CHOCOLATE!!!!
... And what's even better?...
Chocolate BROWNIES!
Lol! So today's recipe was adapted from justJENN's Chocolate Mochi Brownies. What makes mine different? I added an additional half a bar of Lindt's 90% Dark Chocolate, but decreased the amount of regular milk chocolate chips for the melting process. If you don't like the taste of dark chocolate, ESPECIALLY 90% dark, then opt it out and just follow justJENN's recipe. Adding the 90% dark chocolate helps cut the sweetness, and gives it a very slight hint of that distinctive dark chocolate bitterness. Instead of evaporated milk, I think I used whole milk because I did not have any evaporated milk in the pantry. Why mine turned out more flat and chewie, rather than more brownie-like... I don't really know. Haha. May be I lacked enough or missed out on the baking soda? May be I missed out of the egg? I don't remember.
Want the know the reason why I added the 90% dark chocolate? It is a stupid reason, but its sadly true...
1) I grabbed a bar thinking it was the Fleur de Sel flavor, paid for it, ripped it open, stared at it while thinking "Why is it so... dark?" and later thought "What did I grab again?" Sniffed it (EWW! BITTER!), then silently but neatly tucked it back into the box.
2) I think I saw something online that deterred me from revisiting/attempt to try my bar of 90% dark. Someone online challenged viewers to attempt to eat a whole bar of 90% dark chocolate, and submit their disgusting video results to them. Let's just say, it wasn't pretty.
3) I finally bit the bullet when I brought it with me to a friend's house, we all looked at it, and then they questioned me... "WHY?!?!?!" Two brave souls and myself, each took a tiny nibble of one square... my gosh! It was not edible. I think it is much more bitter than drinking the bitter Chinese herbal teas... and MUCH more than just black coffee.
... and that's my story. Now onto the recipe!
Brownies~ Ｏ(≧▽≦)Ｏ
Ingredients:
1 cup mochiko (sweet rice flour)
1 cup sugar (regular granulated white)
1 tsp baking soda
pinch of salt
4 tbsp unsalted butter
⅓ cup milk chocolate chips
½ bar 90% dark chocolate (Lindt's)
12 oz whole milk (best to have it at room temperature)
1½ tsp vanilla extract
1 egg
½ cup milk chocolate chips
How-To:
- Prep you pan with non-stick baking spray. (I forgot the parchment paper, but I used a heavy-duty non-stick pan.)
- Pre-heat oven to 350˚F.
- In a small pot, melt butter. Then add the ⅓ cup chocolate chips and the ½ bar of 90% dark chocolate, and stir until melted. Let cool a little.
- In a bowl, mix mochiko, sugar, salt, and baking soda.
- MIMI'S TIP: I saw it on foodnetwork... gently coat the ½ cup of chocolate chips in mochiko (or flour). It should help the chips from sinking to the bottom of the pan during the baking process.
- In same bowl with the dry ingredients, slowly add and mix the melted chocolate mixture, milk, vanilla, and the egg.
- Pour everything into the prepped pan. Sprinkle the ½ cup chocolate chip on top.
- Put into the oven, and bake for 30 - 40 minutes until center is done / the brownie gives a little bounce to the touch like regular mochi does.
- Take out of oven, invert pan over a cooling rack (or an extra large Asian metal steaming rack), and let cool for 10 - 20 minutes.
- Cut into squares for serving.
Its all fairly easy. I made this out of whim, so I don't remember everything so clearly. But I hope everyone will try this, at least try justJENN's recipe. Enjoy and good luck guys! (^o^)/
