Dubai chocolate inspired brownie 

Unless you’ve been living under a rock (or off social media), you’ve probably seen the Dubai chocolate being made in all forms of dessert. One thing I love about desserts is the textural contrast – and I couldn’t shake off the idea of making it into a mochi brownie: think crispy and chewy layers between a rich fudgy brownie.

But there was always one hitch: kataifi. That crispy, golden pastry can be tricky to track down (and I really don’t need another speciality ingredient in my pantry), so when I saw Sharon from sparklecakerie swap it out for cornflakes, I knew I had to try it.

I made a pistachio cornflake layer that’s sweet, nutty, and perfectly crisp. Freezing it beforehand made it much easier to handle and layer into the brownie. And then there’s the mochi. I couldn’t help myself—I went for a thick, chewy layer that melts right into the fudgy brownie base. It’s the perfect counterpoint to the crisp cornflake crunch and rich chocolate.

Everything bakes up just like a classic brownie, but with so much more going on: the rich chocolate base, that unexpected mochi stretch, and a pistachio cornflake crunch in every bite.

If you love mochi brownies but don’t have pistachio spread, check out the mochi biscoff brownie. My absolute favourites are the ube oreo mochi brownie and matcha red bean mochi brownie. Absolute textural heaven!

Make sure you tag your mochi brownie creation with @ultimateomnoms on Instagram, it would make my day to see them.

Dubai chocolate inspired brownie

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Ingredients Method

Ingredients

  

Brownie

• 200 g dark chocolate
• 110 g unsalted 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 cornstarch
• 280 g milk
• 30 g castor sugar
• 30 g unsalted butter

Pistachio cornflake layer

• 5 g unsalted butter
• 50 g cornflakes
• 6 Tbsp pistachio spread
• 1 pinch salt (optional)

Method

 

Mochi

1. Put all the mochi ingredients in a microwavable bowl, except for the butter⁣⁣⁣
2. Microwave for 1 min, take it out and mix. Microwave for another 1 min until the liquid is gone⁣⁣⁣
3. While hot, mix in the butter until combined⁣⁣⁣. The butter will make it easier to handle
4. Set aside to cool⁣⁣⁣
5. When cooled, use a rolling pin to roll the mochi to the size of your brownie tin in between two pieces of cling wrap

Pistachio cornflake layer

1. Melt the butter in a pan and gently toast cornflakes until crispy
2. Cool cornflakes completely before tossing with pistachio spread

Brownie

1. Melt the butter and chocolate in the microwave
2. Beat the castor sugar, brown sugar and eggs until pale and doubled in size
3. Add in salt and vanilla extract
4. Gently fold in the chocolate and butter
5. Add the sifted flour and cocoa powder and gently fold
6. Pour half the brownie mixture in a brownie tin. Add in the frozen pistachio and cornflake layer followed by the mochi
7. Pour the rest of the brownie mixture to cover
8. Bake at 180°C for 40 min