Mochi Brownies
These Mochi Brownies are ooey and gooey, rich and bouncy! By using glutinous rice flour instead of wheat flour, these brownies have a texture like none other. Naturally gluten-free, it is a perfect snack to fix your chocolate craving. They can also be made into a sundae with ice cream for something a little decadent.
Fill a pan with water and bring it to a boil
Preheat the oven to <temperature>175<unit>°C</unit></temperature>
Melt <quantity>100<unit>g</unit></quantity> of butter in a pan over low heat
Place <quantity>220<unit>g</unit></quantity> of dark chocolate in a bowl. Place the bowl on top of the boiled water and stir to melt the chocolate
Combine the melted butter and chocolate until homogeneous
Crack <quantity>2</quantity> eggs into another bowl and whisk
Add <quantity>300<unit>g</unit></quantity> of coconut sugar and mix until homogeneous
Add <quantity>315<unit>g</unit></quantity> of coconut milk and whisk
Add <quantity>5<unit>g</unit></quantity> of vanilla extract and <quantity>60<unit>g</unit></quantity> of filtered coffee. Whisk well
Sift <quantity>230<unit>g</unit></quantity> of glutinous rice flour and <quantity>50<unit>g</unit></quantity> of cocoa powder into the bowl
Add <quantity>6<unit>g</unit></quantity> of sifted baking powder and <quantity>2<unit>g</unit></quantity> of salt
Whisk until completely homogeneous
Add the melted chocolate and whisk to combine
Transfer the batter to a baking pan lined with parchment paper
Bake for 40m until cooked through
The mochi brownies are ready
Pair it with some ice cream and enjoy!
I'm here to answer any questions you have about Mochi Brownies. Try me!