Mochi Brownies (Molten Chocolate Rice Cake)

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

Simply combine all the wet and dry ingredients and place a layer of chocolate discs in the middle of the batter, you will get an incredibly delicious cake with a soft, gooey center surrounded by a slightly crispy crust.

No need for a hand mixer or any baking experiences! With this easy-to-follow recipe, even my husband mastered it perfectly on his first try.

Now are you ready to dive into the magical world of mochi brownies – where the delight of chocolate meets the charm of mochi ? Let’s get started!

Tips for making Mochi Brownies

1. Properly Measure Ingredients: Accurate measurements are crucial in baking. While I always try to provide measurements using spoons, using a kitchen scale is more recommended for precise measurements. Based on my experience, even an additional tablespoon of milk can significantly impact the texture of this cake.

2. Mix Dry and Wet Ingredients Separately: Mixing dry ingredients separately ensures that leavening agents (baking powder in this recipe) are evenly distributed throughout the batter. Also, by initially combining the dry ingredients, you reduce the mixing time when the wet and dry ingredients are combined. This minimizes the risk of overmixing.

3. Layer Chocolate Discs Carefully: When adding chocolate discs or chunks to the batter, make sure they are broken into small pieces. I experimented by adding an entire chocolate bar piece, but its weight caused it to sink to the bottom of the batter.

4. Slice the Cake First, Then Add the Chocolate Topping: Different from other recipes, you may notice that we slice the cake before applying the topping. The reason behind this approach is to preserve the chocolate bar’s beautiful shape on the top the cake, even as it melts. Slicing the cake before melting the top chocolate allows for effortless separation of individual portions when serving.

5. Serve and Storage: Homemade mochi brownies can be served both hot and cold. You can store them in an airtight container in the refrigerator for about a week.

EQUIPMENT

• Kitchen scale (Or measuring cups)
• 6 inch cake pan
• Parchment paper
• Mixing bowls & whisk

INGREDIENTS  

Dry Ingredients

• 220 g glutinous rice flour (1½ cup + 3 tbsps)
• 40 g granulated sugar (3 tbsps)
• 25 g cocoa powder (3½ tbsps)
• 5 g baking powder (1 tsp)
• 2 g salt (⅓ tsp)

Wet Ingredients

• 1 extra/large egg (beaten)
• 40 g unsalted butter – melted (3 tbsps; Can also use vegetable oil.)
• 250 g milk (1 cup + 1 tbsp)

Filling & Topping (optional)

• 2 oz chocolate discs
• 2 oz chocolate bar

INSTRUCTIONS 

1. Line a 6-inch cake pan with parchment paper. Preheat oven to 355℉/180℃.

2. In a mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, cocoa powder, baking powder, and salt).

3. In another bowl, combine all the wet ingredients (egg, melted butter, and milk).

4. Pour the wet ingredients into the dry ingredients, mix until well combined.

5. Pour half of the batter into the prepared cake pan. Add a layer of chocolate discs. Pour the rest half of the batter over the chocolate discs. Smooth the top with a spatula.

6. Bake in the preheated oven at 355℉/180℃ for 45 minutes.

7. Remove the cake pan from the oven. Gently lift the parchment paper to remove the mochi brownie from the pan and transfer it onto a cutting board. Cut the mochi brownie into 6 pieces.

8. If desired, place a chocolate bar on top of the sliced brownies and return them to the oven to bake at 220°F/105℃ for 2 minutes to create a molten chocolate topping.

My other chocolate recipes you will also like:

Mochi Brownies (Molten Chocolate Rice Cake)

Ms Shi and Mr He

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Decorating Time 5 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 6 pieces

Calories 350 kcal

Equipment

• Kitchen scale (Or measuring cups)
• 6 inch cake pan
• Parchment paper
• mixing bowls & whisk

Ingredients

  

Dry Ingredients

• 220 g glutinous rice flour (1½ cup + 3 tbsps)
• 40 g granulated sugar (3 tbsps)
• 25 g cocoa powder (3½ tbsps)
• 5 g baking powder (1 tsp)
• 2 g salt (⅓ tsp)

Wet Ingredients

• 1 extra/large egg (beaten)
• 40 g unsalted butter – melted (3 tbsps; Can also use vegetable oil.)
• 250 g milk (1 cup + 1 tbsp)

Filling & Topping (optional)

• 2 oz chocolate discs
• 2 oz chocolate bar

Instructions

 

• Line a 6-inch cake pan with parchment paper. Preheat oven to 355℉/180℃.
• In a mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, cocoa powder, baking powder, and salt).
• In another bowl, combine all the wet ingredients (egg, melted butter, and milk).
• Pour the wet ingredients into the dry ingredients, mix until well combined.
• Pour half of the batter into the prepared cake pan. Add a layer of chocolate discs. Pour the rest half of the batter over the chocolate discs. Smooth the top with a spatula.
• Bake in the preheated oven at 355℉/180℃ for 45 minutes.
• Remove the cake pan from the oven. Gently lift the parchment paper to remove the mochi brownie from the pan and transfer it onto a cutting board. Cut the mochi brownie into 6 pieces.
• If desired, place a chocolate bar on top of the sliced brownies and return them to the oven to bake at 220°F/105℃ for 2 minutes to create a molten chocolate topping.

Video

Keyword chocolate mochi, chocolate rice cake, mochi brownies