Mochi Brownies in a Muffin Tin. Here is another simple and easy recipe using a muffin tin: mochi brownies. Made with Mochiko / glutinous rice flour, these brownies are uniquely chewy and tasty with an all-around crispy crust. Great recipe for Mochi Brownies in a Muffin Tin.
If you prefer less crust, feel free to bake this in a baking pan instead. These muffin-tin mochi brownies are uniquely chewy and tasty with an all-around crispy crust. They are made with Mochiko / glutinous rice flour, ergo gluten-free. You can make Mochi Brownies in a Muffin Tin using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Mochi Brownies in a Muffin Tin
- Prepare 130 g of dark brown sugar.
- Prepare 160 g of Mochiko flour / glutinous rice flour.
- It’s 1 tsp of baking powder.
- You need 15 g of cocoa powder.
- It’s 1/4 tsp of salt.
- You need 1/2 tsp of instant coffee.
- You need 30 g of butter, melted.
- It’s 200 ml of whole milk.
- You need 1 of large egg.
- You need 55 g of dark chocolate chips.
In case you wonder, glutinous rice flour contains no gluten. Its misleading name actually refers to its sticky nature once cooked. My favorite kind of brownies is the chewy yet crispy. Pour the brownie batter into each of the holes in your muffin tin.
Mochi Brownies in a Muffin Tin step by step
- Weigh and sift all brown sugar, flour, baking powder, cocoa powder, salt and instant coffee into a medium bowl. Whisk to combine well, then set aside..
- Preheat oven to 350°F or 180°C. Grease the muffin tray with melted butter and set aside..
- Pour the remaining butter into a medium bowl or measuring jar along with milk and egg. Whisk to combine well..
- Add in the dry ingredients and whisk again to combine..
- Pour and divide mixture evenly into 12 muffin holes. Top each with chocolate chips..
- Bake for 40 minutes or until top crust is formed but still springy to the touch..
- Chill them on cooling rack for 10 minutes. Then push each out from the side with a toothpick..
- Hope you enjoy this ultimate chewy brownies as much as I do :).
The amount you use should depend on how you want the final product to turn out; using less will make crisper, thinner brownies, while using more will make fluffier, muffinlike brownies. These brownies are uniquely chewy and tasty with an all-around crispy crust. If you prefer less crust, feel free to bake this in a baking pan instead. Mini Blueberry Tart [using muffin tin]. Because I made these Dark Chocolate Mochi Brownies in a Babycakes maker, they are perfectly portioned out and are very adorable.