These Fudgy Mochi Brownies combine the deep, rich flavor of dark chocolate with the unique bouncy texture of mochi. Made with glutinous rice flour, they’re naturally gluten-free and feature a crisp top with a satisfyingly chewy center.
Why You’ll Love These Mochi Brownies
- 🍫 Extra Chewy Texture: Glutinous rice flour gives these brownies their signature mochi-like bounce.
- 🌾 Naturally Gluten-Free: No wheat flour means safe for gluten-sensitive eaters.
- 🍰 Fudgy Meets Bouncy: Combines the richness of brownies with the elasticity of mochi.
- 🧁 Simple Ingredients, Unique Result: Minimal prep for a dessert that stands out.
Ingredients You’ll Need
Dry Ingredients:
- ¼ cup cocoa powder
- 1½ cups glutinous rice flour (Mochiko or sweet rice flour)
- ¾ cup granulated sugar
- 1 tsp baking powder
- ⅛ tsp salt
Wet Ingredients:
- ½ cup dark chocolate, chopped
- 5 tbsp unsalted butter
- 2 eggs, room temperature
- ½ tsp vanilla extract
- 1½ cups milk
Topping:
- Chocolate chunks, to taste
How to Make Fudgy Mochi Brownies
1. Prep Your Pan and Oven
- Preheat oven to 320°F (160–170°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a 2-inch overhang for easy removal.
2. Melt Chocolate and Butter
- In a double boiler or heatproof bowl over simmering water, melt dark chocolate and butter until smooth.
- Remove from heat and cool slightly.
3. Combine Wet Ingredients
- In a mixing bowl, whisk eggs and vanilla extract until blended.
- Add milk and mix until smooth.
- Slowly pour in the cooled chocolate-butter mixture, stirring continuously to prevent curdling.
4. Mix Dry Ingredients
- In a separate bowl, whisk together glutinous rice flour, cocoa powder, baking powder, salt, and sugar.
5. Make the Batter
- Pour the wet mixture into the dry ingredients.
- Stir gently until combined. The batter will be thinner than traditional brownie batter.
6. Strain and Top
- For an ultra-smooth texture, strain the batter through a fine mesh sieve into the prepared pan.
- Sprinkle chocolate chunks over the top evenly.
7. Bake and Cool
- Bake for 55–60 minutes, until the top is set and slightly glossy.
- Cool completely in the pan, then transfer to a wire rack before slicing.
Storage & Serving Tips
- 🧊 Room Temp: Store in an airtight container for up to 3 days.
- ❄️ Freezer Friendly: Wrap well and freeze for up to 3 months.
- 🔁 Reheat Option: Microwave slices for 10–15 seconds to restore softness.
Flavor Variations & Add-Ins
- ☕ Espresso Brownies: Add 1 tsp of instant espresso to enhance the chocolate depth.
- 🌰 Nutty Version: Fold in chopped walnuts or pecans for crunch.
- 🍵 Matcha Dusting: Lightly dust with matcha for a subtle bitter balance.
- 🥄 Nutella Swirl: Add spoonfuls of Nutella before baking and swirl gently.
Conclusion
These Fudgy Mochi Brownies bring together the best of two dessert worlds: the deep chocolate richness of classic brownies and the addictive chew of mochi. They’re a must-try for any chocolate lover, and their gluten-free nature makes them ideal for sharing with a wider crowd.
Whether you serve them plain, topped with matcha, or dressed up with ice cream and sauce, they’re guaranteed to impress.