I finally had to try it for myself. It didn’t disappoint. These brownies are nice and soft but with an elasticity and chew that you just can’t achieve when using regular wheat flour. Just make sure you are using Mochiko Sweet Rice Flour from Blue Star Brand from Koda Farms. If you can’t find that Japanese brand, you can probably use another brand from another country, just make sure it is glutinous rice flour made from short grain rice, otherwise the brownies might be gritty and not very elastic or chewy.
mochi chocolate brownies (original recipe from here)
1 cup mochiko rice flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoon baking powder
5 Tablespoons butter, melted
1 and 1/2 cup milk
1 teaspoon vanilla
3 ounces dark chocolate, chopped
Heat oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with 2-inch sides with parchment paper.
Stir together the flour, sugar, cocoa powder, and baking powder in a bowl.
Whisk together the eggs, butter, milk, and vanilla, then add the dry ingredients to the egg mixture and stir until all the dry ingredients are moistened.
Pour into prepared pan. Sprinkle the chopped chocolate over the brownie batter and bake for 70 minutes. Cool on a wire rack. To cut clean pieces, grease a chef knife with a little oil then wipe off the excess before cutting.