Mochi Brownies in a Muffin Tin

Name: Mochi Brownies in a Muffin Tin
Yield: 12 brownies
Cuisine: American
Ingredients: 130 g dark brown sugar; 160 g Mochiko flour / glutinous rice flour; 4 g (1 tsp) baking powder; 15 g cocoa powder; 1.5 g (1/4 tsp) salt; 1 g (1/2 tsp) instant coffee; 30 g unsalted butter, melted; 200 ml whole milk; 1 large egg; 55 g dark chocolate chips

Spoonful Passion @spoonfulpassion

Canada

Here is my favorite brownies recipe and it is gluten-free! These brownies are uniquely chewy and tasty with an all-around crispy crust.
If you prefer less crust, feel free to bake this in a baking pan instead.

Spoonful Passion @spoonfulpassion

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Ingredients

12 brownies

130 gdark brown sugar
160 gMochiko flour / glutinous rice flour
4 g (1 tsp)baking powder
15 gcocoa powder
1.5 g (1/4 tsp)salt
1 g (1/2 tsp)instant coffee
30 gunsalted butter, melted
200 mlwhole milk
1large egg
55 gdark chocolate chips

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Steps

1

Https://youtu.be/TrLVp1ysE60
2

Weigh and sift all brown sugar, flour, baking powder, cocoa powder, salt and instant coffee into a medium bowl. Whisk to combine well, then set aside.
3

Preheat oven to 350°F or 180°C. Grease the muffin tray with melted butter and set aside.
4

Pour the remaining butter into a medium bowl or measuring jar along with milk and egg. Whisk to combine well.
5

Add in the dry ingredients and whisk again to combine.
6

Pour and divide mixture evenly into 12 muffin holes. Top each with chocolate chips.
7

Bake for 40 minutes or until top crust is formed but still springy to the touch.
8

Chill them on cooling rack for 10 minutes. Then push each out from the side with a toothpick.
9

Hope you enjoy this ultimate chewy brownies as much as I do :)