Brownie Burfi

If you are looking for a special Diwali recipe to make this year, look no further. I have a luscious fusion recipe – the Brownie Burfi recipe for you all to share. It’s a double Dhamaka recipe. 🙂

I just wanted to give a makeover to those simple plain burfis and make them look fancy. So I have combined our two favorites – Eggless Brownie and Instant Burfi recipe in one.

Eggless brownie topped with a layer of milky creamy plain burfi. It’s Chocolatey, milky, and fudgy. The combination of burfi and brownie is heavenly to bite into. It came out so so well and I am excited to share it with you all.

The Diwali season has begun and ties the time of the year when festivities and excitement are in full swing.

I am here with yet another fusion recipe to share with you.

There are 2 components of this recipe

1. Eggless Brownies

We all know what is brownie and it’s almost everyone’s favorite. A good brownie and vanilla ice cream…. Mmm….. Match made in heaven.

But this time, instead of combining brownie with ice cream, I have combined it with burfi.

A good and fail-proof recipe of brownie recipe is a must for this dish. And that too when you are making eggless.

I have tried making eggless brownies multiple times. But I was not happy with the result, and that’s when my friend Sushma from spicesnflavors.com shared her recipe on her blog.

And you guys, it’s the best eggless brownie recipe EVER. My family loves this recipe. Her recipe never fails. She shares fail-proof baking recipes on her blog with very detailed explanations.

So Today I am using her brownie recipe here.

2. Burfi

Burfi is a popular Indian milk-based sweet recipe that is prepared during festivals like Diwali, Holi, Rakhi, and any special occasion.

Traditionally this requires khoya or mawa and some also need sugar syrup.

But this time I took a shortcut and prepared using milk powder. Barfi made with milk powder does not require you to make any sugar syrup or check for consistency.

This recipe is simple and easy to put together and creates a perfect burfi that is so flavorful, and will just melt in your mouth.

I love to give a twist to traditional burfi recipes. Last year, for Diwali I made burfi with butterscotch flavor.

And this year I am combining plain burfi and brownie. The combination goes well together.

This Brownie Burfi recipe

• Is a fun way to jazz up simple burfis!
• So easy to make and looks fancy.
• make the perfect edible gifts for family and friends.
• Loved by kids and adults alike.
• Homemade and contains no artificial ingredients.
• No fancy ingredients– You’ll need just a few simple ingredients that you probably have on hand.

Ingredients required

For milk powder burfi

• Milk powder – Since milk powder is the main ingredient for this recipe, I recommend using the best quality milk powder. I have used Nestle Nido Instant Dry Whole Milk Powder. I got it from the Indian store.
• Confectioner sugar –Please use the confectioner powdered sugar as it will blend easily and lend an excellent texture to the burfi. Don’t use regular powdered sugar.
• Milk – bind the ingredients.
• Ghee – gives an excellent nutty taste to our burfi. Another option- you can try unsalted butter.
• Cardamom powder – For the flavors.

For Eggless brownie

• Greek Yogurt – Sushma recommends using only greek yogurt to make perfect eggless brownies. If you do not have greek yogurt you can use hung curd. To make hung curd, hang the yogurt/curd in a muslin cloth for a couple of hours until the whey is separated and you are left with thick curd.
• Powdered Sugar – You can use icing sugar too.
• Dark Chocolate bar – I am using Ghiradelli 60% baking dark chocolate for this recipe.
• Butter – Use good quality. You can use salted or unsalted butter.
• All Purpose Flour / Maida
• Cocoa Powder – Use good quality unsweetened cocoa powder
• Leavening agent – Baking Soda
• Pinch of Salt – skip if you are using salted butter.

Step-by-step process

Step 1 – Eggless brownie

• Grease an 8×8 inch square pan with oil or butter.
• Line the baking pan with parchment paper with an overhang. This is super important because this will help you to lift the whole thing without sticking.
• Preheat your oven to @320 degrees F. (160 degrees C.).
• In a mixing bowl whisk together the greek yogurt/hung curd and powdered sugar until the sugar is dissolved. Check by rubbing the mixture in between your fingers. The sugar should completely dissolve. This step is really important.
• Now let’s melt the chocolate using the double boiler method. For the double boiler, I am using my instant pot. You can use a stovetop too.
• Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH.
• Add 2 cups of water.
• Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it, a glass bowl that is slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller.
• Add chopped chocolate and butter.
• Cancel the saute mode and switch to keep warm mode.
• Let the chocolate and butter melt until homogenous.
• Stir until the chocolate is fully melted and combined.

