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!
Brownie Butter Mochi
Ingredients
- 1 ¼ cup Mochiko ((190 g))
- 1 rounded teaspoon baking powder
- ¼ cup cocoa powder
- ¾ cup granulated sugar
- A big pinch of kosher salt
- 2 oz unsalted butter - melted
- ½ cup dark chocolate chip ((~ 3 oz))
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup unsweetened canned coconut milk
- Extra butter for pan
Instructions
- 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.
Notes
- 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.
I had to bake these for 60 minutes for the mochi cake to set.
These were so different from anything I’ve tried before! They definitely have a chew that is reminiscent of mochi, but the flavor is what really reminds me of it! They’re not super chocolatey, but they’re really easy to make and delicious.
I love how easy they are to make, they are wonderfully scrumptious. I subbed it out for erithyol and it was divine.
Glad to hear the sweetener substitution works well, Joe!
Not sure if any of my tweaks messed up the final result fundamentally (I used 1 cup whole milk + 1 tbsp flour instead of coconut cream because I just really couldn’t find cream anywhere, slightly less sugar, and sprinkled some chocolate chips on top of the batter), but it turned out tasty! Intense chocolate flavour, and the texture was more mochi than cake (it turned out like a square chocolate mochi actually). Used an 8×8″ pan and came out a little flatter than in the picture, but the crackly top was great.
Very important to liberally grease the parchment paper!! I forgot to grease it and had to scrape the brownie off the parchment paper with a knife after it cooled.
Easy and delicious,
Asome recipe!
Can I replace coconut milk by whole fat milk?
I would recommend half and half or whipping cream.
This is excellent – great recipe, and great texture that keeps you coming back for more. To clarify, however, this is not mochi, which is made from 100 percent glutinous rice and is much chewier. It might be more accurate to call this Mochi Cake. While you can’t expect anything close to the chewiness of mochi, you do get a slight chewiness from the glutinous rice flour that is very compelling and makes it hard to eat only one. Will be a repeat recipe for me.
Hi Matt, you’re absolutely right, this not pure mochi, as in Japanese mochi made by pounding steamed sweet rice. This is a chocolate version of the Hawaiian Butter Mochi. It definitely is mochi cake!
Great texture and super chocolatey. Loved it. Saving recipe to make again.
Hi! I have been looking to try baking with mochiko, yours seems to tick all the boxes: has both cacao powder and melted chocolate, and has relatively less sugar. 🙂
Im wondering 2 things please:
– can cream or milk be used instead of coconut milk?
– can i play with the type of sugar? personally i am a fan of mixing in some brown sugar – i love the depth it adds to the baked goods
Thank you 🙂
Hi Mod:
1. You can use half and half (half cream half milk) to replace the coconut milk. This will mimic the fat content of the coconut milk. Cream alone would be too rich and milk alone would be too watery.
2. Yes you can certainly mix in brown sugar!
I made these a couple days ago, thank you for the recipe! Since my oven runs hot, I set it to 325 and pulled them out right at 25 minutes (I also wanted a bit of a crispy edge so i omitted the parchment paper lining). They were fantastic! I’ll absolutely have to make them again.
Thanks for the feedback Robin!
Hi there! Is it possible to use Shiratamako instead if Mochiko in this recipe? Thank you!
Hi Teresa, I have never worked with Shiratamko before but reading about it I would say yes you should be able to use it as replacement, but it is not necessary. It seems that Shiratamako is more expensive and harder to find, but if you already have it at home, then you can certainly use it. Please let me know how it turns out.
Thank you so much for replying!! I really appreciate it. I sifted the Shiratamako because it is chunkier. Although the chewiness was there, there were still tiny bits of it Shiratamako throughout, so my cake did not have the smooth surface like yours. Also, I only had coconut cream on hand, no coconut milk. I would not recommend using Shiratamako. I will definitely make this cake again. The recipe is a keeper, thank you for sharing it!!
Thank you Teresa! Good to know about the substitution result.
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?
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.
These are delish! Thanks for this recipe.
Thank you Marissa!
Hi Trang! I loooove mochi. I’m on Keto right now – do you think subbing with granulated erythritol would yield the same results?
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!
Only 1 cup of coconut milk? Or did you mean 1 can?
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.
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.