Chocolate Mochi Brownies

• 1 cup Mochiko (sweet rice flour)
• 3/4 cup Sugar
• 1/4 cup high quality Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon of Kosher Salt
• 4 tablespoons Butter
• 1/2 cup Chocolate Chips or Nutella
• 1 (12 oz) can Evaporated Milk
• 1 1/2 teaspoons Vanilla
• 2 Eggs
• 1/2 cup Chocolate Chips for Topping

Directions

1. Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
2. In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
3. In a bowl whisk together the mochiko, sugar, baking soda and salt.
4. Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
5. Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake for 35-40 minutes until the center is cooked through.
6. Let cool in the pan for 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack.
7. Cut the brownies into squares to serve.

Note: You can also make it in cupcake tins, higher likelihood that your center will cook thoroughly.