Olive Oil Orange Mochi Brownies
The classic brownie is given a delectably tender bouncy chew from the use of mochiko (aka sweet rice or sticky rice) flour. Mochiko flour is what’s used for all those familiar mochi treats (filled with ice cream or sweet bean paste)— and it’s addition to this classic crowd-pleaser is just truly delicious and creates a lighter brownie but still with all of that deep rich chocolate flavor. The infusion of orange zest is the perfect bright counterpoint to all that chocolate, while the olive oil lends richness. As with so many brownie recipes this one is infinitely customizable. Swirl in peanut butter and/or jelly, add nuts, pretzels, or any kind of chocolate chip or candy you like. Serve alone or à la mode with some vanilla ice cream.
Serves 1
INGREDIENTS
1 cup mochiko (sweet rice) flour
1 cup sugar
⅓ cup cocoa powder
1½ tsp baking soda
1 tbsp instant espresso granules
½ tsp kosher salt
Zest of 1 orange (approximately 2-3 tbsp)
1½ cups milk
⅓ cup olive oil
2 large eggs
1 tsp vanilla
½ cup chocolate chips
Flaky sea salt, for finishing
METHOD
Preheat oven to 350F. Line an 8 x 8 baking pan with parchment with overhang on opposite sides for easy removal.
In a large bowl, whisk together mochiko flour, sugar, cocoa powder, baking soda, espresso granules and kosher salt. In a second bowl, whisk eggs then add milk, olive oil and vanilla and whisk till combined. Pour wet ingredients into flour mixture and whisk until combined (batter will be runny).
Pour batter into prepared baking pan, add chocolate chips, then bake for 1 hour until set. Cool completely. Use parchment handles to remove from pan, finish with flaky sea salt, cut and serve.
Mochi brownies are best eaten with 2 days and can be stored at room temperature in a sealed container.
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