black mochi brownie bites
A chocolate filled brownie that’s not dense and heavy? Yep, it’s possible!
I get very concerned looks when I tell people that I bake with 100% dark chocolate because let’s face it, this stuff can taste like pure evil when eaten alone. BUT. combine it with some coconut milk and a bit of brown sugar, and you get an incredible rich and decadent treat that leaves you guilt-free!
Ingredients
6 tbsp unsalted butter
1/4 cup 100% cacao chips
2 tbsp coconut cream
2 tbsp maple syrup
1 tsp vanilla extract
2 large eggs
1 cup oat milk
1 cup glutinous rice flour
1 1/2 tsp baking soda
1/2 tsp salt
Optional toppings: nut butter, coconut flakes, granola, trail mix, coconut cream
Directions
Preheat oven to 350°F. Butter cupcake tin liberally.
In a double boiler, combine butter, cacao chips, coconut cream, and maple syrup. Mix until well combined (do not boil) and remove from heat. Let cool to room temperature.
Using a hand or stand mixer, lightly beat eggs. Pour in chocolate mixture, vanilla extract, and oat milk. Mix on low until well blended.
In a medium bowl, combine glutinous rice flour, baking soda, and salt. Add dry mixture into wet ingredients and mix until all ingredients thoroughly combine.
Divide batter evenly in muffin tin, filling each space 3/4 of the way. Bake for 55 to 60 minutes.
Brownies are finished when sides pull away from the pan and they feel springy to the touch. Remove from oven and let cool in cupcake tin for 10 minutes before taking muffins out. Enjoy immediately or store in an airtight container when cooled for up to 3-4 days.
