This brownie is out of the world amazing! It combines three of my favourite things: brownie, biscoff AND mochi.
Good quality chocolate and dutch cocoa powder is truly the key to this decadent brownie. I gave this to an expectant mother to satisfy her cravings and she raved about the difference in taste because of the chocolate!
The hidden layer of biscoff spread makes this brownie even more indulgent. It’s important to use dark chocolate here so the brownie doesn’t become overly sweet. You could even experiment with using different types of sugar such as muscovado sugar, which isn’t as sweet as other sugars.
Of course, my favourite part is the mochi inside! I love that it’s hidden from the brownie until you cut it open. It’s best eaten fresh on the day, but keeps up to 2 days until the mochi starts to harden.
Give this recipe a go! It’s super fun. Make sure you tag your creation with @ultimateomnoms on Instagram so I can give you a shoutout!
Mochi Biscoff Brownie
Ingredients
Brownie
- 200 g dark chocolate
- 110 g butter
- 110 g castor sugar
- 100 g brown sugar
- 3 eggs
- 1 pinch salt
- 1 tsp vanilla extract
- 65 g standard flour
- 25 g cocoa powder (dutch cocoa powder preferred)
Mochi
- 140 g glutinous rice flour
- 40 g cornflour
- 280 g milk
- 30 g castor sugar
- 30 g unsalted butter
Biscoff layer
- 6 tbsp biscoff spread
- 6 biscoff biscuits to layer
Instructions
Mochi
- Put all the mochi ingredients in a microwavable bowl, except for the butter
- Microwave for 1 min, take it out and mix. Microwave for another 1 min until the liquid is gone
- While hot, mix in the butter until combined. The butter will make it easier to handle.
- Set aside to cool.
- When cooled, use a rolling pin to roll the mochi to the size of your brownie tin in between two pieces of cling wrap.
Brownie
- Spread a thin layer of biscoff spread onto baking paper and put it in the freezer to harden.
- Melt the butter and chocolate in the microwave .
- Beat the castor sugar, brown sugar and eggs until pale and doubled in size.
- Add in salt and vanilla extract.
- Gently fold in the chocolate and butter.
- Add the sifted flour and cocoa powder and gently fold.
- Pour half the brownie mixture in a brownie tin. Add add in the hardened biscoff spread and the mochi layer.
- Pour the rest of the brownie mixture to cover.
- Add biscoff biscuits on top.
- Bake at 180°C for 30-40min.
