Why Are My Mochi Brownies Gummy or Dense?

Gummy or dense brownies often come from too much liquid relative to the Mochiko or overmixing. Mochiko’s high amylopectin content creates chewiness, so accurate measurements and gentle mixing are key.

How Do I Fix Oily or Greasy Mochi Brownies?

This happens when fat separates from the batter, known as a broken emulsion. Cold ingredients can cause butter to seize, so make sure eggs and liquids are at room temperature. Avoid overheating butter when melting with chocolate.

My Batter Is Extremely Liquidy. Is That Normal?

Yes. Mochi brownie batter is naturally thinner than traditional brownies. Trust the ratios they’ll bake into a fudgy, bouncy center.

How Do I Get a Perfect Shiny, Crackly Crust?

Whip eggs and sugar until pale and thick to create a meringue-like layer. Fold in dry ingredients gently to preserve air bubbles.

Can I Use Regular Rice Flour Instead of Mochiko?

No, regular rice flour won’t produce the same chewy texture because it’s lower in amylopectin.

Can I Freeze Mochi Brownies?

Yes. Wrap in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature.

Can I Make Them Dairy-Free?

Absolutely. For the best results, use a high-quality vegan butter and a full-fat non-dairy milk like canned coconut milk. See our detailed vegan guide in the “Variations” section above.

Easy Mochi Brownies (Chewy, Fudgy, Gluten-Free)

Ingredients

Scale

230 g (1 1/2 cup) Mochiko Rice Flour

23 g (1/4 cup) cocoa powder

6 g (1/2 tablespoon) baking powder

1 g (1/4 teaspoon) kosher salt

142 g (3/4 cup) dark, semi-sweet or milk chocolate chips

85 g (6 tablespoon) unsalted butter, room temperature

2 large eggs, room temperature

300 g (1 1/2 cup) granulated sugar

5 g (1 teaspoon) vanilla extract

60 g (1/4 cup) coffee, room temperature

117 g (1/2 cup) whole milk, room temperature

200 g (3/4 cup + 1 tablespoon) Coconut milk, full fat

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a small saucepan over low heat, melt the butter and chocolate chips together until smooth. Whisk in the cocoa powder and coffee until fully blended. Remove from heat and let cool slightly.
In a large mixing bowl, whisk eggs and sugar together for 3–4 minutes until pale and thick. This step is essential for creating the shiny crackly crust.
In a separate medium bowl, whisk together Mochiko, baking powder, and salt.
In another medium bowl, whisk together the whole milk, coconut milk, and room-temperature coffee. Set aside.
Add about one-third of the dry ingredient mixture to the whipped eggs, mixing on low until just combined. Pour in half of the milk mixture and mix gently. Repeat this process, ending with the final third of the dry ingredients. Do not overmix stop as soon as the flour disappears into the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle. The top should be glossy and crackled.
Let the brownies cool completely in the pan before slicing into 16 squares. This prevents sticking and ensures the chewy texture stays intact.

Notes

Matcha Variation: Replace 2 tablespoons cocoa powder with matcha powder.
Ube Variation: Add 2 tablespoons ube halaya and 1/2 teaspoon ube extract to the wet ingredients.
For a tested vegan adaptation, please see our detailed ‘Variations’ section below, which covers flax eggs and the best non-dairy butter and milk options for optimal texture.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Author: Lara
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-American

Nutrition

Serving Size: 1 brownie
Calories: 245
Sugar: 20g
Sodium: 60mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg