Chocolate Mochi Brownies

Inspired by Hawaiian mochi cake and moment I saw it on Food52, I knew I wanted to try it immediately! I had never seen a recipe like this and had no idea what to anticipate. The result is a chewy mochi cake that still retained airy qualities (How? I have no idea), and complete with brownie-like crumbly crust. Definitely a very interesting combination. I can’t really put a finger to the texture – mildly fudgy, mildly moist with brown sugar-chocolate flavor. Because of the intriguing tecture we found ourselves going for seconds and thirds!

Chocolate Mochi Snack Cake
Makes 1 one 9- by 13-inch cake
Chocolate Mochi Snack Cake adapted from Food52

2 cups glutinous rice flour, like Mochiko brand
1.5 cups (340 g) white sugar
1 tablespoon baking soda
1/2 cup (113 g) unsalted butter
1 cup (180 g) semisweet chocolate chips
680 g evaporated milk
2 teaspoons vanilla extract
2 eggs, beaten

To make Chocolate Mochi Snack cake

Preheat the oven to 350° F and grease a 9- by 13-inch baking pan.

Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.

Heat the butter and the chocolate chips together in a small saucepan over low heat, stirring frequently until you have a smooth mixture. Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment.

With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated.

Add the dry ingredients and mix on low until the batter is smooth and  free of lumps.

Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving. Store cake at room temperature rather than refrigerated

 

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