As you know, I cook with mochiko…A LOT. I wanted to make something for a party, and brownies are always a good choice. Adding mochiko gave this an extra little ‘chew’ and a little heft. They were a hit!

ingredients:
1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips

Mochiko is a sweet rice flour that gives things that familiar ‘mochi-ness’ – you can find it in Japanese markets or online

Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out.

In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit.

In a bowl whisk together the mochiko, sugar, baking soda and salt.

Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.

Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through.

Let cool in the pan for about 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack. Cut the brownies into squares and you are good to go!

These are so good little people may try to steal them…