Chocolate Mochi Brownie
Author: 
Serves: 32 pieces
 
Adapted from eatingwithkirby This mildly sweet. Add more chocolate chips if you like or drizzle some chocolate on top!i
Ingredients
  • 2¼ cup Glutinous Rice Flour (click here to see brand here)**
  • 1½ cup organic cane sugar (we use the wholesome brand) OR sugar free substitute if needed
  • ½ tsp baking soda
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup of water
  • 3 tbsp olive oil
  • 4 tbsp GOOD QUALITY cocoa powder (This is key e.g. Valrhona, Ghirardelli)
  • ½ cup Vegan Chocolate Chips (Dark, Milk or semisweet) or MORE if you like
Instructions
  1. Preheat oven to 350F
  2. In a pot, heat water, oil, cocoa powder together (medium heat) and mix until there are no lumps.
  3. In a separate bowl, mix all the dry ingredients together.
  4. Pour in the cocoa mixture. Mix well and there are no lumps.
  5. Add in the eggs and vanilla.
  6. Add in the chocolate chips.
  7. Line a 9 x 13" pan. Pour batter into 9 x 13" pan.
  8. Bake for 35 mins or until just done.
  9. Let it cool before cutting to serve.
Notes
**we do not recommend using mochiko flour. Please use the Erawan Brand (link in ingredient list), you can usually find this at Asian Grocery Stores!
Nutrition Information
Serving size: 30 Calories: 109.6 Fat: 3.2g Carbohydrates: 19.9g Sugar: 9.2g Protein: 1.6g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/02/10/110-calorie-dark-chocolate-mochi-brownies/