Decadent & Moist Rice Cooker Chocolate Brownies
Easy Chocolate Brownies Made in a Rice Cooker
Whip up rich, fudgy chocolate brownies effortlessly with just your rice cooker! Perfect for beginners, this recipe yields a wonderfully moist interior with a slightly crisp exterior.
Brownie Batter Ingredients
- 80g Dark Chocolate (adjust to your preference)
- 70g Unsalted Butter
- 10g Cocoa Powder (for a deep chocolate flavor)
- 80g Granulated Sugar
- 0.25 tsp Salt (enhances sweetness)
- 2g Vanilla Extract (optional, for aroma)
- 40g All-Purpose Flour
- 2 Fresh Eggs
Cooking Instructions
Step 1
Place the 80g of dark chocolate and 70g of butter into the rice cooker pot. Select the ‘Reheat’ function and run for 9 minutes to gently melt them together. This allows the butter and chocolate to melt smoothly.
Step 2
Once the ‘Reheat’ cycle is complete, carefully remove the rice cooker pot. It’s now time to prepare the batter.
Step 3
Using a spatula or spoon, gently press down on any unmelted chocolate pieces and stir until the chocolate and butter are completely combined into a smooth, glossy sauce.
Step 4
Add 80g of sugar and 0.25 tsp of salt. Stir well until the sugar is mostly dissolved and incorporated into the chocolate mixture. Tip: If you’re using unsalted butter, consider increasing the salt to 0.5 tsp to enhance the overall flavor profile.
Step 5
Sift in 10g of cocoa powder and stir until it’s fully incorporated without any lumps. Let the pot sit outside the rice cooker at room temperature for about 30 minutes to cool down. This step is important to prevent the eggs from cooking when added.
Step 6
Once the mixture has cooled to lukewarm, crack in 2 fresh eggs and add 2g of vanilla extract (the vanilla extract is optional but adds a lovely aroma). Whisk vigorously until the eggs are fully beaten and well combined with the chocolate base.
Step 7
Gently fold in 40g of all-purpose flour. Tip: Sifting the flour before adding it will result in a softer, more tender brownie texture. Mix just until combined, being careful not to overmix.
Step 8
Return the inner pot to the rice cooker. Select the ‘Cake’ or ‘Multigrain’ (만능찜) function and cook for 20 minutes. Cooking times may vary slightly depending on your rice cooker model.
Step 9
After 20 minutes, insert a toothpick or skewer into the center of the brownie. If it comes out with wet batter clinging to it, it needs more time. If this happens, run the ‘Cake’ or ‘Multigrain’ function for an additional 20 minutes.
Step 10
To serve, carefully invert the rice cooker pot onto a plate or cutting board and gently tap to release the brownie. Slice it into 16 pieces. Enjoying it warm right out of the cooker is delicious!
Step 11
For an even fudgier and richer chocolate experience, allow the brownie to cool completely, then chill in the refrigerator for about an hour before serving. We recommend about 2-4 pieces per person. Enjoy your delightful homemade brownies!
