Mochi Brownies

Mochi Brownies

from cooking.nytimes.com

The tender crumb and slight chew of this brownie sets it apart from others. Mochiko, or sweet rice flour, is made from a short-grain rice also known as “sticky” or “glutinous” rice, and gives baked goods a unique bounce and lightness. It works particularly well in this brownie, giving a fudgy texture that is delicate yet intensely rich. This brownie comes together effortlessly, requiring just one bowl and five ingredients. Best of all, it’s also naturally gluten free.

Ingredients

  • Nonstick cooking spray
  • 1/2 cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces
  • 1 1/4 cups/200 grams semisweet chocolate chips, plus more for topping
  • 1 cup/200 grams granulated sugar
  • 3 large eggs
  • 1 cup/150 grams mochiko (sweet rice flour), such as Blue Star brand

Directions

  1. 1

    Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.

  2. 2

    To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.

  3. 3

    To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.

  4. 4

    Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.)