These mochi brownies are deliciously chocolatey and a perfect sweet treat! They are soft and have a perfect amount of chew to them. Enjoy them chilled for a more dense fudgy texture while you sip on a hot cup of coffee or tea. They are so decadent and delicious, you'll be licking every chocolatey crumb of your fingers!
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This recipe was inspired by my Gluten-Free Chocolate Brownies and my Double Chocolate Mochi Muffins! Chocolatey brownies with a slight mochi texture is definitely a winning combination! These fudgy mochi brownies are perfect any time you want a chocolate fix...and they're especially delicious when served cold from the fridge!
Ingredients
Dry ingredients:
- Glutinous rice flour
- Sugar
- Cocoa powder
- Salt
Wet ingredients:
- Unsalted butter
- Dark chocolate bars
- Milk
- Maple syrup
- Eggs
- Vanilla extract
See recipe card for quantities.
Equipment
You will need a digital kitchen scale to weigh the dry ingredients, and a mixing bowl and whisk to make the batter...no special tools required! I use an 9x9 square baking pan lined with parchment paper for this brownie recipe. You will get 16 perfect square brownies and the parchment paper makes it easy to lift the brownies out of the pan.
Instructions
Chop the chocolate roughly into small pieces so they will melt easier.
In a small pot over medium heat, melt the butter.
Add the chocolate to the melted butter in the pot. Turn the heat off.
Stir the chocolate into the melted butter until the chocolate is completely melted and the mixture is smooth.
In a mixing bowl, combine the milk, eggs, vanilla, and maple syrup and beat well with a whisk.
Add the melted chocolate-butter mixture to the bowl and whisk together.
Add the glutinous rice flour, cocoa, sugar, and salt to the mixing bowl and stir together using a rubber spatula or mixing spoon.
Place into oven at 350 fahrenheit
Pour brownie batter into a parchment-lined square baking pan.
Use a rubber spatula to even out the brownie batter and push it into the corners.
Bake in a preheated 350F/180C oven for 20 minutes.
Let brownies cool for 10 minutes in the pan before lifting out and transferring to a cooling rack to cool for another 20 minutes before cutting.
Pro Tip: I like to store my mochi brownies in the fridge because I like eating most cookies and bars cold, but also because the brownies have more "mochi chewy" texture from being chilled! They become a bit more dense and are like eating fudge.
Storage
As I mentioned above, I store my mochi brownies in the fridge because I like the texture when they are cold, but storing in the fridge also makes them last longer. They will be good for about a week when stored in a sealed container in the fridge. If you prefer, simply take out what you want to eat and let it sit on a plate at room temperature for about 10 minutes. You can also freeze them for up to 1 month.
Commonly Asked Questions
Despite the sound of the name, glutinous rice flour does not contain gluten. It is made from short-grain rice that is stickier than regular long-grain rice, and simply refers to the sticky quality the rice flour takes on after it is cooked. It can also be referred to as sweet rice flour, but it is not sweet at all.
No, you cannot substitute the glutinous rice flour with regular rice flour or any gluten-free all-purpose flour. Glutinous rice flour is necessary to get the chewy mochi texture.
You could try substituting the milk with a non-dairy milk (prefer.ably a thicker milk like coconut or a nut milk) and substituting the butter with oil. However, I do not know how the final result and taste would be affected.
They will last about 3 days at room temperature, 1 week in the refrigerator, and about 1 month in the freezer. To defrost, warm briefly in the microwave or set it on a plate, covered, on the counter and let it come to room temperature.
Yes! Glutinous rice flour is naturally gluten-free, but to be safe, look for glutinous rice flour that is certified gluten-free so there is no risk of cross-contamination.
More Mochi Recipes
If you love baked mochi treats, consider these other recipes!
Pairings
Top the mochi brownies with a scoop of vanilla ice cream or a generous dollop of fresh whipped cream! Or if you like flavored ice cream, my Mint Chocolate Coffee Ice Cream would totally elevate the mochi brownies!
Serve the mochi brownies with a hot beverage like English Tea Latte or Ginger Honey Tea. If you prefer cold drinks, try my Iced Coffee Frappé or Iced Matcha Tea Latte, or keep it really simple and serve them with a tall glass of really cold milk!
These fudgy mochi brownies are totally going to win you over and have you licking every bit of brownie goodness off your fingers! Decadent, chocolatey, the perfect amount of chew, and gluten-free...you can't go wrong! It's the chocolate fix you didn't know you needed!
~ Lisa.
Recipe
Fudgy Mochi Brownies
Ingredients
Dry Ingredients:
- 120 grams glutinous rice flour
- 50 grams sugar
- 40 grams cocoa
- ½ teaspoon salt
Wet Ingredients:
- 100 grams unsalted butter
- 160 grams dark chocolate, coarsely chopped
- ½ cup milk
- ½ cup maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
Equipment
Instructions
- Preheat oven 350F/180C.
- In a bowl, combine the glutinous rice flour, sugar, cocoa, and salt. Whisk to combine. Set aside.
- In a small pot or saucepan over medium heat, add the butter and chopped chocolate and melt, stirring frequently. Remove from heat once mixture is well combined. Let cool slightly.
- In a mixing bowl, whisk together the maple syrup, vanilla extract, milk, and eggs.
- Add in the butter-chocolate mixture and whisk together.
- Add the dry ingredients to the mixing bowl and stir together using a spoon or rubber spatula until just combined.
- Transfer brownie batter to a parchment-lined 9x9 square baking pan, spreading the batter out evenly with a spoon or spatula.
- Bake for 20 minutes.
- Let brownies cool in the pan for 10 minutes. Use the parchment paper to help lift the brownies out of the pan and transfer to a rack to cool another 20 minutes before cutting.
- Store the brownies in a resealable container on the counter for 3-4 days or in the fridge for up to a week.
Notes
- Glutinous rice flour = sweet rice flour = Mochiko rice flour. Do not use regular rice flour.
- Glutinous rice flour is naturally gluten-free, but to reduce the chances of any cross-contamination, look for glutinous rice flour that is certified gluten-free.
- I use 72% dark chocolate, but brands can differ in taste/bitterness. Use a dark chocolate you like. I do not recommend using any chocolate less than 50% dark.
- Maple syrup can be replaced with honey or another liquid sweetener.
- For more dense fudge-like chewy brownies, store them in the fridge!
- For more chocolate, stir in ¼ cup of chocolate chips in to the brownie batter, or sprinkle some chocolate chips on top of the batter in the pan before baking.
- They will last about 3 days at room temperature, 1 week in the refrigerator, and about 1 month in the freezer. To defrost frozen brownies, warm briefly in the microwave or set it on a plate, covered, on the counter and let it come to room temperature.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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