Mochi brownies are a decadent chewy twist on the classic American brownie. With the softness of mochi, nothing can rival the sheer ecstasy of biting into this indulgent moreish treat. It is a heavenly creation for those who cherish both treats individually.
Who can resist the delicious combination of brownie and mochi? We know we couldn't resist the temptation. That's why we bring you our ultimate mochi brownies recipe so you can indulge with us.
To achieve the perfect balance and consistency, we tried several times to fine-tune our recipe and finally got the texture we were happy with. We've made it as easy as possible so you can make it even as a first-time baker.
Moreover, you can make three different versions of our recipe, namely brown butter, Espresso, and matcha. Ultimately, our foolproof recipe is mess-free and so simple that you can complete it within an hour. In addition, no complex tools are required to make it.
What is it?
Mochi brownies combine traditional brownies and the iconic Japanese dessert, mochi. They look just like normal brownies but with a chewy and fudgier texture.
Furthermore, they taste like chocolate mochi but are a bit cakier. Therefore, this mochi brownies recipe is perfect for those who prefer their desserts not too cakey yet not too dense.
The required ingredients to make brown butter mochi brownies are:
- Baking powder
- Cocoa powder
- Granulated white sugar
- Chocolate chunks
- Vanilla extract
Mochiko is a gluten-free glutinous rice flour that creates the sticky and chewy texture of the dessert. It is the best flour since it is specifically used to make mochi.
This flour is commonly sold at Asian supermarkets by the name Mochiko, Gyuhiko, or Daifukuko. But if you can't find it, great substitutes like shiratamako and regular glutinous rice flour exist.
Shiratamako flour will give your dessert a similar texture and consistency to mochi since it is used to make dango. You can replace mochiko with shiratamako flour equally at a 1:1 ratio. However, it is a bit coarser than mochiko flour. So, we recommend crushing it further with a pestle and mortar or adding a little bit of potato starch to it.
Besides that, you can substitute mochiko with regular glutinous rice flour with a slightly different ratio of one cup of mochiko flour to a ¼ cup of glutinous rice flour. Alternatively, you can combine mochiko with a brownie mix by replacing 20% of the regular flour required.
We prefer using baking powder as the rising agent since it provides versatility when making brown butter mochi brownies. This is because baking powder is a balanced base with a somewhat neutral taste.
Therefore, you do not need additional acidic ingredients to neutralise it. You can mix it with any cocoa powder and get a delicious chocolate dessert.
Alternatively, you can use baking soda as the rising agent for your chocolate treat. However, remember that it is more bitter than baking powder, so you'll need only a little. One teaspoon of baking powder is equal to ¼ teaspoon of baking soda and ½ teaspoon of lemon juice.
You can use Dutch-processed or natural cocoa powder to make these chewy mochi brownies. Natural cocoa powder is naturally acidic and offers a mild, slightly bittersweet flavour. On the other hand, Dutch-processed cocoa powder is alkalised natural cocoa powder that provides a richer chocolate flavour.
Therefore, we recommend using Dutch-processed cocoa powder if you prefer a chocolatier dessert. In our mochi brownies recipe, we will use Dutch-processed cocoa powder.
We suggest using natural cocoa powder only if you're using baking soda as the leavening without other acidic ingredients. The acidic natural cocoa powder will neutralise the baking soda and make the chocolate dessert rise.
Alternatively, you can use melted chocolate, making your chocolate snack fudgier but less rich in flavour. You would need to use ⅓ cup of melted chocolate to replace every ½ cup of cocoa powder. Moreover, you should also remove butter from the recipe since melted chocolate already contains enough fat.
Our mochi brownies recipe will be using whole milk as it makes the batter richer. However, you can easily replace it with vegan alternatives to make dairy-free mochi brownies. Just keep in mind that different kinds of milk may affect the texture and consistency of the snack.
Therefore, we recommend making your non-dairy mochi brownies with coconut milk since it has a rich consistency. Thanks to the creamy and thick texture, it can replace whole milk at a 1:1 ratio.
We recommend using melted unsalted butter for a richer buttery taste. However, if you want to make your treat vegan, you can use substitutes like nut butter, dairy-free yoghurt, applesauce, coconut oil, and coconut butter. For the best results, we recommend using coconut butter in a 1:1 ratio.
We highly recommend using brown butter to achieve brown butter mochi brownies. You can easily prepare brown butter by melting regular butter on a stove over low heat. Let it fully melt, and make sure to swirl the pan from time to time. The brown butter will be ready once it turns golden brown. This extra step introduces a slight sweet toffee flavour to your treat.
Granulated white sugar
Our recipe calls for granulated white sugar as it gives the treat a finer texture and helps create a shiny, crackly top. Alternatively, you can replace it with other sweeteners like raw or brown sugar for the same amount.
However, using such substitutes might affect the texture and overall taste of your baked treat. For instance, brown sugar tends to add a hint of caramel flavour and yield a chewier consistency. On the other hand, using raw sugar will offer a coarser treat due to the larger sugar crystals.
Although chocolate chunks are an optional ingredient, they will definitely enhance the flavour and consistency of your chewy mochi brownies. You can either add chopped chocolate or chocolate chips.
