Sweet Girl Series: How to make rice cooker brownies
If you’re truly a sweet tooth, I believe one of the first recipes you probably tried was brownies, because they’re easy to prepare and fail-proof for most beginners. There are various recipes to choose from, like this one where we bake them with a rice cooker instead of an oven, and brownies last quite long so you can store and enjoy them any time.
Ingredients:
- 1. ½ cup of all-purpose flour
- 2. 1/6 cup of cocoa powder
- 3. 2 teaspoons of baking powder
- 4. 2 eggs
- 5. 60 grams of butter
- 6. ½ cup of sugar
- 7. 175 grams of chocolate
- 8. 1 teaspoon of instant coffee
- 9. Parchment paper
Directions:
- 1. Melt the butter and chocolate in the microwave. Set your microwave to 600 watts for about 1.5 minutes.
- 2. Stir well and let it rest.
- 3. In another bowl, add eggs, sugar and instant coffee. Mix until all the ingredients are well-combined.
- 4. Add the chocolate mixture in.
- 5. Sift flour, baking powder and cocoa in and mix well.
- 6. Prepare the rice cooker by putting parchment paper at the bottom of the cooker. Pour the mixture in and set the cooker to cook white rice normally. (If your cooker has a cake baking setting, set it to that.)
- 7. To check if your brownies cook perfectly, use the tooth pick method. Stick a tooth pick in the brownies. If the tooth pick comes out clean, it’s cooked. If not, keep going until done.
- 8. When it is done, take the brownies out immediately. Slice into squares and leave to cool. If you like them cold, you can put the brownies in the fridge.
How is it? Not as hard as you think, right? It keeps for many days or you can share your baked goods with family and friends. If you get creative, these brownies can even be an additional income source. Looking for ingredients to try this recipe? Click here.
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