Today we are so excited to share our easy Chocolate Mochi Brownies recipe. They’re vegan, gluten-free, and irresistibly sticky treats made with Japanese sweet rice flour. You will love them!
For this recipe, we’ve kept the ingredient list short and sweet. All you need is mochi flour, melted dark chocolate, and plant-based coconut milk. That’s it.
Also called mochigomeko or mochiko, Mochi flour is a sweet rice flour commonly used to make Japanese mochi balls. It is ground from glutinous rice, a type of super-starchy glutinous rice called glutinous rice mochigoma.
Well, mochi flour might look the same as regular rice flour, but it behaves completely differently. When you boil it with water or milk, it becomes incredibly gooey, gooey, and stretchy.
It’s a whole new texture compared to what you might be used to, and it’s incredibly good. And the great thing is, it makes gluten-free casseroles super delicious.
After using Sticky Rice Four to make gluten-free mochi muffins, mochi waffles, and even mochi buns, we decided to use it to bake some chocolatey brownies.
Thanks to its high starch content, mochiko adds structure to these flourless brownies without the need for eggs or additional ingredients. And it also makes them incredibly soft and gooey without using butter.
Since mochi flour is already a bit sweet, we didn’t add any extra sugar to the brownie batter and only used dark chocolate.
You can choose dark chocolate with 50% cacao for sweeter brownies or 70% for a more intense chocolate flavor.
These mochi brownies are great served cold or warm. When cold, they feel like chocolate pudding; but when they’re warm, they’re so sticky they melt in your mouth.
We love them super gooey, so we always reheat ours before serving and we encourage you to do the same!