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Mochi Biscoff Brownie

This brownie is out of the world amazing! It combines three of my favourite things: brownie, biscoff AND mochi.



  • 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)


  • 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



  • 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.


  • 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.


For reference, the brownie pan I used was 17x23cm