Chocolate Mochi Brownies
I cook with mochiko a lot—Mochiko is a sweet rice flour you can find in Japanese markets or online. Anytime I can get that sweet mochi chew, I try to add it to my bakes and the chewy texture is the perfect compliment to brownies.
When I created this recipe I didn’t realize how many people would love the same chocolate mochi combo that I adored. I entered this in the Ghirardelli Bake Off and it got me all the way to a semi-finalist!
If your household is anything like mine, these will be gone in an instant and you’ll find yourself making a second batch in no time!
Chocolate Mochi Brownies
Ingredients:
1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons unsalted butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips
Instructions:
Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
In a bowl whisk together the mochiko, sugar, baking soda and salt.
Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
Pour the batter into the prepared pan. Sprinkle the chocolate chips on top of the batter, then bake for 45-50 minutes until the center is cooked through.
Let cool in the pan for 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack.
Cut the brownies into squares to serve.
HOLY CRAP ON A CRACKER, WHY ARE YOU SUCH A GENIUS??? I love all your mochi recipes! I made your blueberry mochi for Christmas a few years back and gave it out and they were a big hit! I may have to make these for our Teacher Luncheon on Fat Tuesday! Thanks for the idea!
I love all your recipes especially the MOCHI ones. I’m from Hawaii and I use Mochicko in a ton of stuff too. Keep up the great work and blogging.
I made mochi brownies today for my class. They loved it! They were gone before lunch started. I have also made blueberry mochi cake a couple of weekends ago, and they LOVE that one, too. People asked me for the recipe, and I referred them to your site! Thank you Jenn! There are people in my class who are wheat sensitive and these mochi desserts are opening up a new world for them!
My adult son is home for a week from LA, so I decided to bake him this treat as a breakfast dessert. Oh my! After his initial bite … “mom .. these are really good… tastes like Chocolate Mochi Brownies.” Haha! Bingo! Gave all the credit to you. Lucky for you there’s no “aroma gps.” You’d probably have a line of people at your doorstep awaiting your goodies. Another dessert winner! Thanks!
MMMMMMMMMMMmmmmmmmmmmm! My husband and I are now addicted to these brownies. 8×8 is too small! How do you alter the recipe to make it 9×13…? I only used half the sugar, and it was perfect. Our son ate a whole (small) piece by himself, without dropping it. That really means something! Usually the dogs end up getting a taste, but not this time.
I got excited when I saw mochi recipes on your website! I had to go out and buy some mochiko and this was the first recipe I tried. so yummy!
I’m cooling a batch of these bad boys right now, the bite I snuck tasted great.
Only catch for me is that all of the chocolate chips I sprinkled on top sank to the bottom, so when I went to transfer the brownies, it would have been better for me to cool the whole thing upside-down, so the chocolate chips end up back on top.
Thanks for the recipe, I’m excited to be able to cook my family some mochi-based treats for New Year’s!
I made these for a potluck, and before they were cooled, half the pan was gone! My husband said it was the best chocolate mochi in the world! I substituted carob chips for chocolate chips and reduced the sugar by almost half.
Fantastic recipe-thanks for posting! I added 1/4 cup of the best dark cocoa powder I could find and the recipe turned out wonderful–deep and dark. Thanks again–you are a genius!
I made these brownies and they’re super delicious. I love the chewy texture. My friends loved it. I’m going to try all your mochi recipes. Please create more mochi recipes. Thanks for sharing!
Made these for easter – big hit and super ono! Thanks!
have you thought about strawberry mochi blondies?
could be tasty.. actually regular mochi blondies sounds good too with dark brown sugar..
I found your site because of this recipe. I doubled the recipe, added 1/4 cup of cocoa just to kick it up a notch, tossed it into a 9×13 pan and made it for a potluck. It was a hit! This is the best chocolate mochi I’ve had and that’s saying a bit since I live in Hawaii and mochi is fairly common. Thank you!
I definitely plan to try your blueberry mochi very soon!
0h gosh! i must make this 2nite! If I were to double the recipe, do I double everything, since I will be using a 9X13 pan?
Just thought I’d pop by to letcha know that I made this recipe (didn’t have evaporated milk, so I just added a 1/4 cup more of sugar) with a pinch of espresso powder and my celiac friend went nuts for it!
