Chewy Chocolate Mochi Squares

This chewy mochi brownie recipe combines the fudgy decadence of classic brownies with the uniquely satisfying bounce of mochi. The glutinous rice flour creates an incredible texture that's both crisp on top and delightfully chewy inside, making these treats irresistibly different from standard brownies.

I discovered this recipe during my exploration of Asian fusion desserts, and it quickly became my signature treat for gatherings. Friends always request "those special brownies" that have that distinctive pull-apart quality.

Ingredients

• Glutinous rice flour: Gives these brownies their signature chewy texture look for Mochiko or sweet rice flour in the Asian foods section
• Dark chocolate: Provides rich depth use 60% cacao or higher for best flavor
• Cocoa powder: Intensifies the chocolate flavor Dutch processed gives a smoother taste
• Unsalted butter: Creates richness and helps with texture always use room temperature
• Eggs: Bind everything together and provide structure
• Milk: Adds moisture ensuring the perfect consistency
• Sugar: Balances the bitterness of chocolate
• Vanilla extract: Enhances the chocolate flavor use pure not imitation
• Baking powder: Gives a slight lift while maintaining density
• Salt: Amplifies the chocolate flavor even a small amount makes a difference
• Chocolate chunks: On top create pockets of melty goodness use quality chocolate bars chopped rather than chips

Step-by-Step Instructions

Preheat Oven:

Set your oven to 320°F (160-170°C). This slightly lower temperature than traditional brownies ensures the mochi texture develops properly while allowing even baking throughout. Line your 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.

Create Chocolate Base:

Using a double boiler, gently melt the dark chocolate and butter together. Keep the heat low and stir constantly to prevent scorching. The mixture should be completely smooth with a glossy appearance. Remove from heat and allow to cool slightly so it won't cook the eggs when combined.

Prepare Wet Ingredients:

In a large bowl, whisk the eggs until slightly frothy, then add vanilla extract. The vanilla will marry with the chocolate flavors during baking. Gradually add the milk while continuing to whisk. The mixture should be completely homogeneous with no streaks of egg visible.

Combine Chocolate Mixture:

Pour the slightly cooled chocolate and butter mixture into the egg mixture in a slow, steady stream while whisking continuously. This technique prevents the warm chocolate from cooking the eggs. The resulting mixture should be silky and uniform in color.

Mix Dry Ingredients:

In a separate bowl, whisk together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Breaking up any clumps of cocoa powder is essential for a smooth texture. The salt is particularly important as it enhances the chocolate flavor.

Create Batter:

Pour the wet chocolate mixture into the dry ingredients. Use a spatula to fold everything together with a gentle hand. Overmixing can make the brownies tough, so stop folding once you no longer see dry streaks. The batter will be relatively thin compared to traditional brownie batter.

Bake To Perfection:

Pour the batter through a fine mesh sieve into your prepared pan to catch any small lumps. This extra step ensures ultimate smoothness. Sprinkle chocolate chunks evenly across the surface. They will partially sink during baking, creating pockets of melted chocolate throughout. Bake for 55-60 minutes until the top is set but still slightly jiggly in the center.

Pin it

My absolute favorite part about these brownies is watching people experience that first bite. There's always a moment of surprise followed by delight when they discover that distinctive chewy pull that only glutinous rice flour can create. My niece calls them "stretchy brownies" and insists on them for every birthday.

The Science Behind Mochi Brownies

The magic of these brownies comes from gelatinization, the same process that gives traditional mochi its characteristic bounce. When glutinous rice flour meets liquid and heat, its starch molecules absorb water and swell, creating that distinctive chewy texture. Unlike wheat flour brownies which rely on gluten for structure, these get their unique texture from the amylopectin in the rice flour. This is why they remain chewy even days after baking, while traditional brownies might dry out.

Perfect Pairings

These mochi brownies have a rich chocolate flavor that pairs beautifully with complementary flavors. Serve them with a scoop of vanilla ice cream for a classic contrast, or try green tea ice cream for an Asian fusion approach. A light dusting of matcha powder before serving adds visual appeal and a subtle bitter note that balances the sweetness. For a more decadent presentation, drizzle with condensed milk or serve alongside fresh berries which provide a tart counterpoint to the richness.

Troubleshooting Tips

Achieving the perfect mochi brownie can take practice. If your brownies are too dry, you may have overbaked them or measured the flour too heavily. Spoon the flour into measuring cups rather than scooping directly. If they seem undercooked after the full baking time, remember that they continue to set as they cool. The center should be slightly jiggly when removed from the oven. For the smoothest texture, make sure all ingredients are at room temperature before starting, especially the eggs and milk.

Pin it

These mochi brownies are the perfect fusion of rich chocolate decadence and chewy mochi magic—sure to be a crowd pleaser every time!

Frequently Asked Questions

→ What makes these brownies different from traditional brownies?

These brownies use glutinous rice flour instead of wheat flour, which gives them their distinctive chewy, mochi-like texture while maintaining the rich chocolate flavor of traditional brownies.

→ Can I substitute regular flour for glutinous rice flour?

No, regular flour won't create the same chewy texture that makes these brownies unique. Glutinous rice flour (also called sweet rice flour or mochiko) is essential for achieving the characteristic mochi texture.

→ How should I store these mochi brownies?

Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. You can briefly microwave refrigerated brownies for 10-15 seconds to restore their soft texture.

→ Why do I need to sift the batter before baking?

Sifting helps eliminate any lumps from the glutinous rice flour, ensuring a smooth, consistent texture throughout the brownies. This step is important since rice flour can clump more easily than wheat flour.

→ Can I add other mix-ins besides chocolate chunks?

Absolutely! Chopped nuts, white chocolate chips, or swirls of peanut butter make excellent additions. Just be careful not to add ingredients with high moisture content as they could affect the texture.

→ Why is the baking temperature lower than typical brownies?

The lower temperature (320°F instead of the typical 350°F) allows the glutinous rice flour to cook more evenly, developing the chewy texture without overbaking the exterior.