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Easy rice and chocolate brownie cups

Easy rice and chocolate brownie cups

Irresistible brownies. Keep some for the lunch box tomorrow.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Preheat the oven to 180º C. Butter a muffin tray or paper cupcake holders and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Bake in the centre of the oven just until the brownies are set, 25-30 minutes.

    From the Spekko kitchen

    • Use any kind of unsalted nuts in this recipe.
    • Spekko Saman White Rice can be used.