How to Make Mochi Brownies

Brownie Crisp

And while i love the idea of a chocolate mochi cake, i kept coming back to this dream of a fudgy, chewy, crispy crusted brownie.

Recipe Summary Brownie Crisp

Crisp and intense, the best part of the brownie! You can add a multitude of toppings such as salt, caramel, chocolate chips (mini), nuts, sprinkles, etc. You may as well double the recipe because they disappear fast.

Ingredients | Mochi Brownies

1 cup white sugar

½ cup melted butter

1 teaspoon vanilla extract

½ teaspoon espresso powder (Optional)

2 egg whites, beaten

½ cup all-purpose flour

½ cup unsweetened cocoa powder

¼ teaspoon baking soda

⅛ teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Combine sugar, butter, vanilla extract, and espresso powder together in a bowl; beat in egg whites. Stir flour, cocoa powder, baking soda, and salt together in a bowl. Mix flour mixture into egg mixture until batter is combined. Spread batter as thin as a slice of American cheese onto the baking sheet.

Bake in the preheated oven until batter is nearly cooked through, about 20 minutes. Remove from the oven; cut a shallow square pattern into the batter with a sharp knife. Place back into the oven; bake until batter is crisp, about 5 minutes.

Cool in the pan for 5 minutes before transferring to a wire rack to cool completely; break into squares.

If you under-bake them, or spread them too thick, they will have a chewiness rather than crispness.

Alternately, you can bake for 25 minutes; cool on baking sheet and break into pieces.

Info | Mochi Brownies

prep: 20 mins cook: 25 mins additional: 30 mins total: 1 hr 15 mins Servings: 10 Yield: 30 squares

TAG : Brownie Crisp

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