Brownie Burfi Bites
A fun indian fusion dessert made with eggless brownie layer topped with a layer of creamy kesar (saffron) scented burfi (indian mithai). Chocolatey, milky and fudgy, this is one divine dessert to make on festivals!
Ingredients
For the Eggless Brownie Layer
- 8 tablespoon butter I use salted butter
- ¾ cup (~110g) all purpose flour
- 1 cup(150g) white granulated sugar
- 2 teaspoon baking powder
- ⅓ cup (30g) cocoa powder unsweetened
- 10 tablespoon (180g) yogurt plain, whole
- ¼ teaspoon cardamom powder
- ¼ cup chocolate chips or chopped chocolate
For the Burfi Layer
- 12-15 strands saffron, grind with a pinch of sugar in a mortar pestle
- 1 tablespoon warm milk
- ¼ cup +1 tbsp ghee melted
- ¾ cup whole milk
- 2.5 cup (250g) milk powder I use Nido brand
- ½ cup granulated sugar
- Sliced pistachios to garnish
Instructions
Brownie Layer
- Preheat oven to 350F. Line an 8 inch square baking dish with parchment or wax paper with an overhang.
- In a heat proof large bowl, add the butter and melt in microwave or you could melt butter on stove top and pour in the bowl. Let stand to cool while you mix dry ingredients.
- To the cooled melted butter, add the yogurt, sugar and cardamom powder. Using a whisk combine to smooth so that no lumps of yogurt remain.
- Sift the the dry ingredients over the yogurt mixture and using a spatula, fold gently until the whole mixture is wet and you cannot see any white specks
- Mix in the chocolate chips.
- Mix the dry ingredients to the yogurt mixture and fold using a spatula until the whole mixture is wet and you cannot see any white specks. Fold in the chocolate chips.
- Transfer the prepared brownie batter to the lined baking dish and bake for 30-38 minutes or until you see a crust on the top.
- Allow the baked brownie layer to cool completely(about 20-25 minutes). Don't take out the brownie layer from the baking dish. Proceed to the burfi layer below.
Burfil Layer (Make while the brownies are baking)
- Soak the saffron in warm milk. Let stand.
- Take a non stick pan and add ghee, sugar, milk powder and milk to it. Using a wooden spoon or rubber spatula, mix everything to form a slurry
- Place the pan on low medium heat and begin cooking the mixture. Stir constantly such that that no lumps are formed and the mixture does not stick to the bottom of the pan.
- In about 5-6 minutes you will see that the mixture will start thickening. Continue to cook on low heat with regular stirring. At about 10 minutes, you will see that the mixture starts clumping around the spatula and you will be able to fold it over itself.
- Add the saffron mix to the mixture and cook for 1-2 minutes, so that the mixture is very well dyed and scented with saffron.
- Take the pan off the stove, wait for 2-3 minutes and while its still warm add the burfi mixture on top of the brownie mixture.
- Using a spatula smoothen and spread it out to a uniform thickness as well as cover the entire surface of the brownie layer.
- Once smooth, press down the pistachios on the burfi top. Allow to set refrigerated for 2-3 hours.
- Carefully, lift the brownie out of the baking dish. It will be heavy. Using a sharp knife cut into desired size shape. Store in an air tight conatiner, refrigerated for upto 5 days.
Notes
- Line the baking pan with parchment paper with an overhang.This will help you to lift the whole thing without sticking.
- Let the brownie layer cool down fully before adding the burfi layer.
- Since the burfi layer has to be set while still warm, prepare the burfi layer taking the time period brownies will take to cook down. This will make sure that your burfi mixture wont dry out. I usually start working on the burfi layer about 15-20 minutes after pitting the brownies in the oven.
- During refrigeration, the butter and ghee in brownie and burfi layer respectively solidifies, so I suggest taking them out an hour or so earlier before serving
Nutrition
Calories: 357kcalCarbohydrates: 48gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 97mgPotassium: 360mgFiber: 2gSugar: 34gVitamin A: 239IUVitamin C: 2mgCalcium: 231mgIron: 1mg
Tried this recipe?Let us know how it was!