Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)
Glutinous rice flour replaces wheat flour in these brownies, producing a chewy, mochi-like texture coated in roasted soybean powder for an injeolmi twist. The cocoa and brown sugar create a deep chocolate flavor while the rice flour gives the crumb an elastic, stretchy quality that regular brownies lack entirely. After baking, a generous coating of toasted soybean powder adds the signature nutty aroma of injeolmi rice cakes. The combination of chocolate and roasted soybean may sound unusual, but the flavors share a common toasty warmth that binds them together naturally. Eaten cold from the refrigerator, the chew becomes firmer and more pronounced. At room temperature, the brownie softens and stretches, offering a completely different mouthfeel from the same recipe.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and line a square pan with parchment.
- 2
Melt butter and whisk in brown sugar until dissolved.
- 3
Add eggs one at a time, then mix in milk until smooth.
- 4
Add glutinous rice flour, cocoa, and salt; mix until lump-free.
- 5
Pour one-third batter, dust soybean powder, then add remaining batter.
- 6
Bake 25-28 minutes, cool fully, and slice for a chewy texture.
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