Mochi Cupcake Brownies

My love affair with Mochiko (sweet rice flour) continues and it's perfect since my friends here in Florida prefer gluten-free treats.

This recipe isn't really a cupcake but my cupcake (muffin) baking tin makes the perfect individual-sized portions of these mochi brownies.

And the other perfect thing about this recipe? It makes a small batch, which is perfect for the single dweller, like me. I got ten brownies bites out of this recipe but feel free to even use a mini-muffin tin to make even cuter, petite-sized brownies.

Mochi Cupcake Brownies adapted from Too Much Food, makes about 10 brownies
Ingredients:
Nonstick baking spray
1 stick of unsalted butter, melted
1 cup granulated sugar
2 eggs, beaten
1/2 cup cocoa powder
1/2 cup + 2 tbs Mochiko Rice Flour
1 tsp baking powder
1/4 tsp salt
3/4 cup canned coconut milk
1 tsp vanilla extract
1/2 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees. Prepare muffin tin by spraying with nonstick baking spray. Combine butter and sugar together in a bowl. Then add in beaten eggs.
2. In a separate bowl, mix cocoa powder, rice flour, baking powder and salt until well incorporated. Add dry ingredients to wet ingredients. Then add in coconut milk and vanilla extract and mix until combined. Fold chocolate chips into batter.
3. Pour a 1/4 cup of the batter into each muffin well. Bake for 18-20 minutes or until toothpick tester comes out clean.
4. Remove brownies from tin and cool on a drying rack for 5 minutes.
5. Enjoy!