Mochi Brownies Recipe (2024)

A cooking time note for my half batch friends: this can be easily made in an 8x4 loaf tin at 350 for 22 minutes. I know because I am hovering over my mochi brownies eagerly waiting for them to cool. The scale is your friend here.

These are pretty delicious! Super quick and easy, especially for GF brownie. I wish they were a little more mochi-y. I used 72% chocolate and ~160g of sugar which was the right about of sweetness for us. Added salt and a little vanilla too. They were fine in a 9" square pan, just took closer to 25 minutes.

Instead of spraying the baking pan with some oil, I would recommend using the wrapper from the butter that you will be melting.

Having made these twice and read through the comments, I believe some people are simply using rice flour versus Mochiko flour which are two fairly different things. I would highly recommend reaching for the Mochiko flour and seeking it out at a local grocery store, Hmart, or Amazon. If you go with regular rice flour, that will yield a rather grainy/rice-flavored brownie. These are a bit sweet, though, and I would definitely cut the sugar by 1/3-1/2.

Can we agree that not everyone has a microwave and provide alternative options instead of zapping to melt?

Tasted like rice and not as delicious as mochi donuts. Wouldn't make again

I was so excited to make these! But I was disappointed. I weighed my ingredients and followed the directions precisely, but my batter was so thick that it wasn’t pourable and the brownies are just… meh. They’re too sweet for my taste, and there’s none of the chewiness I was looking for. Flaky salt on top helps a little, but overall I’m sad about how these came out.

Use a double-boiler to melt the chocolate. Google can help you with pictures of what looks like. I just put the chocolate in a glass bowl, on top of a saucepan that has simmering water, and voila. I have a microwave, but the smell of burned microwaved chocolate is just nauseating. Good luck!

Use any other way of melting butter, the technique isn't too hard.

I struggled with the cue to take out when dry but with a wobble in the middle, coupled with someone’s note about taking out at 22 min. Top and wobble met the done description at 22 min so I took them out. Horribly underbaked and still with the grainy texture of the batter. If we ever try these again, would bake for the full 30 min and cut sugar in half—I usually roll my eyes when people make comments like that, but now I fully understand your teeth hurting bc it’s too sweet

Made these today following the recipe, including the Blue Star mochi flour. I love mochi donuts, but these brownies were terrible. The rice flour resulted in a grittiness that we didnt care for. Everyone in the house ate a small one, and the rest of the pan went into the trash. A waste of fancy chocolate, sadly.

I veganized these using vegan butter and bananas instead of eggs (per a website that suggested using 65g of banana puree per egg). I melted the butter and chocolate together in a saucepan over medium heat instead of using the microwave. These turned out fudgy and delicious with a prominent but not overpowering banana flavor. Will definitely use this (adapted) recipe again as it checks all the boxes for vegan and gluten-free baking. I cut the sugar by 1/3, next time I will probably reduce to 1/2.

These got better the next day. Initially they were very grainy. Flavor was excellent. I cut back on the sugar and on the butter because others said they were too sweet and greasy. I used really good chocolate and I think that helped.

Like many others, my batch turned out dry and gritty. No chewiness that you probably expected from something with “mochi” in the name. I baked it exactly 30 min as written, but maybe that was my mistake and I should’ve baked 20-25 and checked every minute for doneness. Although I’m not sure that would’ve helped all that much. I’d love to try again, adjust the baking time and maybe swap out some butter for oil, but I don’t want to waste more ingredients and be disappointed again.

I made these today and was pleasantly surprised! I'd never used sweet rice flour before, so I was skeptical about the consistency. Would it satisfy like a traditional brownie? The answer is a resounding, yes! These brownies had depth of chocolaty flavor, sweetness and a really good, satisfying texture. Not cake and not chewy, but somewhere in between. I prepared them according to the recipe, except for the addition of 1 t. of Madagascar bourbon vanilla. I recommend this recipe highly.

Great texture. Lighter than regular brownie but still chewy and fudgy. Added slightly less sugar. Sprinkle maldon salt on top before baking.

Followed the recipe exactly and was disappointed. No mochi texture and pretty dry. Won’t be making again.

Add choco chips on top. Marshmallows?

Made these the other day with consideration to the previous reviews. 1) Used Ghiraradelli bittersweet chocolate chips to reduce the sweetness, so kept the sugar at 180 gm. 2) used Blue Star mochiko 3) Baked 28 minutes - but should have gone the full 30. They were a little under baked in the middle. That being said i'm baking at Altitude (6200 feet), so might reduce time at sea level. They came out great, but not chewy. They just tasted like great regular brownies, which happen to be GF

Also, used the double boiler for the whole thing - was great

To perfectly melt chocolate for this recipe, get an induction stove top or just buy a one "burner" induction cook top. Induction will melt the chocolate flawlessly. No double boiler, no burning or granulating, just smooth melted chocolate. Wonderful

If you’re looking for a gluten-free brownie this might do the trick but look elsewhere if you’re seeking mochi texture. This has an unpleasantly grainy mouthfeel and is not balanced (too sweet and not deeply chocolatey enough).

Easy to make and so delicious. Made it with my granddaughter and it was easy and fun. For us, perfect as written.

The were a real disappointment. I weighed everything precisely, used Mochiko, good chocolate, and added some salt. The batter was extremely thick but also gritty looking. I baked for 30 minutes. They didn’t really taste chocolatey and the texture was grainy and not the bounce/chew I was hoping for.

I followed the recipe exactly, including making sure I had glutinous rice flour, not regular rice flour, and weighing my ingredients. It worked up as a dough rather than a batter, and it baked up dry, crumbly and grainy, though the flavor was OK. I think it might have been OK if I'd adjusted the liquid, but I couldn't figure out what I use for that, so I went with it as written. All I can think of was that my flour was maybe drier/more absorptive that the brand used to develop this recipe?

These were yummy. I reduced the amount of sugar from 1 cup to 2/3 cup (which seems plenty), and used stone-ground white rice flour instead of mochiko; added a bit of vanilla extract, roughly 1/3 cup chopped pecans and topped it with a bit of coarsely-grained salt. 30 min baking time works well. They turned out a little more cake-y than chewy, and the texture was fairly smooth.

The “dry to touch” indicator was not a good way to tell when these were done. We baked ours for 25min and the entire top was dried out, so I thought we had over baked them. When we flipped them out of the pan they were very under done. Will definitely make again - just will bake longer

I used Guittard organic 74% cacao bittersweet baking wafers and reduced the sugar by half based on several reviewers saying it was too sweet. Instead of chocolate chips, I added mint, butterscotch, and white chocolate chips (not mixed but in separate sections so there would be three different flavors). These were really disappointing. (Not because I used bittersweet chocolate and reduced the sugar...the flavor was fine.) I expected these to have a mochi-like chew, but the texture was not good.

These are the best and gluten free!

Using Nestle Tollhouse chips, these barely tasted like chocolate. I’d add some cocoa powder or use high quality choc. Def add salt! Not sure I’d make these again.