• Take out the bowl from the Instant pot and add this mixture to the yogurt-sugar mixture. Mix well.
• Take flour, baking soda, and salt and sieve everything directly on top of your wet ingredients.
• Fold the batter to form a thick brownie batter. Don’t over-mix it.
• Tip – You can add walnut or any add-ons at this point.
• Transfer the brownie mixture to the prepared pan.
• Bake in the preheated oven at 320 degrees F. (160°C) for 25 minutes or until a skewer inserted in the center comes out with some crumbs attached to it.
• Let it cool in the pan itself.

Step – 2 Preparing Milk powder burfi

• Meanwhile, let’s prepare burfi.
• To a pan on medium-low heat, add ghee, and let the ghee melt. Then add the milk and mix it well together with the butter.
• Then lower the flame and add the milk powder and mix well until combined and the mixture is lump-free/
• Then add the powdered sugar. Mix until you have a smooth texture.
• Continue to cook on medium-low for 4 minutes, after 4 minutes dough will start leaving the sides of the pan.
• Now, turn the heat to very low, and continue to cook for an additional 3 to 4 minutes or so, stirring continuously. After 3 to 4 minutes, the dough will become non-sticky.
• Tip – To see if the mixture is ready, take a small mixture from the pan. Let it cool down a bit and then roll it between your palms. If you can roll it easily and make a non-sticky ball, it means it is ready to set.
• Now, switch off the flame. Add cardamom powder and mix very well.

Step – 3 Assemble them

• Remove the pan from heat and transfer the burfi mixture on top of the brownie.
• Using a spatula or the back of the bowl, gently smoothen and spread it out to have a uniform thickness as well as cover the entire surface of the brownie layer.
• Once smooth, sprinkle some slivered almonds and rose petals. Gently Press down on the burfi top.
• Allow setting for 2-3 hours.

• Carefully, lift the brownie Burfi out of the baking dish.
• Using a sharp knife cut into desired size shape. Enjoy!
• Store it in an air-tight container in the fridge. It stays good for a week. Before serving, allow it to come to room temperature, for about 30 minutes.

Do try this Brownie Burfi recipe. You will have fun making it and your friends will enjoy eating them!

Tips, and notes

Notes for Eggless Brownie

• Line the baking pan with parchment paper with an overhang. This is super important because this will help you to lift the whole thing without sticking.
• Let the brownie layer cool down a little bit before adding the burfi layer. Prepare the burfi layer accordingly so that it doesn’t dry out either. I usually start working on the burfi layer once the brownie is baked.
• Make sure that the sugar is completely dissolved in the greek yogurt by rubbing it between your clean fingers. You should not feel any sugar.
• Sieving the dry ingredients is also an important step. It helps in removing the lumps from cocoa powder and baking soda.
• The consistency of brownie batter should be thick.
• If you don’t have greek yogurt, use hung curd.
• For other quick FAQs and tips, please read Sushma’s blog post here.

Notes for Burfi

• You can double the burfi recipe to make a thick layer of burfi. My family prefers a thin layer.
• You can increase the quantity of sweetness in burfi.
• If your burfi doesn’t set, it means you have undercooked the mixture.  Put the mixture back on the heat, cook for a few more minutes till it leaves the side of the pan, and now set it again.
• Cooking for a longer time makes your barfi chewy. Be sure to cook the Burfi mixture over very low heat. Stir constantly without stopping. Keep an eye on the texture
• Keep stirring continuously throughout the burfi-making process, or else the barfi starts changing its color from the bottom.
• Stop cooking once the mixture thickens or forms like mass and ghee starts leaving the sides of the pan.
• To check if it is done, take a small piece of the mixture, and in a minute or so try to roll it to form a ball. If you can form a ball, it means the barfi is done.

More Diwali recipes

• Butter Board
• Chekkalu
• Nankhatai
• Gulab Jamun cheesecake
• Rose falooda cake

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5 from 1 vote

Brownie Burfi

If you are looking for a special Diwali recipe to make this year, look no further. I have a luscious fusion recipe – the Brownie Burfi recipe for you all to share.

Course Dessert, sweet

Cuisine Indian

Keyword Brownie Burfi

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 pieces

Calories 177kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

For eggless brownie

• ▢ 100 grams Greek Yogurt or hung curd around ½ cup
• ▢ 100 grams Powdered Sugar or icing sugar Round ½ cup+2tbsp
• ▢ 113 grams Dark Chocolate chopped
• ▢ 25 grams Butter around 1 and ¾ tbsp
• ▢ 90 grams All Purpose Flour/Maida around ½ cup + 3tbsp
• ▢ 10 grams Unsweetened Cocoa Powder around 2 tbsp
• ▢ ½ grams Baking Soda
• ▢ pinch of Salt

For Milk powder burfi

• ▢ 2.5 tablespoon ghee
• ▢ 150 grams Milk powder
• ▢ ½ cup whole milk
• ▢ 3 tablespoon confectiner sugar
• ▢ ¼ teaspoon cardamom powder

