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Chocolatey Mochi Brownies

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24
Calories: 215kcal


  • 1 16oz bag glutenous rice flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 cup cocoa powder
  • ¼ tsp salt
  • ¾ cup butter
  • 4 eggs
  • 2 cups milk
  • 1 ¾ cups coconut milk
  • 2 tsp vanilla
  • ½ cup chocolate chips


  • All ingredients ready? Let's begin!
  • Preheat oven to 350F. Prepare a 9x13 inch baking dish by lining it with parchment paper then spraying with non-stick cooking spray.
  • In a large mixing bowl add the glutenous rice flour, sugar, baking powder, cocoa powder, and salt. Whisk together until combined.
  • In a different large bowl, add the butter. Melt in the microwave.
  • Add the eggs, milk, coconut milk, and vanilla. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients.
  • Mix until incorporated and there are no lumps. The batter may get too heavy for the whisk, so you might need to use a spatula instead.
  • Add the chocolate chips and use a spatula to gently fold into the batter until the chocolate chips are evenly distributed.
  • Pour the batter into the previously prepared baking dish and put in the oven for an hour.
  • When done, the top should be darker. You can stick a toothpick in to test for doneness. If it comes out wet, it’s not done. If it comes out clean or with crumbs stuck to it, it’s done.
  • Remove the mochi from oven and set aside to cool completely before cutting.
  • Once cool, turn the tray upside down and pull on the edges of the parchment paper to dislodge the mochi brownies from the pan. Cut and serve at room temperature.
  • Enjoy!



Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 72mg | Potassium: 157mg | Fiber: 2g | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg