These chewy mochi brownies are rich, fudgy, chocolatey with a chewy and spongy texture. They're so addicting to eat, and reminds us of the Hawaii butter mochi. We love ooey, goey brownies, and these checks all the boxes.
If you know Alvin, you know he loves chocolate. Chocolate is just his thing. He generally doesn't love cake or sweets, but he loves a good brownie. We usually love a good nutella brownie, but this time we tried to develop a mochi brownie, and loved it!
What are Mochi Brownies?
Mochi brownies are the perfect combination of Japanese mochi and American brownies. The mochiko flour give them a springy, chewy texture with a crispy outer edge, while the cocoa powder and chocolate chips provide a rich, fudgy, chocolatey flavor. It's literally the best of both world! Alvin is a chocolate lover, and he definitely approved this recipe. The fudgier, the better! The chewy mochi brownies are also gluten-free, so they're a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have similar texture, just different flavors. If you love butter mochis, you will love this recipe.
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Why use Mochiko?
Mochiko is a type of glutinous rice flour used mainly in Japan to create Mochi. It creates a sticky, chewy, yet very soft and addicting texture. In this recipe, it cannot be substituted by any other flour, not even regular rice flour, as you won't achieve the same springy texture.
How to make the best Chewy Mochi Brownies
- Don't forget to line your baking pan. We prefer lining our pan with parchment paper rather than greasing it, just because we think it's fool-proofed.
- Do not swap mochiko flour. If you swap this ingredient, it won't be mochi brownies.
- The batter will be very liquidy, it's normal! This is why this batter needs to be cooked for about an hour, trust the process!
- Add chocolate chunks to your batter for an extra fudgy brownie. We love a chocolatey rich fudgy brownie, so we never skip that step.
- Let the brownies cool before cutting. We know it's hard, but since these brownies are very chewy and fudgy, these needs to be cooled before cutting to have clean edges.
Put in an airtight container and leave at room temperature.
These last 3-4 days.
Yes! You can use a 9x9 inch or 9x13 inch baking pan, but keep in mind that the cooking time will be shorter.
- Mochiko flour is crucial to this recipe and can easily be found at an Asian supermarket. If not, you can find it online here. This is the brand we use, and the brand that is most widely used.
- Unsweetened cocoa powder is the star of the show so it's best to use the best one that you can find. People often recommend using dutch processed cocoa powder, but if you are not able to find any, natural cocoa powder will do the trick.
- Granulated white sugar is to sweeten the brownie batter.
- Baking powder acts as the rising agent and will make your brownie less dense and create that spongy texture.
- Sea salt to balance out the sugar.
- Unsalted butter will make your mochi brownies extra buttery and rich. We prefer using unsalted to that it's easier to control the level of salt.
- Large eggs will bind and help rise the batter.
- Whole milk is to create the batter and make it richer. It can be swap for other milk alternatives, but try to use milk with richer consistency such as coconut or oat milk.
- Vanilla extract to give an extra humph and add flavor.
- Espresso shot will help enhance the chocolate flavor, and you won't be able to taste any coffee flavor.
- Semi-sweet chocolate chunks is optional but highly recommend for extra fudgy brownies. We love using chunks over chips, because they melt more easily. Also note that chocolate tend to sink at the bottom, so if you don't like that, you can bake your brownie for around 15 minutes and then add the chocolate chunks and put back in the oven.
Prep. Preheat the oven to 350°F. Line a 8 x 8 inch baking pan with parchment paper.
Dry ingredients. In a large mixing bowl, whisk together all dry ingredients (mochiko flour, cocoa powder, white sugar and baking powder).
Wet ingredients. In a medium mixing bowl, gently whisk your eggs. Add all other wet ingredients (melted butter, milk, vanilla extract and espresso shot). Whisk together until combined.
Mix dry and wet ingredients together. Pour wet mix into dry mix, and combine together until combined. Pour mochi brownie batter into your lined baking pan. Add chocolate chunks on top of your batter.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Cool completely before cutting.
- 1 cup mochiko flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 1/2 tsp baking powder
- 5 tbsp unsalted butter melted
- 2 large eggs
- 1 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 espresso shot 40 ml
- 3/4 cup semi-sweet chocolate chunks
- Preheat the oven to 350°F. Line a 8 x 8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together all dry ingredients (mochiko flour, cocoa powder, white sugar and baking powder).
- In a medium mixing bowl, gently whisk your eggs. Add all other wet ingredients (melted butter, milk, vanilla extract and espresso shot). Whisk together until combined.
- Pour wet mix into dry mix, and combine together until combined. Pour mochi brownie batter into your lined baking pan. Add chocolate chunks on top of your batter.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Cool completely before cutting.