Mochi brownies are the perfect dessert mashup you didn’t know you needed—until now. Imagine the rich, deep flavor of a classic chocolate brownie combined with the irresistible chew of mochi. Plus, they’re naturally gluten-free, super easy to make, and always a crowd favorite.

Mochi brownies stacked on a wooden serving board.


 

Why you’ll love these mochi brownies:

  • Deeply chocolatey thanks to both cocoa powder and melted chocolate in the batter
  • Chewy and fudgy in every bite, thanks to sweet rice flour
  • Not too sweet and naturally gluten-free

So whether you’re craving something new or looking to impress guests, these brownies deliver on both texture and taste.

If you are looking for more Asian-inspired desserts, try my Butter Mochi Cake, Black Sesame Banana Bread, and Miso Chocolate Chip Cookies. Or if you are in the mood for more brownies, try my Homemade Cosmic Brownies and Chocolate Chip Brownies.

Mochi brownies on a live edge wooden board with a flower and two cappuccino in the background.

Ingredients you’ll need:

  • sweet rice flour (aka glutinous rice flour)
  • granulated sugar
  • unsweetened cocoa powder (regular or Dutch-processed)
  • baking powder & salt
  • unsalted butter
  • semi-sweet or dark chocolate chips
  • evaporated milk or whole milk
  • vanilla extract
  • eggs

How to make mochi brownies:

(The full written and printable recipe is further below.)

  1. In a medium bowl, toss together the sweet rice flour, sugar, cocoa powder, baking powder and salt.
  2. In a small bowl, melt the butter in the microwave for 45 seconds. Stir in the chocolate chips until completely melted.
  3. In a large bowl, whisk the evaporated milk, eggs, and vanilla. Add the melted chocolate and whisk until smooth.
  4. Add the flour mixture to the wet ingredients and stir until combined. Pour the batter into a 9×9″ pan lined with parchment paper. Bake at 350F for 30 minutes.

🌟 Expert tips:

  • Use good-quality chocolate – This recipe gets its rich chocolate flavor from both cocoa powder and melted chocolate, so quality matters. Semi-sweet or 70% dark chocolate both work beautifully to give your mochi brownies a deep, satisfying cocoa taste.
  • Let them cool completely – Mochi brownies continue to set as they cool, and the chewy texture develops best after resting. For optimal chewiness, let them sit for a few hours or even overnight before slicing.
  • For sharper edges, chill before slicing – Pop the cooled brownies in the fridge for 30 minutes, then use a sharp knife greased with a bit of oil or butter for neat squares.
  • Reheat for that fresh-baked feel – A quick 10-second zap in the microwave revives the softness and makes them extra gooey—great for serving with ice cream.
Mochi brownies on a wooden board with a bite taken out of one of them.

Delicious variations:

  • Espresso Mochi Brownies – Add 1–2 teaspoons of instant espresso powder to the batter to intensify the chocolate flavor and add a subtle coffee kick.
  • Mochi S’mores Brownies – Layer crushed graham crackers on the bottom of the pan and top the finished brownies with mini marshmallows. Broil for 1–2 minutes until golden and toasty.
  • Coconutty Mochi Brownies – Use coconut milk instead of evaporated milk and sprinkle some shredded coconut on top before baking.
  • Nutty Mochi Brownies – Mix 1/2 cup of nut butter along with the wet ingredients, and top the brownies with finely chopped nuts before baking.

Storage & freezing instructions:

Storing – Store mochi brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week, though they’ll firm up slightly in the fridge, so warm up in the microwave for 10-15 seconds to soften.

Freezing – To freeze, wrap each brownie square tightly in plastic wrap and place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature.

If you’ve tried this Mochi Brownie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Mochi Brownies

Yield: 16 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
Mochi brownies are the perfect dessert mashup you didn’t know you needed—until now. Imagine the rich, deep flavor of a classic chocolate brownie combined with the irresistible chew of mochi.
Print Leave a Review Pin Recipe

Ingredients

  • 1 ¼ cup (195g) sweet rice flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup (57g) unsalted butter
  • ½ cup (85g) semi-sweet or dark chocolate chips
  • 1 cup (240ml) evaporated milk, or whole milk
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350F. Butter and line a 9×9" pan with parchment paper.
  • In a medium bowl, toss together the sweet rice flour, sugar, cocoa powder, baking powder, and salt.
    1 ¼ cup (195g) sweet rice flour, ¾ cup (150g) granulated sugar, ¼ cup (20g) unsweetened cocoa powder, 1 ½ tsp baking powder, ¼ tsp salt
  • In a small bowl, melt the butter in the microwave for 45 seconds (cover with a small plate or saran wrap to prevent splattering). Stir in the chocolate chips until completely melted.
    ¼ cup (57g) unsalted butter, ½ cup (85g) semi-sweet or dark chocolate chips
  • In a large bowl, whisk the evaporated milk, eggs, and vanilla. Add the melted chocolate and whisk until smooth.
    1 cup (240ml) evaporated milk, 2 large eggs, 1 tsp vanilla extract
  • Add the flour mixture to the wet ingredients and stir until combined. Pour the batter into the prepared pan.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Notes

Leftovers can be stored in an airtight container at room temperature for 3 days or a week in the fridge. If stored in the fridge, warm up in the microwave for 10-15 seconds to soften.
Calories: 173kcal, Carbohydrates: 25g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 102mg, Potassium: 119mg, Fiber: 1g, Sugar: 13g, Vitamin A: 159IU, Vitamin C: 0.3mg, Calcium: 74mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe slightly adapted from Wild Wild Whisk