Rose petals and slivered almonds for garnishing

Instructions

Step 1 – Eggless brownie

• Grease an 8×8 inch square pan with oil or butter.
• Line the baking pan with parchment paper with an overhang. This is super important because this will help you to lift the whole thing without sticking.
• Preheat your oven to @320 degrees F. (160 degrees C.).
• In a mixing bowl whisk together the greek yogurt/hung curd and powdered sugar until the sugar is dissolved. Check by rubbing the mixture in between your fingers. The sugar should completely dissolve. This step is really important.
• Now let’s melt the chocolate using the double boiler method. For the double boiler, I am using my instant pot. You can use a stovetop too.
• Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH.
• Add 2 cups of water.
• Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it, a glass bowl that is slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller.
• Add chopped chocolate and butter.
• Cancel the saute mode and switch to keep warm mode.
• Let the chocolate and butter melt until homogenous.
• Stir until the chocolate is fully melted and combined.
• Take out the bowl from the Instant pot and add this mixture to the yogurt-sugar mixture. Mix well.
• Take flour, baking soda, and salt and sieve everything directly on top of your wet ingredients.
• Fold the batter to form a thick brownie batter. Don’t over-mix it.
• Tip – You can add walnut or any add-ons at this point.
• Transfer the brownie mixture to the prepared pan.
• Bake in the preheated oven at 320 degrees F. (160°C) for 25 minutes or until a skewer inserted in the center comes out with some crumbs attached to it.
• Let it cool in the pan itself.

Step – 2 Preparing Milk powder burfi

• Meanwhile, let’s prepare burfi.
• To a pan on medium-low heat, add ghee, and let the ghee melt. Then add the milk and mix it well together with the butter.
• Then lower the flame and add the milk powder and mix well until combined and the mixture is lump-free/
• Then add the powdered sugar. Mix until you have a smooth texture.
• Continue to cook on medium-low for 4 minutes, after 4 minutes dough will start leaving the sides of the pan.
• Now, turn the heat to very low, and continue to cook for an additional 3 to 4 minutes or so, stirring continuously. After 3 to 4 minutes, the dough will become non-sticky.
• Tip – To see if the mixture is ready, take a small mixture from the pan. Let it cool down a bit and then roll it between your palms. If you can roll it easily and make a non-sticky ball, it means it is ready to set.
• Now, switch off the flame. Add cardamom powder and mix very well.

Step – 3 Assemble them

• Remove the pan from heat and transfer the burfi mixture on top of the brownie.
• Using a spatula or the back of the bowl, gently smoothen and spread it out to have a uniform thickness as well as cover the entire surface of the brownie layer.
• Once smooth, sprinkle some slivered almonds and rose petals. Gently Press down on the burfi top.
• Allow setting for 2-3 hours.
• Layer of brownie and milk powder burfi
• Carefully, lift the brownie Burfi out of the baking dish.
• Using a sharp knife cut into desired size shape. Enjoy!
• Store it in an air-tight container in the fridge. It stays good for a week. Before serving, allow it to come to room temperature, for about 30 minutes.

Video

Notes

Notes for Eggless Brownie

• Line the baking pan with parchment paper with an overhang. This is super important because this will help you to lift the whole thing without sticking.
• Let the brownie layer cool down a little bit before adding the burfi layer. Prepare the burfi layer accordingly so that it doesn’t dry out either. I usually start working on the burfi layer once the brownie is baked.
• Make sure that the sugar is completely dissolved in the greek yogurt by rubbing it between your clean fingers. You should not feel any sugar.
• Sieving the dry ingredients is also an important step. It helps in removing the lumps from cocoa powder and baking soda.
• The consistency of brownie batter should be thick.
• If you don’t have greek yogurt, use hung curd.

 

Notes for Burfi

• You can double the burfi recipe to make a thick layer of burfi. My family prefers a thin layer.
• You can increase the quantity of sweetness in burfi.
• If your burfi doesn’t set, it means you have undercooked the mixture.  Put the mixture back on the heat, cook for a few more minutes till it leaves the side of the pan, and now set it again.
• Cooking for a longer time makes your barfi chewy. Be sure to cook the Burfi mixture over very low heat. Stir constantly without stopping. Keep an eye on the texture
• Keep stirring continuously throughout the burfi-making process, or else the barfi starts changing its color from the bottom.
• Stop cooking once the mixture thickens or forms like mass and ghee starts leaving the sides of the pan.
• To check if it is done, take a small piece of the mixture, and in a minute or so try to roll it to form a ball. If you can form a ball, it means the barfi is done.

Nutrition

Serving: 1Brownie Burfi | Calories: 177kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 206mg | Fiber: 1g | Sugar: 14g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.5mg

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Warm Regards,

Dhwani.