serving size: 9 squares
Mochi
100 g of glutinous rice/sticky rice flour
45 g sugar
145 g water
1 tbsp vegetable oil
plus 1 tbsp all-purpose flour for dusting
Brownie
113 g of semi-sweet/dark chocolate
150 g unsalted butter
100 g sugar
100 g brown sugar
2 tbsp of coco powder
2 1/2 large eggs (or 3 medium ones)
1 1/4 tsp vanilla extract
1/4 tsp sea salt
107 g flour
Mochi
Whisk glutinous rice flour, sugar and water in a microwave-proof bowl. Cover the bowl and microwave on high at one-minute interval, taking the bowl out after each time and stir with a wooden spoon until the entire mixture is cooked into a sticky and gooey dough, at least 4~5 min. The mixture would feel suspiciously wet and stringy, and you’d be tempted to think that it’s too wet. It is not. Now add the vegetable oil, stir and fold with the wooden spoon until it is completely incorporated into the dough. KEEP stirring and folding, and use a metal spoon to scrape down the dough that’s sticking to the side, until the dough starts to cool down and firm up in texture. It would get harder and harder to will this dough as it becomes more glutenous. But the more you work it, the chewier it will become. Once you have reached your muscle-limit, set the bowl aside uncovered and let the dough completely cool down.
Preheat the oven on 350F. Line a 9″ x 9″ square mold with parchment paper.
Brownie
In another large microwave-proof bowl, add the semi-sweet/dark chocolate and unsalted butter. Microwave on high for 30 seconds each time and stir in between until the chocolate and butter has evenly melted. Add the sugar, brown sugar, coco powder, eggs, vanilla extract and sea salt. Whisk until evenly combined. Then add the flour and whisk until just combined.
Pour the brownie batter into the square mold and smooth with a spoon. Dust the mochi dough slightly with all-purpose flour (TRY NOT TO USE MORE THAN 1 TBSP or it will change the consistency of the brownie batter!) and distribute little chunks of it evenly on top of the brownie batter. Use a spoon to press and fold the mochi chunks into the batter until they are completely covered.
Bake in the oven for 25~30 min. A wooden skewer should come out with LOOSE AND MOIST crumbs. If it comes out clean then the brownie’s over-baked and will be cakey.
Let the brownie COMPLETELY cool down to room temperature before cutting. I like to leave it in the fridge for 45 min to speed it up.
To remove the parchment paper, I like to flip the brownie over and peel the parchment paper away. Cut into 9 equal squares and you will see chewy mochi distributed through out. This talks happiness to me…
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