Brownie Butter Mochi is a chocolate variation of the very popular Hawaiian Butter Mochi, a buttery and chewy dessert made with glutinous rice flour. This chocolate butter mochi version is similar to a brownie but with the chewy texture of mochi. Once you have a bite, you won’t be able to resist another.
When I made this Hawaiian Butter Mochi, I made it because it was the only way to bring a little piece of the island home with me. I worked in Oahu for 3 months at the beginning of 2018, and I miss the food! It’s become the most popular recipe on the blog and it’s just natural that we must have the chocolate version. I call this one Brownie Butter Mochi because it tastes just like a rich brownie with a chewy mochi texture.
How to Make Brownie Butter Mochi
Mochi may sound slightly foreign if you have never heard of it. But to put simply, it’s a type of cake made using Mochiko or sweet rice flour, or glutinous rice flour, instead of using all-purpose flour like a typical cake. Mochi rice is not the same as regular rice, so be sure to purchase the correct type of rice flour for this recipe to work. You should be able to find this at most Asian grocery store. I also found it at my local Stater Bros in the Asian/International aisle, though I don’t know if all Stater Bros carry it.
This Brownie Butter Mochi is made with both chocolate and cocoa powder for maximum richness and flavor. I melted the chocolate in hot butter and allow it to cool slightly before mixing it in with the rest of the wet ingredients to avoid cooking the eggs. I used coconut milk in this recipe, be sure to shake the can well. I also tested the recipe with coconut cream, but found it too rich.
The cocoa powder is mixed in with the dry ingredients and folded into the wet ingredients to make the batter. Make sure to mix it well until the batter is completely smooth. Then pour the batter into a prepared baking pan and bake until set. Check doneness using a toothpick inserted into the middle, just like you would when baking a regular cake.
This Brownie Butter Mochi is seriously amazing, rich, soft, chewy, and so chocolaty. If you happen to be gluten intolerant, you’re in luck because this brownie is naturally gluten free too. I don’t typically make gluten free treat unless they just happen to be. But if you’re looking for gluten free desserts specifically, check out all of my other mochi recipes.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 1/4 cup Mochiko (190 g)
- 1 rounded teaspoon baking powder
- 1/4 cup cocoa powder
- 3/4 cup granulated sugar
- A big pinch of kosher salt
- 2 oz unsalted butter - melted
- 1/2 cup dark chocolate chip (~ 3 oz)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup unsweetened canned coconut milk
- Extra butter for pan
- Preheat oven to 350°F.
- Brush the bottom and sides of an 8”x8” square baking pan with melted butter, line the pan with a long strip of parchment paper and let the excess hang over the side. Brush the parchment paper with butter as well and add another long strip of parchment paper crosswise. Brush with melted butter again and set aside.
- In a medium mixing bowl, add mochiko, baking powder, cocoa powder, sugar and salt and stir with a whisk until evenly distributed. Set aside.
- Melt butter in a small bowl in the microwave for 40-45 seconds. Add chocolate chip to the hot butter and stir to melt the chocolate completely.
- In a large mixing bow, add vanilla, eggs, coconut milk and beat with a whisk until smooth. Add the melted butter and chocolate mixture and beat until combined.
- Stir in the dry ingredients and mix until completely smooth.
- Pour the mixture into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
- Allow to cool completely before cutting and serving.
- Refrigerate left over. To reheat, wrap a piece of mochi in a damp paper towel and microwave for 10-15 seconds depending on the size you cut them.
- Either natural or dutch processed cocoa powder can be used in this recipe.
- Use canned coconut milk, and not the one in the carton. Canned coconut milk has higher fat content and will result in tastier baked good.