Mochi Brownies

You are going to love how rich, fudgy and chewy these brownies are. They are simple to make and have incredible flavor in every bite.

Prep Time:5

Cook Time:35

Total Time:40

Servings: brownies

Preheat the oven to 350°F and line an 8-inch baking pan with parchment paper. Let some extra parchment paper hang over the two ends of the pan for easy removal later.
Mix the sweet rice flour and the unsweetened cocoa powder together in a medium bowl and then add the sugar, salt, and baking powder and set aside. In another bowl, beat the eggs for 30 seconds, then add the milk, oil, and vanilla extract and beat for another 30 seconds until foamy. Now pour this mixture into the flour mixture and mix well until the batter is smooth.
Pour the batter into the baking pan and bake for 35 minutes. It’s done when an inserted toothpick comes out mostly clean from the center. Let cool to room temperature. Slice and enjoy!

When you line the pan with parchment paper, leave some hanging over the edges. This makes it easier to remove the brownies later.
Before you put them in the oven, smack the pan on the countertop once to help get rid of air bubbles. This results in a chewier texture.
Let them cool before you cut them, otherwise, they will be too sticky to cut neatly.
If you have sweet rice flour left over, it works really well for breading instead of all-purpose flour.