MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mochi Brownies
 Categories: Cookies, Snacks, Chocolate
      Yield: 16 Servings

           Nonstick cooking spray
    1/2 c  Unsalted butter (113 g);
           - in 1/2" slices
  1 1/4 c  Semisweet chocolate chips
           - (200 g); more for topping
      1 c  Granulated sugar (200 g)
      3 lg Eggs
      1 c  Mochiko (sweet rice flour)
           - (150 g)

  Spray an 8" square cake pan with nonstick spray and line with
  parchment paper. Heat oven to 350°F/175°C.

  To a large microwave-proof bowl, add the butter and chocolate and
  microwave on high for 1 minute. Give it a quick stir and microwave
  for another 15 seconds. Stir well until the chocolate is all melted
  and well combined with the butter.

  To the chocolate and butter, add the sugar and stir well until
  combined. Add the eggs and stir (or use a whisk but a wooden spoon
  or flexible spatula is fine) until the eggs are completely
  combined. Lastly, add the mochiko and stir until you have a thick
  batter. Pour into the prepared pan, then tap it against the counter
  to get rid of any air bubbles. Scatter with a few more chocolate
  chips.

  Place in the oven and bake until the center is dry to the touch but
  with a slight wobble when you press it, about 30 minutes. Cool
  completely in the pan on a wire rack. Use the parchment paper to
  slide the cooled mochi brownie out of the pan and allow to cool
  completely, 1 to 1-1/2 hours. Cut the brownie into 16 pieces. Mochi
  brownies can be stored in an airtight container at room temperature
  for up to 3 days or frozen for 3 months. To reheat from frozen,
  microwave for 30 seconds or longer until warm.

  Recipe by Hetty Lui McKinnon

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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