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Mochi Brownie: Bolo de Chocolate Sem Glúten

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 pieces
Calories 350
Enjoy a rich, gluten-free mochi brownie with a deep chocolate flavor and chewy texture, perfect for any chocolate lover.

Ingredients

Dry ingredients

  • 30 g cocoa powder (100% cacao)
  • 50 g unsalted butter
  • 20 g vegetable oil
  • 1 g refined salt (less than 1/4 teaspoon)
  • 250 mL boiling water
  • 10 mL vanilla extract (or 1-2 mL essence)
  • 300 g crystal sugar
  • 2 units eggs
  • 250 g glutinous rice flour (see note)
  • 3 g baking soda (about 1/2 teaspoon)
  • 150 g milk chocolate (mini chips or chopped bar)

Instructions 

  • Preheat oven to 180°C (356°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper.
  • Mix cocoa, butter, oil, salt, and boiling water until smooth. Let cool slightly for 10 minutes.
  • Add sugar and stir until dissolved. Mix in eggs quickly.
  • Stir in rice flour and baking soda until combined. Add chocolate chips or sprinkle on top.
  • Pour batter into prepared pan. Bake for 45 minutes, then cool for 10 minutes before slicing.

Notes

Ensure not to overbake to keep the brownie moist and chewy.
Calories: 350kcal
Cost: $12
Course: Dessert
Cuisine: Brazilian
Keyword: chocolate, gluten-free