Espresso Mochi Brownies

Ingredients

• 260 g Glutinous rice flour
• 180 g Unsalted butter (For browning)
• 150 g Brown sugar (The creator reduced the sugar by half compared with the original recipe)
• 70 g Unsweetened cocoa powder
• 4 tsp Instant coffee powder (Approximately 8 g)
• 2 tsp Baking powder (Approximately 8 g)
• 1 tsp Vanilla extract (Approximately 5 ml)
• 0.5 tsp Salt (Approximately 3 g)
• 720 ml Milk (Dairy or plant-based milk; the creator used soy milk)
• 4 Eggs (Beaten; approximately 200 g edible weight)
• 180 g Dark chocolate (Chopped into chunks)
• Flaky salt (For finishing, to taste)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Line two baking trays or baking tins with baking paper, ensuring the bases and sides are covered so the brownies can be removed easily.

2. 2

   Place the butter in a small saucepan over low to medium heat. Cook for a few minutes, stirring or swirling occasionally, until it turns golden brown and smells nutty and fragrant. Watch it closely so the milk solids do not burn.

3. 3

   Add the instant coffee powder to the browned butter. Stir until the coffee has dissolved or melted into the butter, then remove the saucepan from the heat and leave the mixture to cool.

4. 4

   In a large mixing bowl, combine the glutinous rice flour, cocoa powder, brown sugar, baking powder, and salt. Whisk or stir thoroughly to distribute the leavening and salt evenly.

5. 5

   Add the milk to the dry ingredients. Pour in the beaten eggs, followed by the cooled coffee brown butter, and add the vanilla extract. Whisk until the batter is smooth and evenly combined, with no visible dry pockets.

6. 6

   Pour the batter evenly into the prepared baking tins. Scatter the chopped dark chocolate chunks over the surface, distributing them as evenly as possible so each portion receives chocolate.

7. 7

   Bake at 180°C (350°F) for about 45 minutes, until the brownies are set and the surface looks baked. Remove the tins from the oven and allow the brownies to cool completely before cutting; the mochi texture firms as it cools.

8. 8

   Sprinkle the cooled brownies with flaky salt. Slice into 24 squares and serve.

Notes

The creator uses reduced brown sugar and soy milk. The original post does not specify the dimensions of the two baking tins; divide the batter evenly between the prepared tins. Cool completely before slicing for the best chewy mochi texture.

Nutrition per serving

• dessert
• brownies
• mochi
• coffee-flavored
• baked
• vegetarian
• Asian-inspired
• chocolate