There’s something about the smell of warm chocolate and sweet rice flour that brings me right back to my mama’s kitchen — the kind of kitchen where everyone’s shoes came off and stories lasted longer than the daylight. These mochi brownies are the kind of treat you make when you want comfort to hug you from the inside out.
Why make this recipe
This recipe marries two beloved comforts: the chewy, tender bite of mochi and the rich, chocolatey goodness of a brownie. It’s simple to whisk together, lovely to share, and perfect for when you want a dessert that feels like a Sunday afternoon spent with family on the porch.
How to make Mochi Brownies
Ingredients:
- 1 cup mochiko flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 ½ teaspoons baking powder
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 12 ounces whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons chopped dark chocolate
Directions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together mochiko flour, cocoa powder, sugar, and baking powder until well combined. In a separate large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until the mixture is smooth. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is evenly blended. Pour the batter into the prepared baking pan and sprinkle the chopped dark chocolate over the top. Bake for 60-70 minutes, or until the mochi is set and a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool completely in the pan before slicing and serving.
How to serve Mochi Brownies
Serve these warm or at room temperature. I love them with a scoop of vanilla ice cream that melts just a little into the chewy center, or alongside a hot cup of coffee brewed strong enough to tell the morning it means business. For a cozy family table, cut into small squares — a little goes a long way with that sweet, chewy richness.
How to store Mochi Brownies
Store in an airtight container at room temperature for up to 3 days. If your kitchen gets humid, pop them in the fridge to keep the texture steady — they’ll firm up a bit but still stay delightfully chewy. For longer keeping, wrap tightly and freeze for up to a month; thaw on the counter and warm gently before serving.
Tips to make Mochi Brownies
- Measure mochiko flour by spooning it into the cup and leveling — it keeps the texture just right.
- Don’t overbake; the center should be set but still slightly soft to the touch. A toothpick that comes out mostly clean with a few moist crumbs is what you’re after.
- If your melted butter is piping hot, let it cool a touch before whisking with the eggs so you don’t scramble them.
- For extra depth, use a mix of dark and semi-sweet chocolate for the sprinkle on top.
Variations (if any)
- Nutty Southern Twist: Fold in 1/3 cup toasted pecans for a buttery, Southern crunch.
- Coffee-Kissed: Replace 2 tablespoons of the milk with strong brewed espresso for a mocha flavor that sings.
- Chocolate Chips Swap: Use milk chocolate chips or white chocolate chunks on top for different flavor notes.
FAQs
Q: Can I make these gluten-free?
A: Yes — mochiko flour (sweet rice flour) is naturally gluten-free, so as long as your cocoa and other ingredients are certified gluten-free, these brownies will be safe for someone avoiding gluten.
Q: My brownies came out a little underdone in the center. What now?
A: If they’re slightly underdone but mostly set, let them cool completely in the pan — residual heat will finish the job. If they’re very gooey, bake an additional 5–10 minutes, checking often to avoid drying them out.
Q: Can I use milk alternatives instead of whole milk?
A: You can substitute with almond or oat milk, but whole milk gives the richest chew and flavor. If you use a thin non-dairy milk, the texture may be slightly less tender.
Q: How do I get a perfectly chewy texture every time?
A: Keep an eye on bake time and avoid over-mixing once you add the dry to the wet ingredients. The mochiko needs gentle treatment to stay tender and chewy.
Q: Can I double the recipe for a larger crowd?
A: Yes, double the ingredients and bake in a 9×13-inch pan, but check the bake time — it may need a little longer. Start checking at the shorter end and watch for that mostly-clean toothpick.
Conclusion
If you’re looking for a chewy, chocolatey slice of comfort that feels like a hand-knit blanket and a rocking chair, these mochi brownies will do the trick. For another take on chewy mochi brownies with step-by-step photos, I often peek at Chewy Mochi Brownies – Snixy Kitchen. And if you’d like a slightly different spin on the same beloved treat, consider the lovely variation found at Mochi Brownies — Fix Feast Flair.
Thanks for letting me share this little family favorite with you — bake a pan, pull up a chair, and pass a plate around. There’s always room at the table for one more story and one more sweet bite.
Mochi Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together mochiko flour, cocoa powder, sugar, and baking powder until well combined.
- In a separate large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is evenly blended.
- Pour the batter into the prepared baking pan and sprinkle the chopped dark chocolate over the top.
- Bake for 60-70 minutes, or until the mochi is set and a toothpick inserted into the center comes out mostly clean.
- Allow the brownies to cool completely in the pan before slicing and serving.