Mochi Brownies with Roasted Matcha Whipped Cream

"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. This version of brownie is made entirely out of mochiko rice flour, so the chewy bite is even more pronounced. And, it so happens to be gluten-free! To serve, I like to add a dollop of light, airy whipped cream to contrast my chewy dense brownie. The addition of roasted matcha (also known as “hojicha), gives the dessert a roasty and malty flavor that perfectly rounds off the flavor of the chocolate." – Sam
Mochi Brownies with Roasted Matcha Whipped Cream
Made by TCHO Pro Sam Butarbutar
Yield: one 8x8-inch baking pan 

 

EQUIPMENT
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 

INGREDIENTS
Brownies

50g TCHO Natural Cocoa Powder
350g Whole Milk
270g TCHO Extra Dark 81% Chocolate
3 Whole Eggs, at room temperature
105g Melted Unsalted Butter
2 tsp Vanilla Extract
270g Rice Flour
360g Cane Sugar
5g Baking Powder
4g Kosher Salt
TCHO Roasted Cacao Nibs, for garnish
Maldon Sea Salt (or other flaky sea salt), for garnish
Melted Butter, for greasing pan

Roasted Matcha Whipped Cream
500g Heavy Cream
85g Cane Sugar
25g Roasted Matcha/Hojicha Powder
Pinch of Sea Salt

DIRECTIONS
Brownies

  1. Preheat oven to 300oF (if using convection oven) or 350oF (if using non-convection oven).
  2. 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.
  3. Once it boils, take it off the heat and add TCHO 81% dark chocolate. Whisk until melted and smooth.
  4. Then add eggs, butter, and vanilla.  Whisk until evenly combined.
  5. Then, in the same pot, add all the dry ingredients into the chocolate mixture and stir until combined.
  6. Generously grease the baking pan with melted butter. Pour batter directly in the pan. Sprinkle with cacao nibs and flaky sea salt.
  7. 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.
  8. Let it completely cool before cutting. Then cut into 2” squares.

Roasted Matcha Whipped Cream

  1. Using a stand-mixer fitted with the whisk attachment, add all the ingredients and whip on medium speed until the cream forms soft peaks.
  2. Scrape the bowl and set aside in the fridge until ready.
  3. When you’re ready, spoon a dollop of whipped cream on top of the brownie and enjoy!