Chewy Mochi Brownies (Print)
A unique dessert blending soft mochi with rich chocolate brownie flavors. Made gluten-free using glutinous rice flour.
# Ingredients:
→ Main Ingredients
01 -
2 eggs, at room temperature
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1/2 cup chopped dark chocolate
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1/4 cup unsweetened cocoa
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3/4 cup granulated sugar
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1 1/2 cups rice flour (glutinous)
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5 tablespoons butter (unsalted)
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1 teaspoon baking powder
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1/8 teaspoon fine salt
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1 1/2 cups of milk
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1/2 teaspoon pure vanilla
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Chocolate pieces for the top, use as much as you like
# Steps:
01 -
Heat your oven to 320°F (160-170°C). Cover the bottom of an 8x8 inch (20x20 cm) pan with baking paper.
02 -
Melt the butter along with the chocolate using a heat-safe bowl over simmering water. Mix until smooth, then let it cool down a bit.
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Crack the eggs into a bowl and mix them with the vanilla until blended. Stir in the milk gradually, then fold in the slightly cooled butter-chocolate mixture.
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In a different bowl, blend the rice flour with sugar, cocoa powder, a pinch of salt, and baking powder until evenly combined.
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Pour the liquid mix into the dry ingredients and stir gently until smooth. Run the batter through a sieve as you pour it into the lined pan to avoid any lumps.
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Scatter chocolate pieces all over the batter. Place in the oven and bake for around 55-60 minutes.
07 -
Leave the pan to cool first, then move the brownies to a rack to finish cooling. Once cool, slice into squares and enjoy!
# Notes:
01 -
Put down baking paper to stop sticking when removing the brownies.
02 -
If you want neat slices, wait for the brownies to cool entirely before cutting.
03 -
Oily knives make cutting sticky brownies a lot easier.