Mochi Brownies

I love mochi, I also love brownies. So when I found out that mochi brownies were a thing, I knew I needed to try them immediately.

I NOW LOVE MOCHI BROWNIES. Imagine a brownie, but more luxurious. That’s what these taste like to me.

They’re extremely fudgy but also chewy. Eating them is a totally different experience than eating regular degular brownies, they’re so fun!

The top of the mochi brownies after flaky salt was sprinkled over them.

Video Tutorial

Glutinous rice flour

THE MOST IMPORTANT INGREDIENT in this recipe is the glutinous rice flour. Which is also known as sweet rice flour, or mochiko.

Without this type of flour, the brownies will not be chewy at all, the chewiness is coming from the glutinous rice flour.

If you’re wondering where to get this from, pretty much all Asian supermarkets have it, or you can also get it from Amazon.

Also side note, this flour doesn’t contain gluten in it, so these brownies are gluten free. So if you are part of the gluten free community, this recipe is perfect for you.

Difference between glutinous rice flour and regular rice flour

Make sure not to use regular rice flour, you will not have mochi brownies if you use this.

These 2 flour give totally different results.

Regular rice flour works more like plain/all purpose flour, or even corn flour. When using it in baking, it will give you a dessert with a cake like texture.

However glutinous rice flour (or sweet rice flour/mochiko) has been made from sticky rice. So when using it to bake, it gives you a dessert that has a sticky chewy texture.

This chewy texture is what we are going for today, so make sure to use the glutinous rice flour and not anything else.

3 of the mochi brownies stacked on top of each other.

Ingredients for the mochi brownies

We’ve talked about the flour, now let’s talk about the rest of the ingredients you will need to make these:

  • Unsalted butter – I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. Just don’t add any extra salt.
  • Cocoa powder – unsweetened cocoa powder is always best to use.
  • Sugar – we’re using a mixture of both white and brown sugar. The brown sugar is going to add some extra fudginess, as well as flavour.
  • Eggs
  • Vanilla extract – for flavour.
  • Glutinous rice flour
  • Baking powder – to help give them an extra lift as they bake.
  • Salt – to enhance the flavours. Don’t add this if you are using salted butter.
  • Milk – whole milk works best.
  • Instant coffee – this is optional, it just intensifies the chocolate flavour, it doesn’t make the brownies taste like coffee. But you can leave it out if you want to.
The ingredients needed for the mochi brownies.


I just wanted to give a warning, this brownie batter is very liquidy. It’s so much thinner than a regular brownie batter.

The first time I made mochi brownies, I was so confused. But just trust the process, it works out. 

Also another warning, I recommend not using a springform or loose bottomed tin.

For these brownies we are going to use an 8 inch cake tin. You want to grease and line this with baking paper before using it.

The reason why I say not to use a springform/loose bottomed tin is because, again this batter is very thin.

Some springform tins are not the best, they have gaps even when it’s closed, so the batter could leak out. So it’s better to just use a regular cake tin.

The batter inside of a cake tin, before being baked.
The brownie inside of the tin, with flaky salt sprinkled on top, after being baked.

Baking the brownie

You want to bake this in a pre-heated oven that is at 180c/350f. 

This does take a while to bake, it took about 1 hour 30 minutes for me.

The batter is thin so it needs that extra time in the oven, so don’t be confused if it seems like it’s taking a long time to bake.

They’re done once a toothpick inserted into the centre comes out mostly clean, it’s fine if there are a few moist crumbs on it.

Leave the brownies to chill in the fridge

Once they are baked, I recommend leaving them to cool for 20 minutes at room temperature THEN leave it in your fridge for an hour.

Personally, I think all brownies should be chilled after being baked. They are too soft when they come out of the oven so they need some time to set up. Chilling them will also help you get much cleaner slices.

So try not to skip this, it gives you better brownies!

