Chocolate Mochi Brownies

Makes 36 small squares
Adapted from The Food Librarian and justJENN

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1 cup mochiko
1 cup sugar
1 tsp baking soda
pinch of salt
4 Tbsp butter
½ cup semisweet chocolate chips
12 oz can evaporated milk
1 ½ tsp vanilla extract
1 large egg
½ to 1 cup semisweet chocolate chips
2 tsp matcha

Preheat the oven to 350ºF (180ºC). Lightly butter an 8×8 inch square pan.

In a large bowl, combine the mochiko, sugar, baking soda, and salt. Whisk to together and set aside.

With a rubber spatula, stir the butter and chocolate chips gently in a bowl over a pan of gently simmering water to melt. Once completely melted, remove from the heat.

In a medium bowl, whisk the evaporated milk, vanilla extract, and egg. Add the melted chocolate and whisk until combined. Pour wet ingredients into the dry and whisk until there are no dry pockets. Pour into the prepared pan.

Just before baking, sprinkle the chocolate chips evenly over the top. Bake for 40–50 mins.

Remove from oven and let cool on a wire rack. Invert carefully and sprinkle with matcha before cutting into squares.