Eggless Mochi Brownies

If you love rich chocolate treats, I think you will really enjoy these eggless mochi brownies.

They have the deep cocoa flavor of regular brownies, but with a uniquely soft and chewy center that feels so satisfying.

This recipe is completely eggless, which makes it perfect if you cannot eat eggs or if you are baking for someone with an egg allergy.

I love how easy the batter is to mix together, and you only need basic kitchen tools to make it.

Be sure to let the squares cool completely before slicing, because that is when the signature chewy texture really sets in.

Why You’ll Love It

Irresistible Chewy Texture – Glutinous rice flour gives these treats a wonderfully soft, bouncy chew that regular brownies just cannot match.

Deep Chocolate Flavor – Using real dark chocolate, cocoa powder, and chocolate chips creates an intensely rich chocolate experience.

Perfect Crackly Tops – You get that classic paper-thin, shiny, crackly crust on top without needing any egg whites.

Ultra Fudgy Center – Sweetened condensed milk keeps the crumb luxuriously moist, dense, and deeply satisfying in every bite.

Ingredient List

• 1 1/4 cups Whole Milk
• 1/4 cup Unsalted Butter
• 3 oz Dark Chocolate, Chopped
• 1/3 cup Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 1 1/4 cups Glutinous Rice Flour (Mochiko)
• 1/2 cup Granulated Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup Semisweet Chocolate Chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides.

Step 2

In a saucepan over low heat, warm the milk, butter and chopped chocolate, stirring constantly, until melted and smooth. Do not let it boil. Remove from the heat, whisk in the sweetened condensed milk and vanilla, and let cool for 5 minutes.

Step 3

In a large bowl, whisk the glutinous rice flour, sugar, cocoa powder, baking powder and salt, breaking up any cocoa lumps. Make sure you use glutinous rice flour, as regular rice flour will not give the chewy texture.

Step 4

Pour the chocolate mixture into the dry ingredients and whisk until completely smooth and glossy. The batter will be thin and pourable, which is exactly right.

Step 5

Pour the batter into the prepared pan and sprinkle the chocolate chips on top. Bake for 40 to 45 minutes, until puffed with a crackly top and edges pulling away from the pan, and a toothpick comes out mostly clean (a little stickiness is normal).

Step 6

Let the brownies cool completely in the pan, at least 2 hours. This is important, because the signature chewy, bouncy texture develops as they cool.

Step 7

Lift them out and cut into 16 squares, lightly oiling between cuts to prevent sticking. Store airtight at room temperature for up to 2 days, since the fridge makes mochi firm.

Tips

Use the Right Rice Flour

Make sure your bag specifically says glutinous rice flour or Mochiko on the label.

Regular white rice flour will not work in this eggless recipe. It will make your brownies gritty and crumbly instead of rich and chewy.

From my experience, sweet glutinous rice flour is the only thing that creates that stretchy, signature mochi texture.

Melt the Chocolate on Low Heat

When you warm the milk, butter, and dark chocolate together, keep the stove on low heat.

If the milk gets too hot and boils, it can easily scorch the chocolate and make the butter separate into an oily layer.

I recommend stirring the mixture constantly and taking the pan off the heat as soon as the pieces melt smooth.

Do Not Add Extra Flour

When you whisk the melted chocolate mixture into the dry ingredients, the batter will look surprisingly thin and watery.

You might feel tempted to add more flour to thicken it up, but please leave it alone.

Glutinous rice flour absorbs a lot of liquid while baking, so this runny consistency is normal and makes the center soft and fudgy.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Gooey Butter Cake
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

Can I eat these eggless mochi brownies warm instead of waiting for them to cool?

It is best to wait because the chewy mochi texture only sets as the brownies reach room temperature.

If you cut into them while they are still hot, the center will feel wet and gooey rather than delightfully springy.