Mochi Brownies

These perfect mochi brownies combine the chewiness of mochi with the fudgy, chocolatey flavor of brownies. They’re not too dense, not too cakey, and really easy to make. Best of all, they keep that classic shiny, wrinkly brownie skin on top.

What Are Mochi Brownies? Brownie Mochi? Brochi?

Mochi brownies are made with mochiko, a type of rice flour ground from sticky rice, also called sweet rice or glutinous rice (though it’s gluten-free). This is the same rice used to make mochi.

Honestly, I remember the first time I tried baking with mochiko—it was a total revelation. It gave everything such a fun chew! I had only used it for traditional mochi before, but turning it into brownies felt like a brilliant east-meets-west moment in my kitchen.

When friends ask me, “Is it a brownie or a cake?” I always say: think of it like the brownie you know, just with a wonderfully chewy edge. It’s not the same as butter mochi, which is more cake-like. If you’re looking for that rich, fudgy texture but with an extra bounce, these are for you.

Mochi Brownies vs. Chocolate Butter Mochi

While there’s no official rule book, here’s how I think about it. Butter mochi is a cake. Mochi brownies are brownies.

I know it seems nitpicky, but you really notice the difference when you bite in. Butter mochi is fluffier, airier. Mochi brownies? They’re dense, fudgy, satisfyingly chewy.

Whenever I serve these at gatherings, I like to warn people: “This isn’t your typical brownie!” But that’s what makes it so fun. It’s always a conversation starter, especially with friends who’ve never tried anything with mochiko before.

Where to Buy Mochi Brownie Ingredients

Most ingredients you need are pantry staples. The only thing you might need to hunt down is mochiko.

Personally, I’ve found it at our local Asian grocery store—usually tucked somewhere near the other rice flours. Sometimes it’s in a bright blue and white box that’s easy to spot. If you’re in a pinch and can’t find it locally, you can get it online without too much trouble.

One tip: If you’re trying mochiko for the first time, grab an extra box. Once you see how versatile it is, you’ll want to experiment with other treats like butter mochi or even savory dumpling coatings.

Mochi with Shiny Brownie Skin

So why do I love this recipe? Because of that shiny, crackly brownie skin!

I obsessed over this detail. I can’t tell you how many test batches I made. My kitchen smelled like chocolate for weeks. Friends and family didn’t mind being the taste-testers, though.

I remember scrolling for hours through baking forums, watching videos, and bugging my baker friend about tips for perfect brownie tops. In the end, it came down to getting the sugar to dissolve just right, using enough fat, and managing water content.

I’m sharing these tips because I know firsthand how disappointing it is to have your brownies turn out rubbery or dull on top.

Mochi Brownie Skin Tip 1: Beating the Eggs with Sugar

Here’s the thing: You can’t skip this step.

When I tried just stirring them together, the sugar never dissolved well enough. The result was too dense—more mochi block than brownie.

But when I whisked the eggs and sugar until they were pale and fluffy, it was magic. That airiness lightened the whole texture while still keeping that signature chew.

It feels old-school, but it really makes all the difference. I even invested in a decent hand mixer just for this purpose, after my arm nearly fell off beating it by hand for one batch.

Mochi Brownie Skin Tip 2: Low Water/High Fat

This tip changed everything for me.

I learned the hard way that mochiko soaks up liquid like crazy. Too much water, and you get a soggy, weirdly textured brownie.

By swapping in high-fat ingredients—melted butter, coconut milk, or even heavy cream—I kept the batter rich without making it too loose. Whole milk didn’t work for me at all.

I tend to use coconut milk most often because I love the subtle flavor it adds. Friends who try these always ask what that “hint” is, and I love surprising them.

Mochi Brownie Skin Tip 3: Use Sweet Chocolate Chips

This was another game-changer.

Don’t overthink the chocolate here. Skip the fancy bars and single-origin stuff. I tried that once, feeling all fancy, but the brownies didn’t get the right shiny skin.

Those cheap, sweet chocolate chips you grew up with? Perfect. They have extra sugar and fat that helps form that glossy top.

I usually keep a bag of the classic yellow-bag chips on hand just for these brownies. They’re reliable, and I can grab them at any grocery store.

Final Thoughts

Mochi brownies are my go-to when I want something familiar yet surprising. They’re perfect for potlucks, picnics, or just a cozy weekend treat at home.

I hope these personal tips help you avoid the missteps I made. Baking is so much more fun when you know why things work (or don’t).

Try other recipes:

• Low Calorie Brownies
• Healthy Brownies
• Gooey Chocolate Brownies