Butter Mochi Brownies just might be the answer to that nagging sweet tooth AND your “I want something different” mood. Ever stood in the kitchen, craving chocolate but bored with classic brownies? Or maybe you’ve tried mochi desserts and loved that chewy bite – so why not combine both? Seriously, when you taste these, you may not go back. Oh, and if you follow along, you won’t mess them up. Pinky promise. 
What is Mochi?
Alright, let’s break it down. Mochi comes from Japanese cuisine, and it’s this chewy, kinda bouncy treat made from glutinous rice flour (also called sweet rice flour). Don’t worry – it doesn’t taste like rice. It’s more like a marshmallow that went to finishing school in Tokyo. Now, the beauty of mochi in Butter Mochi Brownies is that it gives them that super fudgy, chewy texture. You bite in, and it stretches a little, sticking to your teeth just a tad. Not rubbery, though. Just satisfyingly soft. (Side note: if you’ve ever tried Hawaiian butter mochi or those addictive apple brownies, you know the delight I mean.) Basically, mochi makes brownies that are next-level gooey in the BEST way.
“These brownies tasted like the love child of chewy mochi and a rich, chocolatey brownie. Absolutely heavenly!” – Jamie, trusted neighbor/taster
Ingredients and Substitutions
You don’t have to hunt for weird stuff – that’s the best part. Here’s what you’ll need:
- Glutinous rice flour (often called Mochiko), not regular rice flour!
- Cocoa powder – better quality, better brownie. I use dark Dutch-process when I’m feeling fancy.
- Sugar, but brown sugar can sneak in if you like it caramelly.
- Melted salted butter – or unsalted and a pinch of extra salt.
- Eggs, large ones, fresh is best.
- Milk – I love whole milk for richness, but oat or almond works if that’s your jam.
- Vanilla extract – splash more if you want.
- Baking powder for a little lift.
- A pinch of salt.
- Optional: chocolate chips, chopped nuts, or a swirl of peanut butter. My cousin adds cheesy vibes sometimes. Go wild.
If you can’t find glutinous rice flour at the store, check Asian grocers or order online. Seriously, it’s worth the effort. Regular flour just will NOT give that signature mochi chew.
How to Make Mochi Brownies
Okay, if you can stir and pour, you can do this.
First, preheat your oven to 350°F. Grease a baking pan – I always line mine with parchment because I have a fear of sticking disasters (maybe too personal, but hey). In a big bowl, whisk rice flour, cocoa, sugar, baking powder, and salt. Mix well so you don’t get cocoa clumps later. In a second bowl, beat the eggs, then add melted butter, milk, and vanilla. Now, pour the wet stuff into the dry and stir just till smooth – don’t beat like crazy, or you’ll toughen it. Add chocolate chips if you feel like flexing.
Pour the whole delicious mess into your pan. Bake about 30 to 35 minutes, maybe a little longer if your oven is slow like my grandma’s. The top should look shiny and set, but the center will be soft. Don’t overbake! Let it cool for at least 30 minutes if you want that signature chew.
Oh, almost forgot – if you’re obsessed with brown butter, check out brown butter chocolate chip cookies. Different story but still awesome chew.
Tips for Perfect Mochi Brownies
Here’s where the rubber meets the road (and by rubber, I do not mean texture). Mochi brownies are a tiny bit different from the regular ones, so listen up:
First, use glutinous rice flour, not just regular stuff hanging out in your pantry. Trust me. Next, don’t overmix, but also make sure there aren’t hidden pockets of flour. Get that batter smooth so you don’t wind up with chalky weird bites. You can get playful with add-ins: try a swirl of banana and peanut butter or top them with flaked salt if you want sophisticated bakery energy.
Big tip – let them fully cool before cutting, unless you like gooey chaos (and, sometimes, who doesn’t). If you want a glossy top, use a little oil in the batter with the butter. Sometimes I even sneak a teaspoon or so just for shine. Oh! Almost forgot – these brownies love to be shared. If you have leftovers, they freeze weirdly well. Pop them in a baggie, and you’ll have treats for a rainy day.
If you’re still hunting savory, the garlic butter chicken tenders are wild, too. Just thought you should know.
Storage and Serving Suggestions
Okay, so you nailed your Butter Mochi Brownies. Here’s what next:
- Store in an airtight container on the counter for two, maybe three days. These tend to disappear, so storage is mostly theoretical.
- For longer keeping? Pop them in the fridge. Microwaving for 10-15 seconds brings them right back to their fudgy glory.
- These brownies freeze like champs. Wrap tightly and thaw when the craving hits.
Serving? Forget boring plates – I stack ’em on a cutting board for a rustic look at parties. You could drizzle them with caramel or top with vanilla bean ice cream. Epic.
If you’re digging fall treats, the apple brownies are a must-try too.
Common Questions
Q: Can I use regular flour instead of glutinous rice flour?
A: No way. You’ll miss out on the signature mochi chew.
Q: Can I make them dairy-free?
A: Yep. Use vegan butter of choice and a plant-based milk. Results may be slightly less rich but still super tasty.
Q: Do I have to use cocoa powder, or can I melt chocolate?
A: You can swap some cocoa for melted chocolate, but don’t skip it entirely or you might lose the brownie feel.
Q: The middle looks soft – are they underbaked?
A: Mochi brownies are supposed to be a little gooey in the middle. As long as they’re not liquid, you’re good.
Q: Can I freeze these?
A: Absolutely. Mochi gives them a dense chew that holds up to freezing, just don’t forget to wrap them tight.
You Need to Try These – For Real
Here’s the deal. If you want fudgy, chewy, and a burst of chocolate in every bite, Butter Mochi Brownies are for you. Even if you’ve never baked with mochi before, give it a shot. It might become your go-to, kinda like my love for buttery herb stuffing every winter and the surprising magic of cheesy garlic butter mushroom chicken on a weeknight. Want more inspiration? The twist on brown butter mochi brownies from Cooking Therapy is seriously mind-blowing, and if you need more sweet ideas, take a peek at this caramel pecan brownies recipe. You got this – and, honestly, your tastebuds will thank you. 
Print
Butter Mochi Brownies
- Total Time: 50 minutes
- Yield: 16 pieces 1x
- Diet: Vegetarian
Description
These Butter Mochi Brownies combine the chewy texture of mochi with rich, fudgy brownies for a unique dessert experience.
Ingredients
- 1 cup glutinous rice flour (Mochiko)
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup melted salted butter (or unsalted with a pinch of salt)
- 2 large eggs
- 1/2 cup whole milk (or oat/almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch of salt
- Optional: chocolate chips, chopped nuts, or a swirl of peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan, lining it with parchment paper.
- In a large bowl, whisk together the glutinous rice flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then mix in the melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until smooth, being careful not to overmix.
- If desired, fold in chocolate chips.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top is shiny and set, and the center is soft.
- Let cool for at least 30 minutes before slicing to achieve the signature chewy texture.
Notes
For the best results, use glutinous rice flour as regular flour won’t provide the same chewy texture. Allow brownies to cool completely before cutting for optimal slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg