Decadent & Moist Chocolate Brownie
Decadent & Moist Chocolate Brownie
Easy Chocolate Brownie Recipe Made with a Cuckoo Rice Cooker (No Oven Needed!)
Indulge in the rich, decadent flavor of homemade chocolate brownies! This recipe showcases how to create incredibly moist and fudgy brownies using a Cuckoo rice cooker, perfect for those without an oven. Follow these simple, step-by-step instructions for a delightful dessert that’s sure to impress.
Brownie Batter Ingredients- 150g dark chocolate (finely chopped)
- 65g unsalted butter
- 2 large eggs (room temperature)
- 60g granulated sugar
- 55g cake flour
- 30g unsweetened cocoa powder
- 30g milk
- Pinch of salt
- 1g baking powder
- 1 handful walnuts (adjust to taste)
- A little slivered almonds (for topping)
- A little powdered sugar (for dusting, optional)
Cooking Instructions
Step 1
Begin by melting the finely chopped dark chocolate and butter together using a double boiler (bain-marie). Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir gently until smooth and glossy. Set aside to cool slightly.
Step 2
In a separate bowl, whisk the eggs until lightly beaten. Gradually add the granulated sugar while whisking continuously until the mixture becomes pale and slightly thickened. For an enhanced chocolate aroma, you can add 2g of vanilla extract at this stage.
Step 3
Slowly pour the slightly cooled chocolate-butter mixture into the egg mixture while whisking gently. It’s crucial that the chocolate mixture is not too hot, as it could scramble the eggs. Conversely, if it’s too cool, the chocolate may solidify. Aim for a warm temperature (around 40-50°C or 104-122°F) – warm to the touch but not hot.
Step 4
Sift the dry ingredients (cake flour, cocoa powder, baking powder, and salt) together into the chocolate-egg mixture. Sifting helps aerate the flour, resulting in a lighter brownie. Add the milk and gently fold everything together with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to a tough brownie.
Step 5
Your rich and glossy brownie batter is now ready! It should have a thick but pourable consistency.
Step 6
Spread the walnuts on a small plate and microwave them for about 30 seconds. This step helps to toast the nuts, bringing out their flavor and removing any potential staleness from storage. Alternatively, you can toast them in a dry pan over low heat or in the oven.
Step 7
Lightly grease the inner pot of your Cuckoo rice cooker with melted butter or cooking oil. This ensures that the brownie will release cleanly once baked.
Step 8
Pour the brownie batter into the prepared inner pot. Gently tap the inner pot on the counter a few times to release any air bubbles and create an even surface. Arrange the toasted walnuts and slivered almonds on top of the batter.
Step 9
Close the rice cooker lid and turn the lid locking handle to the ‘Decompression’ (or ‘No Pressure’) setting. Select the ‘Steam’ (or ‘Multi-Cook’) function, set the cooking time to 45 minutes, and then press the ‘No Pressure Cooking’ button. The Cuckoo rice cooker’s advanced dual-pressure technology allows for versatile cooking, and its energy efficiency (Grade 1) helps save on electricity bills.
Step 10
After 45 minutes, your delicious brownie is ready! The Cuckoo rice cooker’s Eco Stainless Steel Curved Inner Pot is designed with a 60-degree curve to promote excellent heat convection, ensuring your brownie bakes evenly and stays wonderfully moist.
Step 11
To remove the brownie, carefully invert the inner pot onto a serving plate or wire rack.
Step 12
Allow the brownie to cool completely on a wire rack. Cooling on a rack allows air circulation, which helps to create a slightly crisp exterior while maintaining a moist interior. Once cooled, dust with powdered sugar if desired for an elegant finish.
