Mochi Brownies: Chewy, Fudgy, and Gluten-Free Chocolate Bliss

Mochi brownies are the ultimate mash-up of two beloved desserts the stretchy, bouncy chew of mochi and the rich, chocolatey indulgence of classic brownies. They’re naturally gluten-free, thanks to sweet rice flour (Mochiko), and they deliver a fudgy bite with a shiny crackly crust that rivals any bakery brownie. This recipe quickly became a weekend tradition in my Ohio kitchen, and it’s the result of meticulous testing to perfect the balance between a classic brownie and authentic mochi, a technique I’ve refined across all my mochi recipes. I’m sharing my foolproof version, ingredient science, and tips to help you get that perfect chewy texture every time.

Table of Contents

Mochi Brownies and My Chocolate Story

Falling in Love with Mochi’s Chew

I still remember the first time I bit into a mochi brownie. A friend brought a batch to a potluck, and I was instantly hooked by that chewy, almost stretchy center it felt like a playful twist on the fudgiest brownie I’d ever had. Back then, I didn’t know Mochiko flour was the secret ingredient, or that it could transform a simple brownie into something unforgettable. When I started testing recipes, I quickly realized that sweet rice flour is the heart of mochi brownies, giving them their signature bounce while keeping them naturally gluten-free.

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The Secret Ingredient Harmony

The beauty of mochi brownies lies in how each ingredient contributes to that perfect balance of chewy and fudgy. Premium Koda Farms Mochiko delivers the signature bouncy chew thanks to its high amylopectin content something regular rice flour can’t match. Guittard chocolate brings deep, complex cocoa notes that pair beautifully with the slight nuttiness of coconut milk. The combination of full-fat coconut milk and whole milk creates richness without overpowering the chocolate flavor, while a touch of coffee enhances the chocolate’s depth without making the brownies taste like coffee.

How to Make Mochi Brownies at Home

Step-by-Step Perfection

Getting the texture right is all about process. Here’s how to do it:

Bake & Cool – Bake until the edges are set but the center still has a slight jiggle. Cool completely before slicing to avoid sticking.

Melt & Infuse – Melt butter and chocolate chips together over low heat, then whisk in cocoa powder and coffee until glossy.

Whip Eggs & Sugar – Whip eggs and sugar together until pale and thick. This is the secret to that shiny, crackly crust it creates a meringue-like layer that sets beautifully in the oven.

Dry & Wet Prep – Sift together Mochiko, baking powder, and salt in one bowl. In another, whisk coconut milk, whole milk, and coffee until smooth.

Combine Gently – Add dry and wet ingredients in alternating batches to the egg mixture, ending with dry. Stop mixing as soon as everything is incorporated to preserve the chewy texture.

Variations, Ingredient Science, and Nutrition Facts

Matcha Mochi Brownies

Add 2 tablespoons of culinary-grade matcha powder to the dry ingredients. Whisk with a splash of milk first to prevent clumping before mixing into the batter. The earthy notes of matcha pair beautifully with the creamy coconut undertones.

Ube Mochi Brownies

Replace ¼ cup of coconut milk with ube halaya and add 1 teaspoon of ube extract. This yields a vibrant purple hue and a subtly nutty sweetness. For a vegan-friendly twist, pair with the flax egg method detailed below.

How to Make Rich Vegan Mochi Brownies

Through testing, I’ve found that the best vegan mochi brownies require more than simply swapping out the eggs. Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) create structure without compromising chewiness, but they can result in a slightly softer crust. Using a high-quality vegan butter, such as Miyoko’s Kitchen or Earth Balance, preserves the richness and glossy top. Full-fat coconut milk remains the gold standard for depth and creaminess, but oat milk produces a slightly lighter, cake-like texture while still maintaining that signature mochi bounce. Almond milk can work in a pinch, though it tends to produce a less fudgy crumb. The key is to whisk your flax egg thoroughly and ensure all ingredients are at room temperature before mixing cold liquids can break the emulsion and cause greasy spots.

The Texture Spectrum: Customizing Your Brownie

The texture of mochi brownies depends heavily on the balance of cocoa powder and melted chocolate. Using only cocoa powder, as seen in recipes like Kirbie’s Cravings, produces a more traditional brownie crumb lightly chewy but with a cake-like finish. Combining melted chocolate and cocoa powder, like in Snixy Kitchen’s version, delivers a denser, fudgier interior with a deep, complex chocolate flavor. Increasing melted chocolate adds richness and moisture, while a higher proportion of cocoa powder keeps the bite lighter and more structured. Adjusting the fat source also influences texture: butter enhances depth, while oil makes for a slightly softer, more elastic chew.

Nutrition Information (per serving, based on 16 slices)

Nutrient	Amount
Calories	245
Fat	10g
Saturated Fat	6g
Carbohydrates	35g
Fiber	2g
Protein	3g
Sugar	20g

Conclusion

Mochi brownies are a true cross-cultural dessert masterpiece, blending the rich chocolate satisfaction of brownies with the chewy delight of mochi. With this guide, you can master both the classic recipe and creative variations. If you try this recipe, leave a comment and a star rating your feedback helps other bakers and keeps this recipe evolving into the best version possible.

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Mochi Brownies FAQ: Troubleshooting & Tips