Chocolate mochi skillet brownie

Ingredients

• 1 cup water
• 1 1/4 cups mochiko flour
• 1/4 cup sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups dark chocolate, finely chopped
• 16 tablespoons (2 sticks) unsalted butter, cut into pieces
• 4 large eggs, room temperature
• 2 tablespoons oil (any neutral oil)
• 2 tablespoons freshly brewed espresso or strong coffee
• 2 tablespoons pure vanilla extract
• 2/3 cup unsweetened dark cocoa powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• Ice cream of choice
• Caramel for drizzling

Instructions

1. 1

   Whisk together the mochiko flour: In a medium bowl, whisk together the mochiko flour, sugar, and water until smooth. Cover and microwave for 1 minute. Stir, then microwave for another minute. Using a spatula, knead the mixture until smooth and sticky. Set aside.

2. 2

   Combine the butter: In a heatproof bowl, combine the butter, chocolate, and sugar. Melt over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

3. 3

   Whisk in the eggs, oil, coffee, and vanilla until fully incorporated. Stir in the flour, cocoa powder, baking soda, and salt until just combined.

4. 4

   Preheat the oven to 350°F. Grease a Large Always Pan Pro or oven-safe skillet with butter. Spread half the brownie batter evenly in the skillet. Using a small scooper, drop spoonfuls of mochi over the batter. Pour the remaining brownie batter on top, smoothing it out to cover the mochi. Sprinkle extra chocolate chunks over the top.

5. 5

   Bake for 30 minutes, or until the center is set and the top is crispy. Let the brownie rest for at least two hours before slicing.

6. 6

   Serve warm, topped with a scoop of your favorite ice cream and a drizzle of caramel sauce.