Chocolatey Mochi Brownies

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 215

All ingredients ready? Let's begin!
Preheat oven to 350F. Prepare a 9x13 inch baking dish by lining it with parchment paper then spraying with non-stick cooking spray.
In a large mixing bowl add the glutenous rice flour, sugar, baking powder, cocoa powder, and salt. Whisk together until combined.
In a different large bowl, add the butter. Melt in the microwave.
Add the eggs, milk, coconut milk, and vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients.
Mix until incorporated and there are no lumps. The batter may get too heavy for the whisk, so you might need to use a spatula instead.
Add the chocolate chips and use a spatula to gently fold into the batter until the chocolate chips are evenly distributed.
Pour the batter into the previously prepared baking dish and put in the oven for an hour.
When done, the top should be darker. You can stick a toothpick in to test for doneness. If it comes out wet, it’s not done. If it comes out clean or with crumbs stuck to it, it’s done.
Remove the mochi from oven and set aside to cool completely before cutting.
Once cool, turn the tray upside down and pull on the edges of the parchment paper to dislodge the mochi brownies from the pan. Cut and serve at room temperature.
Enjoy!