Mochi Biscoff Brownie
This brownie is out of the world amazing! It combines three of my favourite things: brownie, biscoff AND mochi.
cocoa powder (dutch cocoa powder preferred)
glutinous rice flour
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