If you’re looking for a fool proof, easy, addictive mochi brownie recipe, then you’re at the right place.
I actually wrote this recipe in 2016 and to my surprise, it is one of my most viewed recipes on the blog! There’s just something about the chewy, delightful, mochi brownie that everybody loves. Am I right or am I right? 🙂
What are Mochi Brownies?
Mochi brownies are a cross between mochi aka glutinous rice balls and, brownies (the traditional fudgey kind). Some people call them mochi brownies, some people call them brochi (brownie mochis), but they’re the same thing. Instead of a fudge-y chocolatey center, it’s more chewy, bouncy, and light. Which means it’s perfect for people who don’t have a major sweet tooth or don’t like their sweets too rich.
Mochi brownies can be made into whatever shape you want. I’ve made them in mini muffin pans, regular muffin pans, loaf pans, and square pans. This recipe is super versatile so play with it however you wish! When you make them in mini muffin pans, you’ll just more ‘crust’ which is nice for certain occasions. ?
Ingredient’s You’ll Need:
- Butter: if you use salted butter, then omit the pinch of salt in the recipe
- Unsweetened Cocoa Powder: Make sure to use a quality one! You’ll be able to taste the difference
- Glutinous Rice Flour (Aka Mochiko): I use Thai glutinous rice flour. It does not contain gluten and it provides the perfect amount of chew for this type of brownie
- Vanilla Extract: Adds a little oomph to the recipe
- Eggs: Important so don’t skip this
- Baking Soda: lifts the brownies and makes them fluffy (don’t omit this ingredient or else your brownies will be flat!)
- Vegetable Oil: any type of oil will do but neutral oils will work best
- Sugar: I use white sugar but you can use any kind of sugar you like
- Salt: just a touch will bring out the sweetness
These are Addictive
This is truly a DELICIOUS chocolate brownie that tastes like a mochi ball. I love how it’s not overly sweet and foodcoma-like even though the chocolate flavour is strong from the cocoa powder. The texture itself will just keep you coming back for more.
And to forewarn you, make two batches because I can guarantee you the first batch will be gone in an instant.
How to Store Them
They are best eaten on the same day but will last in the fridge for up to 3 days. Make sure to reheat them in the microwave with a damp paper towel on top of it, or in the airfryer to get back some of the crispiness.
When you make them in muffin tins, they’re way more portable and can be put into lunch boxes and such!
- 9 x 9 square pan
- stove pot
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 3.5 tbsp unsalted butter
- 2 tbsp vegetable oil or any kind of neutral oil
- 2.25 cup glutinous rice flour aka mochiko or sweet rice flour
- 0.5 tsp baking soda
- 0.5 tsp salt or a pinch
- 2 eggs large
- 1 tsp vanilla extract basically a splash or two
- 1.25 cup sugar
- Preheat oven to 350°F/175°C
- Combine water, butter, oil, and cocoa powder in a pot over medium heat. Make sure to whisk the cocoa powder until there are no lumps and everything has melted together.
- Take it off the heat.
- In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).
- Pour the cocoa liquid mixture into the dry ingredients. Stir to combine.
- Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.
- Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.
- Bake in the oven for 45-50 minutes (or until toothpick comes out clean).
- Remove from the oven and let cool (10 minutes) before cutting into even squares.
Other Recipes You May Like
Let me know in the comments below what you think of this recipe! And as always, follow me on Instagram for more delicious eats!