This mochi brownies recipe has been a joyful discovery for anyone who loves chocolate and wants a chewy twist on a classic treat. I first stumbled across this combination while experimenting with mochiko sweet rice flour in my small home kitchen; the idea of marrying the dense, fudgy notes of a brownie with the elastic chew of mochi felt like a small celebration. The result is a tray of squares that cut into clean pieces once cooled, with an interior that is both rich and pleasantly springy. The surface sets into a thin, crackly crust and the chopped dark chocolate on top melts into glossy pockets that make every bite feel indulgent. I made this for a holiday potluck the first time and remember watching friends and family take seconds and thirds. The texture is the star: unlike cakier chocolate desserts, these have a satisfying resistance when you bite in, followed by a silky chocolate finish. The balance comes from keeping the batter relatively wet and baking long enough so the sweet rice flour sets without drying out. These squares travel well, stack neatly, and please crowds of all ages, which is why I keep this recipe in my weeknight and celebration rotation.

Ingredients

• Mochiko sweet rice flour (1 cup): This is the foundation for the chewy texture. I use Koda Farms mochiko for consistent results; make sure it is labeled sweet rice flour, not glutinous wheat flour. Measure by lightly spooning into the cup and leveling for accuracy.
• Unsweetened cocoa powder (1/2 cup): Dutch process provides a deeper chocolate flavor and darker color; natural cocoa works too but may alter the final flavor slightly. Sift to remove lumps.
• Granulated white sugar (1 cup): Provides sweetness and helps create the thin, glossy crust. You can reduce to 3/4 cup for a less sweet version, though texture will remain similar.
• Baking powder (1 1/2 teaspoons): A small amount gives the sweet rice flour a light lift so the interior sets with a pleasant chew rather than being too dense.
• Unsalted butter (5 tablespoons), melted: Melt and cool slightly before using. Butter gives richness and helps the top crisp just enough; you can substitute neutral oil if desired, but butter contributes flavor.
• Large eggs (2): Bind the batter and add structure. For the best results, use room temperature eggs so they incorporate evenly into the wet mixture.
• Whole milk (12 oz): Adds moisture and richness. You can substitute a plant milk like almond or oat, but note texture and richness may vary.
• Vanilla extract (1 teaspoon): A little vanilla deepens the chocolate notes.
• Chopped dark chocolate (3 tablespoons): Scatter on top before baking for melted pockets and visual appeal; you can use chips or a chopped bar.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the cooled brownies out easily. Proper lining prevents sticking and helps you cut neat squares later. Combine dry ingredients: In a medium bowl whisk together 1 cup mochiko, 1/2 cup cocoa powder, 1 cup granulated sugar, and 1 1/2 teaspoons baking powder until evenly blended and free of lumps. Sifting the cocoa or whisking well ensures consistent color and prevents pockets of cocoa that resist mixing. Mix wet ingredients: In a large bowl, whisk 5 tablespoons melted and slightly cooled butter with 2 large eggs, 12 oz whole milk, and 1 teaspoon vanilla until homogeneous and no streaks of egg remain. Using room-temperature eggs helps the mixture emulsify smoothly with the butter. Combine wet and dry: Add the dry mix into the wet bowl and fold gently until evenly combined. The batter will be looser than a typical brownie batter because the sweet rice flour absorbs moisture differently; mix until there are no dry pockets but avoid overmixing which can tighten the texture. Transfer and top: Pour the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle 3 tablespoons chopped dark chocolate evenly over the surface so it melts into glossy spots while baking. Bake until set: Bake for 60 to 70 minutes at 350°F. Start checking at 60 minutes: the edges should be set and lightly pulling away from the pan, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs. Longer baking firms the chew without drying the center, so err on the side of full setting when in doubt. Cool fully before slicing: Allow the pan to cool completely on a wire rack, ideally for at least 2 hours. When warm the mochi is very sticky and will not slice cleanly; cooled squares lift out easily using the parchment overhang and cut with a sharp knife for neat pieces.

Storage Tips

Store cooled squares in a single layer in an airtight container at room temperature for up to 2 to 3 days. If stacking, place parchment between layers to prevent sticking. For longer preservation, freeze individually wrapped pieces in plastic wrap and transfer to a freezer-safe bag; they keep well for up to three months. To thaw, move squares to the refrigerator overnight or leave at room temperature for 30 to 60 minutes. Reheat gently in a low oven (300°F for 6-8 minutes) if you prefer them slightly warm; avoid microwaving for long periods or they will become gummy.

Ingredient Substitutions

If you need dairy-free options, replace the 12 ounces of whole milk with an equal volume of full-fat coconut milk or unsweetened oat milk and swap the 5 tablespoons butter for refined coconut oil or a neutral vegetable oil. For a less sweet finish reduce sugar to 3/4 cup. If you want more chocolate intensity, stir 1/4 cup chocolate chips into the batter in addition to the chopped chocolate on top. For gluten-sensitive cooks, double-check that baking powder and cocoa are certified gluten-free, though mochiko itself is naturally gluten-free.

Serving Suggestions

Serve squares as-is with a dusting of powdered sugar or a light sprinkle of flaky sea salt to highlight the chocolate. For an elegant dessert, top a warm square with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. These also pair well with lightly whipped cream and fresh berries to balance their density. For a casual coffee break, cut smaller bite-sized pieces and arrange on a sharing platter with nuts and dried fruit.

Cultural Background

The chewy texture comes from mochiko, a sweet rice flour long used in Japanese confections such as mochi and wagashi. This recipe blends that traditional chew with Western-style chocolate baking to create a hybrid dessert popular in fusion bakeries. Over the years, bakers in the United States have embraced sweet rice flour for gluten-free and texturally unique treats, and these squares are a modern example of cross-cultural adaptation — honoring the springy textural tradition while highlighting familiar cocoa flavors.

Seasonal Adaptations

In colder months, fold in 1/2 teaspoon cinnamon or a pinch of ground ginger for warming spice. For spring, replace half the chopped dark chocolate with white chocolate and stir in 1 tablespoon lemon zest for brightness. During the holidays add 1/4 cup chopped toasted pecans and a sprinkle of orange zest on top before baking. These small swaps let you tailor the flavor profile without changing the method or bake time significantly.

Meal Prep Tips

Prepare the batter the evening before and refrigerate covered for up to 24 hours; allow to come to room temperature before baking, and add a minute or two to the bake time if chilled. Bake a full tray, cool thoroughly, then portion into single-serve packs for lunches or snacks. Use parchment-lined boxes to keep pieces neat. Freezing individual portions is especially helpful for gifting or quick desserts during a busy week.

At its heart, this recipe is about approachable experimentation. The technique is simple, and the result always feels a little special. I hope you enjoy sharing these chewy, chocolatey squares as much as I do — they make everyday moments feel celebratory.