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–+ servings
Mochi Brownies

Melting Mochi Brownies That Are Gluten-Free and Irresistible

Indulge in the rich and chewy goodness of these gluten-free Mochi Brownies that are sure to impress.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cocoa Powder Adds rich chocolate flavor; no known substitutions.
  • 8 ounces Dark Chocolate Provides deep chocolate taste and moisture; use semi-sweet chocolate for a milder flavor.
  • 1/2 cup Unsalted Butter Contributes to moisture and richness; can use coconut oil for a dairy-free version.
  • 1 tablespoon Vanilla Extract Enhances overall flavor; pure vanilla is preferred, but imitation works well, too.
  • 3 large Eggs Binds ingredients and adds structure; no direct substitutes for vegan; consider flax eggs as an alternative.
  • 1/2 cup Milk Adds moisture; whole milk is recommended; use almond milk for a non-dairy option.
  • 1 cup Glutinous Rice Flour Key ingredient for chewy texture and ensures it's gluten-free; no substitutes will replicate the same texture.
  • 1/4 teaspoon Salt Balances sweetness; kosher salt is preferred.
  • 1 cup Sugar Adds sweetness and moisture; use brown sugar for a deeper flavor.
  • 1 teaspoon Baking Powder Helps with leavening; ensure using fresh for optimal results.
  • 1 cup Chocolate Chunks Added to taste for extra richness and texture; use any type of chocolate as preferred.

Equipment

  • double boiler
  • Mixing bowls
  • 8×8-inch baking pan
  • parchment paper
  • Whisk
  • sifter

Method
 

Step‑by‑Step Instructions for Mochi Brownies
  1. Preheat your oven to 320°F (160-170°C) and line an 8x8-inch baking pan with parchment paper.
  2. Melt together the dark chocolate and unsalted butter over low heat until smooth, about 5-7 minutes. Let cool to room temperature.
  3. Whisk together the eggs and vanilla extract until frothy. Add milk and stir gently until smooth.
  4. Mix the cooled chocolate-butter mixture into the egg and milk blend, stirring continuously until combined.
  5. In a separate bowl, sift together glutinous rice flour, cocoa powder, baking powder, salt, and sugar.
  6. Gradually fold the wet mixture into the dry ingredients, mixing gently until a lump-free batter forms.
  7. Pour the batter into the prepared baking pan and sprinkle chocolate chunks on top.
  8. Bake for 55-60 minutes. A toothpick should come out with a few moist crumbs.
  9. Cool in pan for at least 20 minutes before transferring to a wire rack to cool completely. Cut into squares for serving.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

For best results, use parchment paper to line the pan and let brownies cool completely before cutting for perfect squares.

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