Chewy Glutinous Rice Brownies
Unique and Delicious Glutinous Rice Brownies
Experience the delightful chewiness of these brownies made with glutinous rice flour instead of wheat flour! Each bite offers a perfect balance of a slightly crisp exterior and a wonderfully soft, chewy interior. The rich chocolate flavor is incredibly addictive, making them a perfect treat for any occasion.
Glutinous Rice Brownie Batter- 300g glutinous rice flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 100g dark chocolate, finely chopped
- 60g milk
- 3 large eggs (room temperature)
- 50g sugar
- 15g vegetable oil (e.g., canola, grapeseed)
Crunchy Whole Wheat Crumble Topping- 60g whole wheat flour
- 60g sugar
- 60g almond flour
- 1g cinnamon powder (optional, for added flavor)
- 60g cold unsalted butter, cut into small cubes
- 60g whole wheat flour
- 60g sugar
- 60g almond flour
- 1g cinnamon powder (optional, for added flavor)
- 60g cold unsalted butter, cut into small cubes
Cooking Instructions
Step 1
Prepare the mini tart molds: Lightly grease 12 mini tart molds with vegetable oil or melted butter. This ensures the brownies release easily after baking. (The provided mold is shown with 9 cavities, but the recipe yields 12.)
Step 2
Make the crumble topping: In a food processor, combine 60g whole wheat flour, 60g sugar, 60g almond flour, and 1g cinnamon powder (if using). Pulse briefly to mix. Add the 60g of cold, cubed unsalted butter. Pulse until the mixture resembles coarse breadcrumbs. Be careful not to over-process, as this can melt the butter. Chill the crumble in the refrigerator while you prepare the batter.
Step 3
Prepare the brownie batter:
1. In a bowl, whisk together 300g glutinous rice flour, 1 tbsp unsweetened cocoa powder, and 1 tsp baking powder. Sifting these dry ingredients first will result in a smoother batter.
2. In a small saucepan, gently melt 100g of dark chocolate with 60g of milk over low heat, or melt in the microwave in 30-second intervals, stirring in between. Once smooth, stir this mixture into the glutinous rice flour mix.
3. In a separate bowl, lightly beat 3 large eggs with 50g of sugar, just until the sugar is mostly dissolved. Avoid over-whipping. Add this egg mixture to the rice flour batter and combine.
4. Finally, stir in 15g of vegetable oil until a smooth, cohesive batter forms. Your brownie batter is ready.
Step 4
Fill the molds: Spoon the prepared brownie batter into the greased mini tart molds, filling each about three-quarters full. Overfilling can cause the brownies to overflow during baking.
Step 5
Add the crumble topping: Sprinkle the chilled crumble topping generously over the batter in each mold. For children, consider using a lighter hand with the crumble or adjusting to their preference. Even adults who find toppings messy might enjoy a child-sized portion with less crumble. (chuckles)
Step 6
Bake the brownies: Bake in a preheated oven at 170°C (340°F) for about 20 minutes. Baking times can vary depending on your oven. To check for doneness, insert a toothpick into the center; it should come out clean when the brownies are ready.
Step 7
Cool and serve: Once baked, let the brownies cool in their molds for about 5 minutes before carefully removing them. Transfer them to a wire rack to cool completely. Allowing them to cool fully will enhance their signature chewy texture.
