Chocolate Mochi Brownie Gluten Free

Two worlds together: brownie and the amazing mochi texture. This Chocolate Mochi Brownie is worth every single bite!

Chocolate mochi brownie cake in close-up

After the Coconut Hawaiian Cake, I came across this chocolate version… and I had to try. Look so good, so, here I am.

The surface remembers a lot the usual brownie visual, the flakey top. And if you’re familiar with mochi already know how the texture is.

If not, I’ll describe as… bouncy. Or in Japanese: mochi-mochi. It has a very particular texture.

Glutinous Rice Flour

The rice name can be a little confusing, but I assure you: it’s gluten-free (as rice is). The “glutinous” refers to the texture and not to gluten.

You can find it on Asian grocery stores and have some different names: sweet rice, sticky rice, glutinous rice, mochiko rice, rice for mochi, Japanese rice.

Chocolate Mochi Brownie in two images, close e far away with text

Chocolate Mochi Brownie Gluten Free

Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Servings: 16 cake 8×8-inch (16 pices, 2×2-inch)
Author: Vitor Hugo


  • 30 g cocoa powder (1/4 cup)
  • 50 g unsalted butter (3-1/2 tablespoon)
  • 20 g vegetable oil (4 teaspoons)
  • 1 g table salt (less than 1/4 teaspoon)
  • 250 mL boiling water (1 cup)
  • 10 mL vanilla extract (2 teaspoons)
  • 300 g granulated sugar (1-1/2 cup)
  • 2 eggs
  • 250 g glutinous rice flour (2 cups)
  • 3 g baking soda (about ½ teaspoon)
  • 150 g chocolate chips
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Preheat oven to 350F/180°C, grease and line with parchment paper an 8-inch square pan (20x20cm), grease the parchment paper as well. Set aside.
  • In a bowl, mix cocoa, butter, oil, salt, boiling water and mix until the butter is melted. Add vanilla. Set aside for 10 minutes, much be warm or at room temperature at touch.
  • Add sugar and mix to dissolve.
  • Add eggs, mix rapidly to avoid eggs been cooked from the heat.
  • Add rice flour, baking soda and mix until well combine. Then, add the chocolate.
  • Pour inside the prepared pan.
  • Bake at 350F/180°C (normal over, no fan assisted) for 45 minutes or until toothpick inserted in between comes out clean.
  • Remove from the ove and let cool for 10 minutes before unmold. Let it cool to cut into squares.


  • Adapted: Make Food. Eat Food.
  • Glutinous Rice Flour: it can be called as sweet rice, sticky rice, glutinous rice, mochiko rice, rice for mochi, japanese rice. Normally, it’s sold in asian stores.
  • Chocolate: small pieces, if it’s too big will sink to the bottom

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

Leave a comment

After you leave a comment, you won't see it because the moderation and to be compliance with GDPR (General Data Protection Regulation).

Your email address WILL NOT be published. *Required.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 comments (Leave a comment!)
  1. hi! would it be possible to make a larger batch of twice the size in a bigger pan? or would the middle not be able to cook properly?

    1. Exactly. The middle won’t cook properly!