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vegan mochi brownie

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
Cook Time 35 minutes
Total Time 50 minutes
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.
    vegan mochi brownie
  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.
    vegan mochi brownie
  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