Best Vegan Mochi Brownie Recipe You’ll Love

This vegan mochi brownie is your new favourite dessert if you like it rich, chewy and all plant-based. These brownies mix the dark chocolate flavour of a typical brownie with that uniquely squishy texture you get from glutinous rice flour-highly rich and delicious to eat, but also high-YouTube-artist-friendly easy; combining all your dry ingredients is about as hands-on as it gets. Whether you’re baking for a family get-together or just in the mood for something different, this recipe gives you some fudge-y and chewy texture simultaneously with every bite.

This vegan chewy brownie recipe with rice flour is made from common pantry ingredients and makes for an irresistibly soft centre and delightfully chewy edges. While each bite is rich and chocolatey in nature, the sweet rice flour gives it that lovely mochi texture. Even better, this is a dairy-free mochi brownie that does not require butter/milk or eggs, making it an ideal recipe for anyone who follows a vegan lifestyle or avoids dairy.

These brownies are not only unique but also a great gluten-free vegan fudgy brownie option without compromising taste or texture. The gluten-free brownie is a combination of cocoa and dairy-free ingredients with glutinous rice flour for one really rich, chewy taste! Get a taste of why mochi brownies have made their home in the hearts (and stomachs) of so many chocolate lovers when you give this recipe a go.

Why You’ll Love This Vegan Mochi Brownie

For anyone who is not yet familiar with a vegan mochi brownie, you are in for an amazing treat. Whereas classic brownies are made using all-purpose flour, mochi brownies utilise glutinous rice flour for a chewy texture without sacrificing the rich, pillowy chocolate flavour we know you love. It beckons to those of us who crave both the crisp, crackly top and pillowy soft, chewy interior. You will always be a hit with these brownies, whether you are vegan or gluten-free or just need another dessert to show your family and friends (or not).

What Makes Mochi Brownies Different from Traditional Brownies?

And the key ingredient for mochi brownies, of course, is glutinous rice flour (also referred to as sweet rice flour). As the name implies, it is gluten-free; however, it’s responsible for that characteristic stretchy and chewy texture of mochi desserts. The use of rice flour along with rich cocoa powder and dairy-free ingredients comes together in this vegan chewy brownie recipe to create a single-serving brownie that is denser, chewier and more satisfying than an everyday one. Each mouthful is nicely balanced between a fudgy centre and lightly crisp casing.

Vegan Mochi Brownie

These Vegan Mochi Brownies are rich, fudgy, and irresistibly chewy thanks to glutinous rice flour. Made without dairy or eggs, they’re naturally gluten-free (when using certified gluten-free ingredients) and packed with deep chocolate flavor. Perfect for dessert, afternoon snacks, or special occasions, this easy one-bowl recipe comes together with simple pantry ingredients.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9

Course: Dessert

Cuisine: Japanese-Inspired

Calories: 245

Ingredients Equipment Method Video Notes

Ingredients

  

• Dry Ingredients
• 1½ cups 240 g glutinous rice flour (sweet rice flour)
• ½ cup 50 g unsweetened cocoa powder
• ¾ cup 150 g granulated sugar
• ¼ cup 50 g brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Wet Ingredients
• 1 cup 240 ml unsweetened oat milk (or soy milk)
• ⅓ cup 80 ml neutral vegetable oil
• 1 teaspoon vanilla extract
• Optional Mix-Ins
• ½ cup 90 g dairy-free dark chocolate chips
• ¼ cup chopped walnuts or pecans

Equipment

• 8×8-inch (20×20 cm) square baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Silicone spatula
• Measuring cups and spoons
• Kitchen scale (recommended)
• Fine-mesh sieve (optional, for cocoa powder)
• Cooling rack
• Sharp knife (for slicing)

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
   
2. In a large bowl, whisk together the glutinous rice flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk the oat milk, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until you have a smooth, lump-free batter.
5. Fold in the dairy-free chocolate chips and nuts, if using.
6. Transfer the batter to the prepared baking pan and spread it evenly with a spatula.
7. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
   
8. Let the brownies cool completely in the pan before lifting them out.
9. Slice into squares and serve at room temperature.

Video

Notes

• Use glutinous rice flour, not regular rice flour, to achieve the signature chewy mochi texture.
• Do not overbake. The brownies will continue to firm up as they cool.
• For a richer chocolate flavor, use high-quality cocoa powder and dairy-free dark chocolate.
• Allow the brownies to cool completely before cutting for clean slices.
• Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.
• Warm individual brownies in the microwave for 10–15 seconds to restore their soft, chewy texture.

Nutrition Information (Per Serving)

Serving Size: 1 brownie (1/9 of recipe)

• Calories: 245 kcal
• Carbohydrates: 38 g
• Protein: 3 g
• Total Fat: 10 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 130 mg
• Potassium: 165 mg
• Fiber: 3 g
• Sugar: 21 g
• Vitamin A: 5 IU
• Vitamin C: 0 mg
• Calcium: 40 mg
• Iron: 2.3 mg