Description
A fusion dessert combining the fudgy richness of a classic chocolate brownie with the chewy, elastic texture of Japanese mochi. Naturally gluten-free and intensely chocolatey.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1/2 cup high-quality cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Combine melted butter and cocoa powder in a bowl, stirring until smooth.
- Whisk in the granulated sugar, eggs, and vanilla extract until the batter is glossy and well-combined.
- Sift the glutinous rice flour and salt into the wet mixture to ensure there are no lumps.
- Gently fold the dry ingredients into the batter with a spatula until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 20-25 minutes until the edges are set but the center remains slightly soft.
- Allow the brownies to cool completely in the pan for at least 2 hours before slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-American)