Chocolate Mochi Brownie
Author: Unconventional Cooks
Serves: 32 pieces
- 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
- Preheat oven to 350F
- In a pot, heat water, oil, cocoa powder together (medium heat) and mix until there are no lumps.
- In a separate bowl, mix all the dry ingredients together.
- Pour in the cocoa mixture. Mix well and there are no lumps.
- Add in the eggs and vanilla.
- Add in the chocolate chips.
- Line a 9 x 13" pan. Pour batter into 9 x 13" pan.
- Bake for 35 mins or until just done.
- Let it cool before cutting to serve.
**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!
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/
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