Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With glutinous rice flour in place of all the wheat flour, the fudgy density of a brownie comes with a mochi-like spring.
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Toasted soybean powder is scattered through the middle layer and over the top. Straight from the fridge the squares are firm; at room temperature they turn soft and stretchy.
Ingredients
Instructions
- 1
Preheat the oven to 175C and line a square pan with parchment.
Press the paper into the corners so it stays flat, since loose folds can make the soft batter bake unevenly.
- 2
Melt 70 g unsalted butter over low heat or in short microwave bursts.
While still warm, whisk in 90 g brown sugar and 1 g salt until the sugar grains look smaller and glossy.
- 3
Add the 2 eggs one at a time, whisking well after each addition.
Pour in 180 ml milk gradually and mix until the batter looks smooth, with no buttery layer separating on top.
- 4
Add 120 g glutinous rice flour and 30 g cocoa powder, then fold with a spatula.
Scrape the bottom and corners until no dry streaks remain, but stop once the batter is even.
- 5
Pour one-third of the batter into the pan and dust with part of the soybean powder in a thin layer.
Add the remaining batter, level the surface, and finish with the rest of the powder.
- 6
Bake at 175C for 25-28 minutes, until the edges are set and the center still jiggles slightly.
Cool completely before slicing, wiping the knife between cuts for cleaner edges.
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