These pumpkin mochi brownies are the BEST kind of brownies. With a mochi-like texture, and rich pumpkin and chocolate flavors, these homemade brownies won’t last long on your holiday table!
With only 10 days left until Thanksgiving, I’ve been scrambling to determine what to contribute to our family’s Thanksgiving potluck dinner. I usually bring dessert, but I wanted to take something “different”. So after many (I mean MANY) trials, I finally landed on the perfect brownie recipe!
These pumpkin mochi brownies are everything I imagined them to be. It has a mochi-like texture, with a gooey chocolate middle layer, and you get the best of both worlds with the chocolate and pumpkin flavors.
What you’ll need to make these Pumpkin Mochi Brownies:
- Eggs
- Glutinous rice flour/ Mochiko: this ingredient can be found at HMart or Asian grocery stores.
- Milk
- Sugar
- Baking powder
- Salt
- Vanilla extract
- Cocoa powder
- Pumpkin puree
- Semi-sweet chocolate chips
How to make this recipe at home:
Preheat the oven to 350ºF. Grease an 8″x8″ baking pan with spray oil or butter and set it aside.
In a large mixing bowl, combine the eggs, sugar, milk, glutinous rice flour, baking powder, salt, and vanilla. Whisk all the ingredients together until there are no visible lumps.
Pour 1¼ cups of the batter into a separate bowl and set it aside.
To the mixing bowl, add the cocoa powder and whisk until smooth.
To the batter you set aside earlier, add the pumpkin puree and whisk until smooth.
Pour the chocolate brownie batter into the greased baking pan and bake for 20 minutes.
Once the chocolate brownie layer is done, remove it from the oven and sprinkle the chocolate chips on top in a single layer.
Carefully pour the pumpkin brownie batter on top of the chocolate chips. (I like to start from the sides of the pan when pouring and make my way to the center.)
Bake for another 35 minutes or until done. The center should be a little jiggly when done, just allow it to completely cool and set before slicing it into squares.
Watch how to make Pumpkin Mochi Brownies
More Favorite Desserts
If you like these pumpkin mochi brownies, try one of these delicious recipes next!
- Pumpkin Black Sesame Mochi Bars
- Small Batch Miso Chocolate Chip Cookies
- Peach Cobbler Bread
- Miso White Chocolate Chip Cookies
- Brown Butter Chocolate Chip Banana Bread
Ingredients
- 2 eggs
- 1½ cups glutinous rice flour/mochiko
- 1 cup whole milk, or substitute with milk of choice
- 1 cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ cup pumpkin puree
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Grease an 8"x8" baking pan with spray oil or butter and set it aside.
- In a large mixing bowl, combine the eggs, sugar, milk, glutinous rice flour, baking powder, salt, and vanilla. Whisk all the ingredients together until there are no visible lumps.
- Pour 1¼ cups of the batter into a separate bowl and set it aside.
- To the mixing bowl, add the cocoa powder and whisk until smooth.
- To the batter you set aside earlier, add the pumpkin puree and whisk until smooth.
- Pour the chocolate brownie batter into the greased baking pan and bake for 20 minutes.
- Once the chocolate brownie layer is done, remove it from the oven and sprinkle the chocolate chips on top in a single layer.
- Carefully pour the pumpkin brownie batter on top of the chocolate chips. (I like to start from the sides of the pan when pouring and make my way to the center.)
- Bake for another 30-35 minutes or until done. The center should be a little jiggly when done, just allow it to completely cool and set before slicing it into squares.
Notes
* To achieve a gooey-er texture, you can add up to 1½ cups of milk but make sure to expend the baking time for another 5-10 minutes, or until done.