1 mochi brownie being held up

Here are a few other brownie recipes I think you should also try:

Mochi Brownies

5.0 from 3 votes


  • 120g unsalted butter, melted

  • 50g cocoa powder

  • 150g granulated sugar

  • 150g light brown sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • 180g glutinous rice flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 500ml whole milk (heat this in your microwave for about 1 minute, we want it to be warm so the coffee can dissolve in it)

  • 2 teaspoons instant coffee

  • Flaky salt to sprinkle on top (optional)


  • Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
  • Mix together your melted butter and cocoa powder, leave this aside.
  • In a large bowl, add both sugars, the eggs and vanilla. Whip this until the mixture almost doubles in size and lightens in colour, you should only need to whip it for about a minute or two.
  • Pour the melted butter/cocoa powder mixture into this, whisk this in.
  • In a separate bowl, mix together the glutinous rice flour, baking powder and salt. Also mix together the milk and the coffee. If your coffee doesn't fully dissolve in the milk, heat this mixture in your microwave until all the coffee has dissolved.
  • Add the flour mix into your whipped egg mixture, along with 1/3 of the milk. Whisk this in until the flour is no longer visible, then add another 1/3 of the milk. Whisk this in, then add the remaining milk and whisk until you get a smooth batter.
  • Pour this into your prepared tin and bake at 180c/350f for around 1 hour 20 minutes - 1 hour 30 minutes, OR until a toothpick inserted into the centre comes out mostly clean, it's ok if there are a few moist crumbs on it.
  • Once baked, sprinkle some flaky salt on top then leave this to cool at room temperature for about 20 minutes, then place this into your fridge and leave it in there for 1 hour.
  • Now take it out of the tin, cut it into slices and enjoy!


  1. Aylin
    August 9, 2023 / 6:58 pm

    very delicious!! thank you for the recipe! The brownies turned out great

    • Ash Baber
      August 10, 2023 / 7:35 am

      I’m so glad you liked them!

  2. Marubi
    August 13, 2023 / 5:53 pm

    Saw your video on insta and ran to the store for the flour and here for the recipe 😀 mine did not turn out quite as nice in texture as yours, and also took even longer but the middle was a little underbaked while the edges were starting to get dry. My oven is fan assisted, is that important? They were nice enough that I will try again to get them perfect 🙂 thanks for the recipe!

    • Ash Baber
      August 14, 2023 / 2:07 pm

      hi with fan assisted ovens sometimes it’s best to lower the temperature, so bake them at 160c instead. it might take longer to bake but this will make the centre cook better!

      • Marubi
        August 20, 2023 / 4:16 pm

        I made another batch and baked at 160C and in a slightly larger tin and now they turned out perfect! Evenly baked and so chewy 😀 thanks again!

  3. Jenny
    August 14, 2023 / 11:46 pm

    Hey Ash, thanks for the recipe and your hilarious Instagram videos!

    Made this last night, baked at 160C fan-forced (my oven does not have a different setting for baking) and in an 8x8x2 inch tin. The tin was almost full right to the brim! Then the brownie rose HEAPS and there were a lot of cracks on top. When cut, it’s almost as if it’s got separate layers, 3cm mochi brownie, 1cm cake-like brownie and a few mm of dry crust. So it either cooked too quickly on the top or the mixture separated or I overbeat the eggs and sugar?!

    Does yours rise a lot? Did you use 2 teaspoons of baking powder?

    Still tasty, I’m eating it while typing, but just befuddled why it didn’t turn out picture-perfect like yours! Cheers.

    • Ash Baber
      August 16, 2023 / 6:37 pm

      Hey I’m glad they still tasted good, I did use 2 teaspoons of baking powder! I think the main issue is the amount of batter in the tin. I didn’t have a problem baking it all in an 8 inch tin, in my oven, but every oven works differently. It might be helpful to use a larger tin, this way the brownies will be slightly thinner but they will bake more evenly, which will help prevent it from separating. I’m so sorry it didn’t work out perfectly.

  4. Jennifer Chen
    August 24, 2023 / 11:29 pm

    This was delicious. I made one small change – I did not have milk but used unsweetened soy (silk brand) – so for anyone curious, it was still delicious. Gave some to people who would normally balk at the idea of “dairy-free” milk and they did not notice! Thank you so much for sharing!!