Sometimes when I’m trying to figure out what to make, I will aimlessly wander from the refrigerator to the pantry, hoping something magically appears. This time around, I just started grabbing things, knowing I was short on time and needed to do something for Valentine’s Day.
When I think Valentine’s Day, chocolate always comes to mind but chocolate truffles or chocolate cake balls require too much time. I wanted something easy and different. On the outside, these brownies look like any other brownie. But once you bite into it, you will be surprised by the texture. These mochi brownies have a crispy, cracked outer layer but chewy inside dotted with melted chocolate. Everything about it is confusing, but in a wonderful way.
1 cup of water
4 tbsp of cocoa powder
3 ½ tbsp of butter
2 tbsp of vegetable oil
2 ¼ cups of sweet rice flour
1 ½ cups of sugar
½ tsp of baking soda
a pinch of salt
2 large eggs
a splash or two of vanilla extract
½ cup of chocolate chips
1. Combine water, butter, vegetable oil and cocoa powder in a small pot over medium heat. If necessary, whisk to make sure the cocoa powder is dissolved completely. Remove the cocoa mix from the heat and set aside.
2. In a large mixing bowl, add the dry ingredients (sweet rice flour, sugar, salt, and baking soda). Pour in the cocoa mix, stir to combine.
3. Add the eggs, vanilla extract and chocolate chips. Stir to make sure everything in incorporated evenly
4. Pour the mochi brownie batter into a parchment lined 9×9 pan.
5. In a 350°F/175°C preheated oven, bake the mochi brownies for 45 – 55 minutes.
6. Remove from the oven and set aside to cool for 5-10 minutes.
7. Cut into sizes of your choice and enjoy!
Store these mochi brownies at room temperature.
“Way of Life” courtesy of AudioNetwork.com