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Dubai Chocolate-Inspired Brownie Recipe

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★★★★★

4.7 from 103 reviews

This Dubai chocolate-inspired brownie recipe combines rich dark chocolate brownie layers with a unique mochi middle and a crunchy pistachio cornflake layer. The chewy mochi adds an unexpected texture, while the pistachio spread mixed with toasted cornflakes provides a nutty crunch. Baked to perfection, this innovative dessert blends classic favorite flavors with Middle Eastern and Asian influences to delight every chocolate lover.

Ingredients

Scale

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)

Instructions

  1. Prepare the Mochi: In a microwavable bowl, combine glutinous rice flour, cornstarch, milk, and castor sugar, leaving out the butter. Microwave for 1 minute, then stir. Microwave again for another minute until the mixture thickens and the liquid evaporates. While still hot, stir in the butter until fully combined. Set aside to cool. Once cooled, place the mochi between two sheets of cling wrap and roll it out with a rolling pin to the size of your brownie tin.
  2. Make the Pistachio Cornflake Layer: Melt unsalted butter in a pan over medium heat and gently toast the cornflakes until crispy without burning them. Remove from heat and allow to cool completely. Once cooled, toss the cornflakes with pistachio spread and a pinch of salt if using, ensuring the cornflakes are well coated. Place in the freezer to set and harden.
  3. Prepare the Brownie Batter: Melt the dark chocolate and unsalted butter together in the microwave until smooth. In a separate bowl, beat the castor sugar, brown sugar, and eggs until pale and doubled in volume. Add the pinch of salt and vanilla extract to the egg mixture and gently fold to combine. Carefully fold in the melted chocolate and butter mixture. Sift together the flour and cocoa powder, then gently fold into the batter until smooth.
  4. Assemble and Bake: Preheat your oven to 180°C (350°F). Pour half of the brownie batter into a prepared brownie tin. Carefully place the frozen pistachio cornflake layer over the batter, followed by the rolled mochi layer. Pour the remaining brownie batter evenly over the layers to cover them. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the brownie comes out with moist crumbs but not wet batter.

Notes

  • Use Dutch-process cocoa powder for a richer, less acidic chocolate flavor.
  • Make sure the mochi mixture is properly cooked to avoid a gummy texture.
  • Let the pistachio cornflake layer cool completely before mixing with the pistachio spread to maintain crispiness.
  • Freeze the pistachio cornflake layer before assembly to prevent it from sogging the brownie batter.
  • Allow the brownie to cool completely before cutting to get clean slices.

Keywords: brownie, dark chocolate brownie, mochi brownie, pistachio cornflake brownie, Dubai chocolate brownie, fusion dessert, chewy brownie, chocolate dessert

Find it online: https://thefoodrecipe.com/dubai-chocolate-inspired-brownie-recipe/