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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