Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
2. In a mixing bowl, whisk together the glutinous rice flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy.
4. Add the melted butter and vanilla extract to the egg mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the brownies to cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Serving size: 1 brownie
Calories: 240
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Sugar: 23g
Sodium: 95mg
Substitutions for ingredients:
- Glutinous rice flour can be substituted with all-purpose flour or almond flour.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Chocolate chips can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Swirl in a tablespoon of peanut butter or Nutella for a decadent treat.
- Top the brownies with a layer of marshmallows and broil for a few minutes for a s'mores-inspired dessert.
Tips and tricks:
- Be sure to allow the brownies to cool completely before slicing to prevent them from falling apart.
- If the batter is too thick, add a tablespoon of milk to thin it out.
- For an extra fudgy texture, refrigerate the brownies for a few hours before serving.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a scoop of vanilla ice cream.
Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the brownies for added texture and flavor.
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Pair the brownies with fresh fruit or a side of whipped cream for a balanced dessert.
Troubleshooting advice:
- If the brownies are too dry, add a tablespoon of oil to the batter.
- If the brownies are too wet, bake them for an additional 5-10 minutes.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
Mochi is a traditional Japanese rice cake made from glutinous rice flour. It is often used in desserts and sweets.
Flavor profiles:
The Mochi Brownies have a rich chocolate flavor with a chewy texture from the glutinous rice flour.
Serving suggestions:
Serve the Mochi Brownies as a dessert or a sweet snack.
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Taste: Sweet, Chewy, Nutty, Chocolatey