Mochi Brownies

INGREDIENTS

6 tablespoons unsalted butter, melted and cooled to room temperature 2 large eggs, lightly beaten 1 ½ cups whole milk 1 teaspoon vanilla extract 1 cup mochiko 1 cup granulated sugar 1/3 cup cocoa powder 1 ½ teaspoons baking soda 1/2 teaspoon instant espresso powder (optional) 1/2 teaspoon kosher salt 4 ounces semi-sweet chocolate, chopped

Preheat the oven to 350°F. Grease an 8 by 8-inch baking pan with butter or neutral oil and set aside.

In a bowl, whisk together the butter, eggs, milk, and vanilla extract. In another larger bowl, whisk together the mochiko, cocoa powder, sugar, baking soda, espresso powder (if using) and kosher salt. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the chopped chocolate on the top.

Bake until the mochi is set and starts to pull away from the edges of the pan, about 70 to 75 minutes. The center should not be jiggly when it’s done. Insert a toothpick into the center to test doneness; it’s done when it comes out clean or with a few little crumbs. Set the pan on a wire rack and let cool completely before slicing into 16 squares using a very sharp or plastic knife to minimize sticking. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.