Easy rice and chocolate brownie cups
Irresistible brownies. Keep some for the lunch box tomorrow.
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Loading... Ingredients
- 2 cups chopped dark chocolate
- 125 ml (1/2 cup) butter
- 30 ml (2 tbsp) instant coffee
- 2 eggs
- 250 ml (1 cup) dark brown sugar
- 250 ml (1 cup) cooked Spekko Royal Umbrella Jasmine Rice
- 60 ml cake flour
- 1/2 tsp salt
- 1/4 tsp bicarbonate of soda
- 10 ml (2 tsp) vanilla extract
- 125 ml (1/2 cup) chopped pecan nuts
- 125ml (1/2 cup) chocolate chips
Method
- Preheat the oven to 180º C. Butter a muffin tray or paper cupcake holders and set aside.
- In a microwave, melt the dark chocolate, butter and 1 tablespoon of the coffee granules in a large measuring cup. Stir together to combine. Set aside.
- In a bowl, beat the eggs on medium high until frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time. Fold it in slowly and beat well for a good minute. The chocolate will look smooth and glossy.
- In a bowl combine the rice, flour, remaining coffee, salt and bicarbonate of soda. Add the rice mixture into the chocolate mixture and beat well for a minute. Add in the vanilla, and beat one minute.
- Fold in the nuts and pour the batter into the prepared muffin pan, smoothing the top to even it out. Sprinkle with chocolate chips and remaining nuts. Shake the pan a little to help even out the batter.
- Bake in the centre of the oven just until the brownies are set, 25-30 minutes.
- Use any kind of unsalted nuts in this recipe.
- Spekko Saman White Rice can be used.
From the Spekko kitchen