Chewy Chocolate Mochi Brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup cocoa powder
02 -
1/2 cup dark chocolate
03 -
5 tablespoons unsalted butter
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1/2 teaspoon vanilla extract
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2 eggs, room temperature
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1 1/2 cups milk
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1 1/2 cups glutinous rice flour
08 -
1/8 teaspoon salt
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3/4 cup sugar
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1 teaspoon baking powder
11 -
Chocolate chunks for topping, to taste
# Instructions:
01 -
Preheat your oven to 320°F (160-170°C). Line a 20x20 cm (8x8 inch) baking pan with baking paper.
02 -
Using a double boiler (bain-marie), melt the dark chocolate and butter together. Stir until fully combined, then set aside to cool slightly.
03 -
In a separate bowl, whisk the eggs with vanilla extract until well combined. Add the milk and stir until blended. Gradually incorporate the melted chocolate-butter mixture, stirring until fully combined.
04 -
In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar until evenly combined.
05 -
Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter. Pour the batter into the prepared baking pan, sifting it through a sieve to prevent lumps.
06 -
Sprinkle chocolate chunks evenly over the top of the batter. Bake in the preheated oven for about 55-60 minutes.
07 -
Allow the brownies to cool in the pan before transferring to a wire rack to cool completely. Once cooled, cut into squares and serve.
# Notes:
01 -
Always use baking paper to prevent the brownies from sticking to the pan
02 -
Let the brownies cool completely before cutting for cleaner slices
03 -
For easier cutting of the sticky texture, brush your knife with a little oil