Dark Chocolate Mochi Brownies Recipe

Method

• 1)

  Pre-heat your oven to 350°F. In a bowl, add 1 Cup Sweet Rice Flour, and ¾ Teaspoons Baking Soda and stir well with a whisk and set aside. Line your 8×8 inch baking pan with parchment paper (I cut 2 sheets that were 8×14 inches to line the pan to get clean edges – see pic above).

• 2)

  In a large sauce pan, melt one stick of Salted Butter. Turn off the heat and add ¾ Cup of Bittersweet Chocolate Chips, stir with a whisk until the chocolate is completely melted and let it cool for about 5 minutes. Add 3 Large Eggs, 1¼ Cup of Granulated Sugar, ¾ Cup Cocoa Powder, ¼ Teaspoon Espresso Powder and whisk very well until it’s smooth.

• 3)

  Add the Sweet Rice Flour mixture and 1-1⅔ Cup of Milk (see note below) into the chocolate mixture and stir well until it’s smooth and there are no lumps, use a spatula to scrape the bottom and edges and stir well again. Pour into the lined baking pan and bake at 350°F for 40-50 Minutes. A toothpick inserted should come out mostly clean with a few crumbs. Let the mochi brownies cool completely before serving. Enjoy!

  *With 1 Cup of Milk, it will produce a bouncy, airy brownie, with a slightly chewy texture. Use 1⅔ Cups of Milk if you want them to be denser and chewier (texture is more similar to mochi) – you’ll need to bakes these a little longer, about 60-65 minutes.