Mochi Brownies
A cross-over between the classic chocolate brownie and mochi, these mochi brownies are rich and chocolatey with a chewy texture and crunchy crust
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 90 g Unsalted butter (6 tbsp)
- 4 g Instant coffee powder (2 tsp)
- 130 g Glutinous rice flour (1 cup)
- 150 g Granulated sugar (3/4 cup)
- 40 g Cocoa powder (1/2 cup)
- 7 g Baking powder (1 1/2 tsp)
- 1/4 tsp Salt
- 360 ml Whole milk ( 1 1/2 cups)
- 2 Large eggs
- 100 g Dark chocolate, roughly chopped
- Flakey salt, optional
Instructions
- 1
Preheat the oven to 350F/180C and line an 8 inch baking pan with parchment paper
- 2
In a small saucepan heat the butter for 3 minutes, or until melted
- 3
Continue to heat the butter for another 3-5 minutes, or until it smells fragrant and there are brown specks on the bottom of the pan
- 4
Remove from the heat and add the coffee powder, set aside to cool for 15 minutes or until room temperature
- 5
In a large mixing bowl combine the glutinous rice flour, cocoa powder, sugar, baking powder, and salt, and whisk until combined
- 6
Add the milk, the cooled brown butter, and eggs, and whisk until smooth
- 7
Pour the batter into the prepared pan and scatter over the roughly chopped chocolate
- 8
Bake for 45 minutes, or until a toothpick inserted in the centre emerges slightly gooey
- 9
Place on a wire rack to cool completely
- 10
Once cooled remove from the pan and sprinkle with flakey salt
- 11
Cut into 12 squares and enjoy!