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Brownie Butter Mochi {Gluten Free}

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.
A stack of Brownie Butter MochiWhen 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.

Taking a bite out of a piece of Brownie Butter Mochi

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.

Brownie Butter Mochi wet ingredientsThis 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.

Folding dry ingredients into the wet ingredients to make Brownie Butter Mochi batterThe 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.

Mix Brownie Butter Mochi batter until smoothUnbaked and baked brownie butter mochi in a square baking panThis 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.

A stack of Brownie Butter MochiIf 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!

A stack of Brownie Butter Mochi

Brownie Butter Mochi

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.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American, Hawaiian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 pieces
Calories: 177kcal
Author: Trang



  • 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.


Serving: 52g | Calories: 177kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!
These Brownie Butter Mochi are the chocolate version of the delicious Hawaiian butter mochi, made with both chocolate and cocoa powder, coconut milk, and sweet rice flour. These taste like super soft and decadent gluten free brownies. #wildwildwhisk #mochi #brownies #glutenfree #hawaiian #asianrecipes #chocolate #chocolaterecipes

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  1. Sandy
    July 28, 2019 /

    Hi Trang. I was going to make original butter mochi but your chocolate recipe sounds perfect for my family. Could I just add the chocolate ingredients to the Hawaiian butter mochi recipe for a larger yield? Also, can this be frozen?

    • Trang
      July 28, 2019 /

      Hey Sandy, if you want a bigger batch, I suggest doubling the chocolate butter mochi instead because it calls for slightly different ingredients in a different ratio, ie. it doesn’t have evaporated milk, it calls for coconut milk instead of coconut cream, etc. If you want to mix in the coconut flakes at the end, you can, but I do not recommend just adding chocolate to the regular recipe.

      As for freezing it, I haven’t tried, but you should be able to. I would portion it into smaller pieces first, wrap well with plastic and freeze in a ziplock bag or airtight container. Thaw and microwave to warm it before eating the frozen ones.

  2. Marissa
    April 2, 2019 /

    5 stars
    These are delish! Thanks for this recipe.

    • Trang
      April 3, 2019 /

      Thank you Marissa!

  3. Jessica
    March 6, 2019 /

    Hi Trang! I loooove mochi. I’m on Keto right now – do you think subbing with granulated erythritol would yield the same results?

    • Trang
      March 6, 2019 /

      Hey Jessica, I think it would work but it may not yield the exact same result. My aunt made the green tea coconut mochi with a sugar substitute and I think she said it’s still good but didn’t come out exactly the same as mine, maybe it burned faster? So I would watch it in the oven to see how it does during the last 10-15 minutes to make sure it’s not burning. Let me know how it comes out!

  4. Carrie
    February 12, 2019 /

    Only 1 cup of coconut milk? Or did you mean 1 can?

    • Trang
      February 12, 2019 /

      Hey Carrie, it’s 1 cup. Make sure to shake the can well before pouring out 1 cup. This is a much smaller batch than the classic Hawaiian Butter Mochi.

  5. February 7, 2019 /

    5 stars
    These look absolutely divine. I keep meaning to try your original Mochi recipe but now I’m torn. I’ll need to go on the hunt for the right flour this weekend.

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