Brownies with Mochimugi (Barley)
A fiber-rich brownie packed with nature’s goodness. Perfect for Valentine’s Day and good for your body!
Ingredients
| ≪Ingredients≫ | for one 16 cm square pan |
| Cooked mochimugi | 80ｇ |
| Chocolate (A) | 20ｇ |
| Unsalted butter (A) | 30ｇ |
| Egg | １ |
| Sugar | 40ｇ |
| Mochimugi flour (B) | 50ｇ |
| Cocoa powder (B) | 2 tsp |
| Baking powder (B) | 1 tsp |
| Cooked mochimugi (for decoration) | 10ｇ |
Instructions
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Put ingredients A in a heatproof bowl and melt over a double boiler.
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In another bowl, beat the egg and mix in the sugar. Combine with the slightly cooled melted mixture from step 1.
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Sift ingredients B into step 2 and fold in the cooked mochimugi gently.
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Line a pan with parchment paper and pour in the batter. Scatter the mochimugi reserved for decoration on top.
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Bake in a preheated oven at 180°C for 20 minutes. Remove from the pan, cool, and cut into desired pieces.
Professor Toyama’s Quick Note
Cacao beans, the main ingredient in chocolate, contain a balanced mix of minerals including calcium, iron, magnesium, and zinc. The aroma may enhance concentration and memory while providing a relaxing effect.
To preserve the chocolate flavor, remove the brownies from the oven promptly once baked.
Source: Supervised by Kimiko Tsuzuki et al., “Simple and Delicious! Mochi Barley Diet Recipes,” Takarajimasha, 2016.
