- 2 eggs
- 1 1/ 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 1/ 2 cups sweet glutinous rice flour
- 1 cup white sugar
- 1/ 2 cup cocoa powder
- 1 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon granulated instant espresso
- 1/ 2 teaspoon salt
- 1/ 2 cup dark chocolate chips
Preheat the oven to 350ºF. Grease an 8-in x 8-in baking dish with neutral oil or butter.
In a bowl, add the eggs, milk, sugar, and vanilla extract. Using a whisk, beat the mixture until smooth.
To the bowl, add the glutinous rice flour, cocoa powder, baking powder, instant espresso powder, salt. Stir to combine, making sure that no lumps are visible.
Add the dark chocolate chips/chunks to the brownie batter, stir to combine. Pour the brownie batter into the greased baking dish and bake for 40 minutes. The brownies are done when the center is no longer jiggly or when a toothpick comes out clean.
When done, let the brownies cool for 5 minutes before cutting into squares. Best enjoyed immediately! (see storing notes for storing methods)