Mikko's Mochi Brownies

 

Makes 8x8 Pan

INGREDIENTS

• 1 cup Mochiko
• 1/2 c. cocoa powder, unsweetened
• 1 c sugar
• 1 1/s tsp baking powder
• 5 Tbsp butter, melted
• 2 large eggs
• 12 oz milk (I used oat milk)
• 1 tsp vanilla
• 3 T dark chocolate chips

INSTRUCTIONS

• Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
• In a medium bowl, add mochiko, cocoa powder, sugar and baking powder. Whisk together until evenly mixed.
• In a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk until evenly combined and no egg streaks remain. Add in dry ingredients. Mix until evenly blended.
• Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.
• Bake 60-70 minutes or until mochi is set. A toothpick inserted should come out mostly clean. Let mochi cool completely before slicing and serving.

NOTES

• Make sure to let the mochi cool before cutting. When it is still hot, it will be very sticky and difficult to slice.
• Mochi can be stored in a sealed container at room temperature up to 2-3 days.