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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mochi Brownies   
    Categories: Cookies, Snacks, Chocolate   
         Yield: 16 servings   
       
              Nonstick cooking spray   
       1/2 c  (113 g) unsalted butter; in   
              - 1/2" slices   
     1 1/4 c  (200 g) semisweet chocolate   
              - chips; more for topping   
         1 c  (200 g) granulated sugar   
         3 lg Eggs   
         1 c  (150 g) mochiko (sweet rice   
              - flour)   
       
     Spray an 8" square cake pan with nonstick spray and line   
     with parchment paper. Heat oven to 350ºF/175ºC.   
        
     To a large microwave-proof bowl, add the butter and   
     chocolate and microwave on high for 1 minute. Give it a   
     quick stir and microwave for another 15 seconds. Stir   
     well until the chocolate is all melted and well combined   
     with the butter.   
        
     To the chocolate and butter, add the sugar and stir well   
     until combined. Add the eggs and stir (or use a whisk   
     but a wooden spoon or flexible spatula is fine) until   
     the eggs are completely combined. Lastly, add the   
     mochiko and stir until you have a thick batter. Pour   
     into the prepared pan, then tap it against the counter   
     to get rid of any air bubbles. Scatter with a few more   
     chocolate chips.   
        
     Place in the oven and bake until the center is dry to   
     the touch but with a slight wobble when you press it,   
     about 30 minutes. Cool completely in the pan on a wire   
     rack. Use the parchment paper to slide the cooled mochi   
     brownie out of the pan and allow to cool completely, 1   
     to 1 1/2 hours. Cut the brownie into 16 pieces. (Mochi   
     brownies can be stored in an airtight container at room   
     temperature for up to 3 days or frozen for 3 months. To   
     reheat from frozen, microwave for 30 seconds or longer   
     until warm.)   
        
     By: Hetty Lui McKinnon   
        
     Yield: 16 brownies   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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