If you ever had mochi before, I am sure you will be no stranger its chewy texture.
So when i first came across these “Chocolate Mochi Brownies”, i was like “whaaa…t?”
Chewy brownies? Really?
Naturally curiousity got the better of me, and here i am,
True to its promise, these brownies were indeed chewy.
If anything, they remind me of the Chinese “nian gao” or rice cakes that are so popular during the Lunar New Year.
But they still retained the dark, fudgy characteristics of a good brownie. So it’s like eating a really rich, dark, chocolatey brownie. But with extra jaw work out.
I am not saying that i prefer these to the traditional dark, fudgy brownies, but they are definitely definitely worth a try.
And they fulfill both my chocolate craving and my curiosity.
Chocolate Mochi Brownies
Taken from Just Jenn
Ingredients:
1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out.
In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit.
In a bowl whisk together the mochiko, sugar, baking soda and salt.
Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through.
Let cool in the pan for about 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack. Cut the brownies into squares and you are good to go!
