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These Vegan Mochi Brownies are just as satisfying as your favorite chocolate brownie but with a chewy, gooey mochi twist. All you need is 9 simple ingredients and 15 minutes of prep to get this chocolatey dessert in the oven!
A Twist on the Popular Hawaiian Treat
If you’ve tried our Ube Butter Mochi, you already know why butter mochi is a beloved fusion dessert. It’s rich, chewy, and inspired by the nostalgic texture of Japanese mochi.
Mochi brownies, or brownie butter mochi, take it a step further by blending the best of classic vegan brownies with the signature chew of mochi for a dessert that’s unique and completely irresistible to boot! Crisp around the edges, fudgy and chewy in the center, and packed with chocolatey goodness in every bite.
And the best part? We’re showing you how to make them 100% vegan. No eggs or dairy are required for delicious mochi brownies!
Ingredients You’ll Need
- Glutinous rice flour: Also known as sweet rice flour or sticky rice flour, this mochi essential is required for that sticky, chewy texture.
- Sugar: Granulated cane sugar sweetens the brownies while keeping the flavor neutral. To ensure your brownies are fully vegan, opt for organic cane sugar – we love the brand Wholesome.
- Baking powder: While these brownies won’t rise much, a bit of baking powder helps create a slightly lighter, airier texture.
- Non-dairy milk: Any non-dairy milk will work – almond, soy, cashew, or coconut are all great options.
- Vegan butter: Adds richness, flavor, and moisture. For the best results in vegan desserts, we recommend using vegan buttery sticks instead of spreads – they’re more consistent and reliable.
- Cocoa powder: Provides that deep, rich chocolate flavor. Use cocoa powder or cacao powder without any added sugars.
- Firm silken tofu (shelf-stable): Our secret weapon for making egg-free, vegan mochi. This type of tofu helps bind the batter and keeps the brownies tender and moist. We find it at our local Asian markets, but you can also order it online.
- Vanilla extract: A must in any chocolate dessert. We used pure vanilla extract, but imitation will work in a pinch!
- Chopped chocolate: Adds extra chocolatey richness and a gooey finish. Look for dairy-free dark chocolate bars, or make your own Homemade Vegan Chocolate Bars.
Equipment Needed
- 8×8” baking dish
- Large bowl
- Whisk
- Small saucepan or microwave-safe bowl
- High-speed blender
How to Make Vegan Mochi Brownies
Making these mochi brownies is a slightly different process compared to making our Classic Vegan Brownies, but it’s equally as quick and simple.
- Whisk the dry ingredients together.
- Warm the non-dairy milk and vegan butter until the butter is melted. Whisk in the cocoa powder.
- Add the cocoa powder to a blender along with the silken tofu and vanilla extract and blend until smooth.
- Pour the liquid mixture into the dry ingredients and whisk until smooth.
- Transfer the brownie batter to your prepared baking dish, top with chopped chocolate, then bake for 65 minutes.
- Cool completely, then slice and serve!
Recipe FAQs
Good news! These vegan brownies are naturally gluten-free as written. Glutinous rice flour is made from rice grains and is free from any wheat or other glutinous proteins.
Firm silken tofu is a shelf-stable variety (not refrigerated!) of silken tofu. The most common brand available is mori-nu and comes in a blue box. Instead of looking for it with the rest of the tofu, look in the International aisle of the grocery store, or stop by your local Asian grocery store.
These brownies are best enjoyed fresh but will keep in an airtight container for up to 48 hours at room temperature or refrigerator for 4 days, just be sure to warm them up to soften out of the fridge before consuming.
More Vegan Brownie Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Mochi Brownies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These Vegan Mochi Brownies are just as satisfying as your favorite chocolate brownie, but with a chewy, gooey mochi twist. All you need is 9 simple ingredients and 15 minutes of prep to get this chocolatey dessert in the oven!
Ingredients
- 1 1/2 cups (180g) glutinous rice flour
- 1 cup (225g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup soy milk (or non-dairy milk of choice)
- ¼ cup vegan butter
- ½ cup (50g) cocoa powder
- 12 ounces firm silken tofu
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F. Grease and line an 8×8” baking dish and set aside.
- Mix the dry ingredients. Add the glutinous rice flour, sugar, baking powder, and salt to a large bowl. Whisk and set aside.
- Heat the soy milk and vegan butter. In a small saucepan or in a microwave-safe dish, heat until the butter is melted and the mixture is hot.
- Whisk in the cocoa powder until smooth.
- Blend. Add the cocoa mixture to a blender along with the silken tofu and vanilla extract. Blend until completely smooth, scraping down the sides as necessary.
- Combine the wet and dry ingredients. Pour the liquid mixture from the blender into the dry and whisk until smooth.
- Bake. Pour the batter into your prepared baking dish. Top with the chocolate chips or chopped chocolate. Place into the oven for 65 minutes.
- Serve. Remove from the oven and allow to cool completely before slicing and serving. Enjoy!
Notes
- Storage: These brownies are best enjoyed fresh but will keep in an airtight container for up to 48 hours at room temperature.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Oven
