Chewy Chocolate Mochi Brownies (Print Version)
Fudgy, chewy chocolate squares made with glutinous rice flour for that distinctive mochi texture and topped with chocolate chunks.
# Ingredients:
01 -
1/4 cup cocoa powder
02 -
1/2 cup dark chocolate
03 -
5 tbsp unsalted butter
04 -
1/2 tsp vanilla extract
05 -
2 eggs, room temperature
06 -
1 1/2 cup milk
07 -
1 1/2 cup glutinous rice flour
08 -
1/8 tsp salt
09 -
3/4 cup sugar
10 -
1 tsp baking powder
11 -
Chocolate chunks for topping, to taste
# Steps to Follow:
01 -
Preheat your oven to 320°F (160-170°C).
02 -
Line a 20x20 cm (8x8 inch) baking pan with baking paper.
03 -
Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
04 -
In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
05 -
Add the whole milk to the egg mixture and stir until blended.
06 -
Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
07 -
In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
08 -
Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
09 -
Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
10 -
Sprinkle chocolate chunks evenly over the top of the batter.
11 -
Bake in the preheated oven for about 55-60 minutes.
12 -
Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely. Once cooled, cut into squares and serve.
# Additional Notes:
01 -
Use baking paper to ensure the brownies do not stick to the pan for a clean release.
02 -
Let the mochi brownies cool completely before cutting to achieve neat pieces.
03 -
Brush your knife with a little oil for cleaner cuts, especially with the sticky texture of these brownies.