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Title: Mochi Brownies
Categories: Cookies, Snacks, Chocolate
Yield: 16 servings

Nonstick cooking spray
1/2 c (113 g) unsalted butter; in
- 1/2" slices
1 1/4 c (200 g) semisweet chocolate
- chips; more for topping
1 c (200 g) granulated sugar
3 lg Eggs
1 c (150 g) mochiko (sweet rice
- flour)

Spray an 8" square cake pan with nonstick spray and line
with parchment paper. Heat oven to 350ºF/175ºC.

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.

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.

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 1/2 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.)

By: Hetty Lui McKinnon

Yield: 16 brownies

RECIPE FROM: https://cooking.nytimes.com

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