- 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
- Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
- In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
- In a bowl whisk together the mochiko, sugar, baking soda and salt.
- Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
- 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.
- 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.
- Cut the brownies into squares to serve.
Note: You can also make it in cupcake tins, higher likelihood that your center will cook thoroughly.