IMG_6268it’s one of those days i am craving for chocolate cake but am feeling extremely lazy… i needed to satisfy this craving desperately.. like fast… and i needed it gluten free…. and then i remember having bookmarked this recipe for some time… how does it sound? mochi brownie? ♫꒰・‿・๑꒱ try it out….

Recipe adapted from Crustabakes (further adapted from Just Jenn)

Ingredients

IMG_62731 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips

Directions

IMG_6267– Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out
– In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit
– 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 in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through
– Let cool in the pan for about 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 and you are good to go

Personal notes:

IMG_6265– i used 1/4 cup of caster sugar and 1/4 cup coconut sugar for the recipe
– i baked my brownie in 10 cupcake liner, and they were baked in 26 mins

IMG_6266 IMG_6269… and these are the “to go” for my hubby’s office ٩꒰๑• ̫•๑꒱۶♡

Pollution index: 527 (OMG! beyond index)

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(9) Comments

  • Rumbling Tummy (February 26, 2014)

    Do you find that 1 can of condense milk is too sweet? I love mochi cake before but am not too sure whether this has the same texture as from my experience.

    • Victoria Bakes (February 26, 2014)

      Hi Edith, i actually cut down the sugar to 1/4 cup caster and 1/4 cup coconut sugar (as noted in my personal notes).. these together were not too sweet.. so with 1 can of evaporated milk (not condense) the sweetness came out well

  • Qi Qi in the house (February 26, 2014)

    包装精美,蛋糕的美味更是不在话下。

  • Mel (February 26, 2014)

    Love this little brownies baked into individual cuppa as it is so convenient to bring over to anywhere.

  • 鲸鱼蓝蓝蓝 (February 26, 2014)

    这个布朗尼很特别哟
    你家很多好料:)

  • May Law (February 26, 2014)

    很特别的包装, 你家的蛋糕总是不一样的!

  • Baby Sumo (February 26, 2014)

    Love your little packaging.so cute 🙂

    Haze here is really bad too… argh. Stay healthy ya 😉

  • jeannietayj (February 27, 2014)

    Looked delicious…I had baked with glutinous rice flour and the result was very chewy texture….I wondered if this has the same texture?

    • Victoria Bakes (February 27, 2014)

      Hey Jeannie.. how are you? this is not the extremely chewy kind but i will say a bit. it is definitely not the same texture as normal brownie 🙂

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Victoria Bakes – Baking into the Ether