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Mochi Brownies

This will be your favourite brownie recipe in no time.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 4 people


  • 9 x 9 square pan
  • stove pot


  • 1 cup water
  • 4 tbsp unsweetened cocoa powder
  • 3.5 tbsp unsalted butter
  • 2 tbsp vegetable oil or any kind of neutral oil
  • 2.25 cup glutinous rice flour aka mochiko or sweet rice flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt or a pinch
  • 2 eggs large
  • 1 tsp vanilla extract basically a splash or two
  • 1.25 cup sugar


  • Preheat oven to 350°F/175°C
  • Combine water, butter, oil, and cocoa powder in a pot over medium heat. Make sure to whisk the cocoa powder until there are no lumps and everything has melted together.
  • Take it off the heat.
  • In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).
  • Pour the cocoa liquid mixture into the dry ingredients. Stir to combine.
  • Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.
  • Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.
  • Bake in the oven for 45-50 minutes (or until toothpick comes out clean).
  • Remove from the oven and let cool (10 minutes) before cutting into even squares.


Bonus Tip: You can pour this batter into a waffle maker and make mochi brownie waffles!! They'll be crispy but extra chewy and delicious on the inside. Watch my Instagram reel to see exactly how to do this!