Espresso brown butter mochi brownies

Instructions

1. To make the mochi brownies, preheat the oven to 180°C (350°F) and line a 20 cm x 20 cm (8 in x 8 in) square tin with baking paper.
2. In a small saucepan over medium heat, heat the butter for 3 minutes, or until melted. Continue to heat the butter, swirling the pan occasionally, for 3 to 5 minutes, until browned and fragrant. You will notice toasted milk solids on the bottom of the pan. Remove from the heat and add the coffee powder, stir until melted, and set aside. Cool for 15 minutes, or until at room temperature.
3. In a large mixing bowl, whisk the glutinous rice flour, sugar, cocoa powder, baking powder and salt until combined.
4. Add the milk, cooled coffee brown butter and eggs, and whisk until smooth. Fold in the roughly chopped chocolate and pour the batter into the lined baking tin.
5. Bake for 40 to 45 minutes, or until an inserted toothpick emerges slightly gooey. Remove from the oven and cool completely.
6. Once cooled, sprinkle with flaky salt, if using, and use a sharp, oiled knife to cut the slab into twelve squares. Serve at room temperature for a chewy brownie or warmed for a stretchy, gooey chocolate experience. Store in an airtight container at room temperature for up to 3 days.