However, we prefer sprinkling chopped chocolate chunks over the surface of the batter. They perfectly contrast the soft and chewy texture of the cake and prevent the crackly top from being too delicate. Plus, chocolate chips tend to sink to the bottom of the batter.
If you prefer adding chocolate chips, we suggest coating them in flour to prevent them from sinking. Alternatively, bake the treat for 15 minutes before sprinkling the chocolate chips. Then, continue to bake for another 45 minutes.
How to make mochi brownies
Making these chewy mochi brownies is fairly simple and only requires a few steps.
- First, preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Ensure to line your baking pan with parchment paper.
- Add all of the dry ingredients into a medium-sized bowl and whisk together until evenly mixed. Similarly, combine all the wet ingredients in a separate large bowl. Make sure that there are no remaining egg streaks in the mix.
- Then, mix all of the dry and wet ingredients. This can be done by pouring the dry ingredients into the wet mixture in increments and carefully folding the two mixtures. The folding technique is done by lifting and turning with a baking spatula to ensure that everything combines nicely. Mix until the batter is evenly blended.
- Pour the chocolate batter into the lined baking pan. You can sprinkle some chopped chocolate over the surface.
- Then, let it bake in the oven for about 60 minutes or until the mochi is baked. Check if the treat is fully baked by inserting a toothpick into it. The dessert is ready if the toothpick comes out mostly clean.
Espresso brown butter mochi brownies
Adding an espresso shot to your batter can easily enhance the chocolate flavour of your fudgy snack. Furthermore, the taste is very mild. So, you can still enjoy brown butter espresso mochi brownies if you dislike coffee.
Simply add a shot of Espresso while mixing the melted butter, milk, and vanilla extract. Alternatively, stir a teaspoon of instant espresso powder into the batter before baking it.
You can add more if you enjoy coffee-flavoured desserts. Adding more espresso powder will make the flavours stand out and create a delicious espresso-flavoured snack.
Matcha mochi brownies
Matcha lovers can easily make matcha mochi brownies by replacing the cocoa powder or chocolate with matcha in the batter. Just mix a tablespoon of matcha powder with glutinous rice flour, white sugar, and baking powder. Then, mix it evenly with the wet ingredients and let the batter bake for 60 minutes. Instead of a fudgy chocolatey snack, you will get a rich treat with a bittersweet green tea undertone.
This variation is a tasty upgrade from regular matcha brownies since you'll get a chewier and smoother matcha dessert. Plus, it is less sweet than the chocolate version, making it ideal for those who dislike overly sweet snacks. However, the bitterness and colour also depend on the brand or grade of matcha used. Apart from matcha, you can make an ube version using a tablespoon of ube powder or about 180 grams of grated ube.
- Line your baking pan with parchment to prevent the edges of the brownies from sticking to the pan.
- Let the dessert cool for a while before cutting it. Otherwise, the sticky insides of the chewy snack will stick to the knife and make it difficult to cut.
- Let the batter bake for at least an hour to firm up yet still be fudgy. It is normal for the batter to be watery since it is made with glutinous rice flour.
- You can use different-sized baking pans, such as 9x9 and 9x13 inches. However, remember that using a bigger pan will require a shorter cooking time.
- Allow the brownie batter to rest for about 15 minutes at room temperature before baking. This will let the batter absorb moisture and make the dessert more moist. Just make sure not to leave it for more than two hours. This is because the batter contains eggs that can make it go bad if left at room temperature for too long. Moreover, you can refrigerate the batter overnight for extra crisp edges and a fudgier centre.
How to Store
You can store the chewy mochi brownies in an airtight container at room temperature. They should last for around 2-3 days. We recommend this method of storage to maintain its freshness. However, you can refrigerate them, and they'll last for up to a week. Once you are ready to enjoy them, take them out and microwave for a minute.
Mochi Brownies (Brown butter, Espresso, Matcha)
- Start by lining an 8x8-inch baking pan with parchment paper. Then, preheat the oven to 350°F or 180°C.
- Add the mochiko flour, cocoa powder, baking powder, and sugar into a mixing bowl. Mix them until they are well combined.
- Add melted butter, milk, vanilla extract, and eggs in a separate bowl. Whisk them together until they are evenly combined with no egg streaks. Next, add the mixed dry ingredients into the bowl and mix well.
- Then, pour the mix into the baking pan and sprinkle some chocolate chunks over the surface. Let the batter bake in the oven for around 60 minutes or until the mochi is set.
- Let the brownie cool completely before cutting the dessert into square pieces. Serve and enjoy.
- Add an Espresso shot to the mixture of melted butter, milk, vanilla and eggs for an enhanced chocolate flavour. Alternatively, mix a teaspoon of instant espresso powder into the batter before baking.
- You can substitute cocoa powder with a tablespoon of matcha powder to make it matcha-flavoured.
- You can use coconut or oat milk to replace whole milk at a 1:1 ratio.
- Mochiko flour can be replaced with shiratamako flour at a 1:1 ratio. Alternatively, use regular glutinous flour where one cup of mochiko equals one ¼ cup of glutinous rice flour.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.