American•indulgent
Chocolate Mochi Brownie
Mochi Brownie is a great gluten free version of the chocolate brownie that's light, spongy and slightly chewy.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup sweet rice flour (aka mochi flour)
- 1/4 cup sugar
- 20 g cocoa powder ((20g = 1/4 cup))
- 1 Tbsp baking soda
- 1/4 tsp sea salt
- 1/2 cup semi-sweet chocolate chips
- 6 Tbsp unsalted butter ((melted))
- 1 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 egg
- 1/2 Tbsp butter (to coat pan)
Instructions
- 1
Preheat oven to 350 ℉
- 2
Butter brownie pan or 8" cake pan.
- 3
Mix Dry Ingredients
- 4
In a mixing bowl, add sweet rice flour, sugar, cocoa powder, baking soda and salt. Mix well with a whisk.
- 5
Add Wet Ingredients
- 6
To the bowl with dry ingredients, add milk, melted butter, egg and vanilla. Mix until you get a cake batter consistency.
- 7
Add chocolate chips and stir.
- 8
Pour batter into the pan.
- 9
Bake for 45 min. or until toothpick comes out clean.
- 10
Let it cook for few mintues before cutting and serving.