How To Make Mochi Brownies (Fudgy & Chewy Mochi Brownies)

Mochi brownies are a twist on traditional brownies, incorporating the unique and chewy texture of mochi, a Japanese rice cake made from glutinous rice. These brownies combine the rich and fudgy goodness of classic brownies with the irresistible chewiness of mochi, resulting in a decadent treat that’s gooey and satisfying.

We've previously shared a recipe for fudgy matcha brownies, but we wanted to share another Japanese-inspired brownie recipe, and what's not to love about mochi brownies? These Mochi Brownies offer a delightful fusion of textures, with a crispy top layer and a chewy, mochi-infused interior.

It is said that the idea of Mochi Brownies, using glutinous rice flour instead of all-purpose flour, originated from Hawaii, where this brownie is loved.

Sweet rice flour, or mochiko is used for that distinct mochi chewiness. The texture of the batter is thinner than a regular brownie, which might feel unusual, but trust me, it will turn out just fine! Thanks to this flour, these brownies are naturally gluten-free!

You can use chocolate chips instead of chocolate chunks, but the texture is better with chocolate chunks!

Like regular brownies, the steps are easy. You don’t need special techniques to bake the mochi brownies. Just mix the ingredients nicely.

To maintain their freshness and texture, store Mochi Brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for an extended shelf life, ensuring a delightful treat is always within reach.

Enjoy them as a unique and indulgent treat that combines the best of both worlds – classic brownies and the delightful chewiness of Japanese mochi.