powder and salt. Sifting ensures no clumps and blends everything evenly

Combine Wet and Dry:

Sprinkle the dry mixture into the wet base in several additions. Stir gently after each to avoid over mixing. Stop as soon as you can no longer see dry flour

Fold in Add Ins:

If adding chocolate chips or nuts fold them in gently with a spatula. This distributes pockets of chocolate and crunch without deflating the batter

Pour and Smooth:

Transfer batter into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer all the way to the corners

Bake:

Place pan in the center rack of the oven. Bake for thirty five to forty minutes. The top should be set and a toothpick poked in the center should come out with just a few moist crumbs attached

Cool and Slice:

Let the brownies cool fully in the pan. This patience pays off for the chewiest texture. Once cool use the parchment sling to lift them out and cut into twelve even squares

Save

Sweet rice flour is my go to ingredient for this recipe. The first time I bought a bag of mochiko I was blown away by its versatility. Now it is a pantry staple and these brownies are the reason why my family asks for it by name.

Storage Tips

Once cooled store mochi brownies in an airtight container at room temperature for up to three days. If you want to keep them longer cover well and refrigerate for up to a week. For the best chewy bite let them return to room temperature before serving or give them a quick zap in the microwave for a fresh from the oven feel.

Ingredient Substitutions

If you want a dairy free version swap butter for coconut oil and use coconut milk for extra richness. For nut allergies simply leave out the nuts or fold in dried fruit. I have used chopped dried cherries or apricots for fun flavor and they worked beautifully.

Serving Suggestions

These brownies are perfect as is but for a special touch serve them slightly warm with vanilla ice cream or a little whipped cream. For dessert platters cut them into smaller bite size squares and dust with a touch of powdered sugar or even matcha for a Japanese twist.

Save

These brownies combine the nostalgic comfort of a classic brownie with a remarkable chewy twist. Every batch brings smiles—I hope you love them as much as we do.

Recipe FAQs

→ What gives these brownies a chewy texture?

Sweet rice flour, often labeled as mochiko, is the key ingredient. It provides a distinct, sticky chewiness unique to mochi-based desserts.

→ Can I use regular rice flour instead of sweet rice flour?

No, regular rice flour won't yield the same chewy consistency. For the best results, use mochiko or glutinous rice flour only.

→ How can I make these brownies dairy-free?

Substitute butter with a plant-based alternative and replace whole milk with coconut milk for a subtle coconut flavor.

→ Are these brownies suitable for gluten-free diets?

Yes, as long as you ensure that all ingredients, including the sweet rice flour and add-ins, are certified gluten-free.

→ Can I add other mix-ins or toppings?

Chocolate chips, chopped nuts, or a sprinkle of espresso powder can enhance flavor. Top with vanilla ice cream for extra indulgence.

→ What is the best way to serve these brownies?

Allow brownies to cool completely before slicing for an optimal chewy texture. Serve slightly warm or paired with ice cream for an elevated dessert.