Just Jenn Recipes

Chocolate Mochi Brownies

As you know, I cook with mochiko…A LOT. I wanted to make something for a party, and brownies are always a good choice. Adding mochiko gave this an extra little ‘chew’ and a little heft. They were a hit!

1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips

Mochiko is a sweet rice flour that gives things that familiar ‘mochi-ness’ – you can find it in Japanese markets or online

Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out.

In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit.

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 your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through.

Let cool in the pan for about 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 and you are good to go!

These are so good little people may try to steal them…

chocolate mochi brownie sm
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Chocolate Mochi Brownies



29 Responses to “Chocolate Mochi Brownies”

  1. Angela says:

    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!

  2. Maile says:

    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.

  3. Catalina says:

    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!

  4. Char says:

    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!

  5. Erin H P says:

    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.

  6. Julie says:

    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!

  7. Kitt Hirasaki says:

    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!

  8. Kristina says:

    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.

  9. Bonnie says:

    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!

  10. Janet says:

    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!

  11. myra says:

    Made these for easter – big hit and super ono! Thanks!

  12. katie says:

    have you thought about strawberry mochi blondies?
    could be tasty.. actually regular mochi blondies sounds good too with dark brown sugar..

  13. azurephoenix says:

    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!

  14. James says:

    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?

  15. Christine says:

    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. :)

  16. LW says:

    I made this today for my husband’s birthday — what a hit! I used DARK chocolate chips & he *really* liked it that way! :)

  17. colleen y says:

    This turned out great. Yum. I didn’t have enough chocolate chips but it was still delicious!

  18. Kim Akari says:

    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.

  19. nive says:

    I made your recipe and liked it.Surely a keeper.

  20. Mimsy says:

    Congrats on your contest finalist award.

  21. Leyla says:

    Could you write a metric version of the recipe?

  22. B says:

    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!

  23. Heather says:

    Thanks for the great recipe. What could be a happier union than brownies and mochi?!

  24. Andrea says:

    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?

  25. Amber says:

    I used white chocolate chips instead & added 2T. green tea powder to the saucepan! Super delicious! You have to try it!

  26. kaiulani kanoa says:

    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.

  27. justJENN says:

    @kaiulani kanoa
    The mochi cookbook is available online at amazon.com here: http://tinyurl.com/jjmochi Thanks for reading!

  28. felicia says:

    @justJENN looking forward to try this recipe! may I know what kind of sugar do you use? is caster sugar okay? THANKS!

  29. justJENN says:

    @felicia I use regular granulated white sugar but caster sugar can be substituted.

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