Mochi-Stuffed Brownies

By Tasty · 60 min

Ingredients

Instructions

1. In a heatproof bowl, combine the mochiko, water, cornstarch and sugar, mixing until smooth.
2. Microwave on high until translucent, 3 to 5 minutes, stirring every 60 seconds. Cool about 5 minutes until handleable, then knead about 5 minutes until stretchy and unbroken.
3. Cover the mochi and leave it at room temperature.
4. Line a 9 x 9-inch baking dish with parchment and lightly grease it.
5. Brown the butter in a skillet over low heat until it foams and turns light brown, about 10 minutes. Take it off the heat and move it to a bowl right away.
6. Whisk the granulated and brown sugars into the browned butter.
7. Beat in the eggs one at a time on medium speed, then keep beating 2½ to 3 minutes until pale. Beat in the espresso, oil and vanilla for 3 to 5 minutes.
8. Sift the flour, cocoa and baking powder together, whisk in the salt, then fold into the egg mixture until nearly combined.
9. Roughly chop the chocolate. Set aside ¼ cup of the larger pieces, then fold the rest into the batter.
10. Heat the oven to 350°F (180°C).
11. Dust a clean surface with cornstarch and roll the mochi into a 9 x 9-inch square.
12. Spread half the batter in the pan, lay the mochi square on top, cover with the remaining batter, and scatter the reserved chocolate over it.
13. Bake 45 to 55 minutes, until the top is shiny and the brownies are set.
14. Cool in the pan for 30 minutes, lift out using the parchment, and cool completely (20 to 30 minutes). Sprinkle with flaky salt and cut into 9 pieces.

Summarized from Tasty's video. Watch it for the details.

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