recipe box · Sweets
Mochi Brownies
Ingredients
- Nonstick cooking spray
- ½ cup/113 g unsalted butter (1 stick), sliced into ½-inch pieces
- 1¼ cups/200 g semisweet chocolate chips, plus more for topping
- 1 cup/200 g granulated sugar
- 3 large eggs
- 1 cup/150 g mochiko (sweet rice flour), such as Blue Star brand
Steps
- Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350°F.
- To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.
- To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk, but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.
- Bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1½ hours. Cut into 16 pieces.
From the margins
- Store in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.