Spicy and Sweet Doubanjiang Red Velvet Mochi Brownies Recipe by Kat Lieu

Hi friends and SAB Fam! These are the perfect sweet and spicy treats with a surprising mochi texture. Plus, they're gluten-free (use gochujang instead of doubanjiang as it’s hard to find store-brought doubangjiang gluten-free) and a perfect shade of red, great for Valentine's Day or any occasion! Fudgy, chewy, with a bit of spice and umami, these brownies belong in a best-bake-of-2023 category.

I used doubanjiang (Chinese fermented chili bean paste) for the spice and umami but you can use gochujang (Korean red chili paste) instead, or even sriracha, though that will mainly be spicy and tarty. 

Kat Lieu’s red velvet mochi brownies made with doubanjiang

Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Doubanjiang Red Velvet Mochi Brownies, Sweet and Spicy Recipe by Kat Lieu

Yield 9 to 16 brownies

Author Kat Lieu

Prep time

10 Min

Cook time

60 Min

Total time

1 H & 10 M

These are the perfect sweet and spicy treats with a surprising mochi texture. Plus, they're gluten-free and a perfect shade of red, great for Valentine's Day or any occasion! Fudgy, chewy, with a bit of spice and umami, these brownies belong in a best-bake-of-2023 category.

Ingredients

• 1/2 cup (112 g) butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs (about 100 g)
• 1/2 to 1 teaspoon doubanjiang (Chinese fermented chili bean paste, common in Sichuan cooking)
• 1 teaspoon vanilla extract, optional
• 8 oz (228 g) high-quality semisweet chocolate, chopped
• 1/2 cup (120 g) milk
• 1 cup (120 g) glutinous rice flour
• 20 g Dutch-processed cocoa powder
• 10 g red beet powder
• drops of food coloring gel, optional

Instructions

1. Preheat the oven to 350°F (180°C) with a rack in the center.
2. Line an 8-inch (20 cm) square baking pan with parchment paper.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until well incorporated. Add the eggs, doubanjang, food coloring, and vanilla extract and mix until well combined, scraping the sides of the bowl as needed. It’s OK if the mixture looks oily and gritty at this point.
4. Melt one-half of the chocolate with a double boiler or in the microwave in 20-second bursts. Set the other half of the chocolate aside.
5. Add the melted chocolate and milk to the stand mixer and mix on low speed until incorporated. Sift in the flour and cocoa powder. Using a flexible spatula, fold to combine. Do not overmix the brownie mixture. Fold the chocolate chunks into the batter.
6. Transfer the batter to the prepared baking pan. Be sure to spread the brownie mixture evenly, covering every corner of the pan. Bake for about 50 to 60 minutes, until an inserted toothpick (or bamboo stick) comes out clean.
7. Cool completely at room temperature. Slice into 9 even pieces.
8. Store leftover brownies in an airtight container and consume within a few days.

Recommended Products:

Modern Asian Baking at Home Cookbook

Mochiko glutinous rice flour

OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch

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