I could taste the mochiko, which was a little odd/different, but the sweetness of the rice flour compliments the chocolate really well. 🙂
I made this today for my husband’s birthday — what a hit! I used DARK chocolate chips & he *really* liked it that way! 🙂
This turned out great. Yum. I didn’t have enough chocolate chips but it was still delicious!
I just made these and they were excellent! Growing up in Hawaii, I’ve had many different versions of chocolate mochi, but this was the best! I already passed your recipe on to my sister and will definitely be making another batch of these soon.
I made your recipe and liked it.Surely a keeper.
Congrats on your contest finalist award.
Could you write a metric version of the recipe?
One of your few mochi recipes I haven’t tried yet but have been waiting for an excuse to – baby shower next week so this is perfect. If I double the recipe (9×13 pan), should I use 1 whole Koda Farms mochiko flour box (like your mochi cake recipes call for)? Thanks!
Thanks for the great recipe. What could be a happier union than brownies and mochi?!
I made this, and it tastes really good! But… I had to cook mine for over an hour until it was fully cooked. How come it took so long?
I used white chocolate chips instead & added 2T. green tea powder to the saucepan! Super delicious! You have to try it!
How do i get your mochi recipe book?
I want to get me and a friend your recipe book.
Thank you for sharing some of delicious recipes.
@kaiulani kanoa
The mochi cookbook is available online at amazon.com here: http://tinyurl.com/jjmochi Thanks for reading!
@justJENN looking forward to try this recipe! may I know what kind of sugar do you use? is caster sugar okay? THANKS!
@felicia I use regular granulated white sugar but caster sugar can be substituted.
Hi Jenn! This recipe sounds amazing and I can’t wait to try it! Just one question: would I be able to make these a day before I actually serve them? Would it go hard or stale?
are these gluten free?
thanks for the great recipe! Being from Hawaii mochi is a must. I made these yesterday and everybody loved it!! I plan on making this again but with a 9×13″ pan, does anyone know the measurements? I would love to make this to bring to a potluck ..thanks again!! And now to make the blueberry mochi 😀
Hi jenn, I baked mine for like 55 min instead of the 45, but my texture came out more cakey than brownie ? It wasn’t as dense but it has good flavor. Should have dispersed the chocolate chips more
Angela, I think the secret is not to overcook. That’s probably why yours turned cakey.
HA! I had to do a double-take. Those are my pictures of the brownies on Pinterest that lead me back to your page. I list the recipe and was looking for it when I saw my name and pictures of the first batch I made! ??
I made these for the second time today. They are amazing!!! So easy to make and so chocolately and chewy. Mahalo!
Okay, this is my favorite brownie recipe ever. I make it a lot, especially if there will be gluten-free people present. I usually use a larger pan than suggested and have to cook it about 10 minutes longer than listed here.
Right now I’m at over an hour of cook time. I doubled the recipe and used two 8-inch square pans, and the inside is liquid still.
What gives? Is 35-40 minutes really all you cook it for at home?
Every oven is different so do what works for you. But doubling the recipe definitely alters cooking time.
Hey! I haven’t made these in a while and I’m noticing that this says 1/2c(4tbsp) of butter. 4tbsp is half a stick, but a quarter cup. Which is the correct amount of butter?
4 tablespoons, half a stick of butter.
This is truly the best Chocolate Mochi Brownie recipe! My son loves these Mochi brownies even more than I do (hard to believe but true). Started the quest for a good Mochi Brownie recipe after buying a plain version at a local Obon festival. After trying a few versions, was thrilled to find Jenn’s recipe and my search was over! Reduced the sugar to 3/4 C and kept everything else as written. Thanks for posting this exceptionally delicious recipe 🙂
I tried a chocolate mochi decades ago a couple of times. Didn’t like it at all. Just have to say that these are great! I actually printed the recipe…a few YEARS ago! But forgot about it. Came across it again by “accident.” Made it last night. THANK YOU SO MUCH!!!
Hi!
Mine came out bouncy and a little cakey. I was hoping they would be chewy and more dense (like the mochi brownies I had in Hawaii). Any tips?
Can the brownies be baked in a muffin tin?