Mochi Brownies with Roasted Matcha Whipped Cream
Made by TCHO Pro Sam Butabutar
"I am a sucker for brownies! Who doesn’t love them? What I enjoy the most is the chewy, fudgy center of brownies -- such a satisfying texture."
— TCHO Pro Sam Butarbutar
Tools
- 1 8”x8”x2” cake pan
- 1 medium sized pot
- 1 brush for greasing pan
- 1 balloon whisk
- 1 rubber spatula
- 1 toothpick/metal skewer
- 1 stand mixer + mixing bowl
Cooking Time
45 Minutes
Makes 8 Servings
Ingredients
Directions
Brownies
- Preheat oven to 300°F (if using convection oven) or 350°F (if using non-convection oven).
- Add TCHO Super Powder and whole milk to a pot. Cook over medium high heat, and continually whisk to get rid of lumps. Mixture has to reach boil in order to cook away the “raw” taste of the cacao powder.
- Once it boils, take it off the heat and add TCHO Hella Dark 81%. Whisk until melted and smooth.
- Then add eggs, butter, and vanilla. Whisk until evenly combined.
- Then, in the same pot, add all the dry ingredients into the chocolate mixture and stir until combined.
- Generously grease the baking pan with melted butter. Pour batter directly in the pan. Sprinkle with TCHO Crush This and flaky sea salt.
- Bake in the preheated oven for 40-50 minutes. To check whether it’s done, insert a toothpick or metal skewer into the center of the brownie. The toothpick should be moist and be (mostly) clean.
- If the toothpick comes out liquidy, then return it to the oven for 5 more minutes.
- Let it completely cool before cutting. Then cut into 2” squares.
Whipped Cream
- Preheat oven to 300°F (if using convection oven) or 350°F (if using non-convection oven).
- Add cocoa powder and whole milk to a pot. Cook over medium high heat, and continually whisk to get rid of lumps. Mixture has to reach boil in order to cook away the “raw” taste of the cacao powder.
- Once it boils, take it off the heat and add TCHO 81% dark chocolate. Whisk until melted and smooth.