Mochi Brownies




Introduction: Mochi Brownies

About: What you WILL find in my Instructables: food, crafts, crochet, foraging, and much more. What you WON'T find in my Instructables: heavy machinery, tech-related projects (I'm just not very good with computers :(…

If you're like me, quarantine baking is one of the things keeping you sane right now and if you're looking for a recipe to try, look no further than this dense, chewy, chocolatey mochi+brownie lovechild that is popular in Hawaii.

A hefty slice will satisfy your chocolate dessert craving without being overly sweet and weighing you down.

If that's not enough to convince you, just LOOK AT THAT TEXTURE *SWOON*

Let's get started!

Credit where credit is due, this recipe is developed from a post I found on Reddit, a blog called FixFeastFlair. Go check them out!

Step 1: Ingredients

Here is what you'll need:


6 tablespoons of unsalted, melted butter (let this cool to room temp)

2 large eggs

1 ½ cups whole milk

1 teaspoon vanilla extract


1 cup mochiko (a Japanese sweet rice flour)

1 cup granulated sugar

1/3 cup cocoa powder

1 ½ teaspoons baking soda

1/2 teaspoon kosher salt

Around 1 cup of semi-sweet chocolate chips

Step 2: Mix Your Wet Ingredients

Start by lightly beating your eggs.

Then, add your butter, milk, and vanilla extract.

Whisk to combine.

Step 3: Mix Your Dry Ingredients

In a separate bowl, sift and combine your dry ingredients (mochiko, sugar, cocoa, baking soda, and salt).

Stir to combine.

Step 4: Wet to Dry

Slowly pour your wet mixture to the dry ingredients and whisk the two together to form a smooth batter.

It will be liquidy and it will have air bubbles and that is ok.

Step 5: Prep the Pan and Batter

Take nonstick cooking spray or butter wrappers and grease an 8x8 brownie pan like your life depends on it.

BELIEVE ME when I say that you should grease your pan like you're John Travolta singing in a musical. It will make a difference in you ending up with phenomenal brownies or a pile of brown substance that you frustratedly dug out of a pan with a spoon. Been there done that.

Pour your batter into the pan and tap it on a counter a few times to release air bubbles.

Take your chocolate (the amount is up to you!) and sprinkle evenly over the surface of the batter.

Step 6: Bake!

Preheat your oven to 350F and bake your brownies for 1 hour and 15 minutes. Towards the end of the baking time, check doneness with a toothpick or the end of a knife-- if the tip comes out clean, they're ready!

If you greased as I suggested, you'll be able to then transfer your brownies to a wire rack to cool.

Slice into 9 pieces or more depending on size, serve, and enjoy!

Step 7: Bonus Foodporn

Check the bounce! These brownies have the crispy edges any brownie connoisseur looks for with a dense, springy yet cakey interior from the mochi flour. These will surely knock any bake sale competitors out of the park.

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    Penolopy Bulnick
    Penolopy Bulnick

    2 years ago

    Those look so moist and delicious :)


    Reply 2 years ago

    They really are :) Give them a try and you’ll see!


    2 years ago

    That looks so good


    Reply 2 years ago

    Thank you Margaret!


    2 years ago

    Yumm, I'd love to try this...
    Will regular rice flour do?
    I've still got some.


    Reply 2 years ago

    Hi! As long as it’s glutinous rice flour or glutinous sweet rice flour it should still work.