Description
A delicious and chewy twist on traditional brownies made with sweet rice flour for a unique texture and flavor.
Ingredients
- 1 cup sweet rice flour (mochiko)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the sweet rice flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely before slicing into squares and serving.
Notes
- These brownies are best served cool to maintain their chewy texture.
- The addition of chocolate chips is optional but enhances the richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 17g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
