Brownie Burfi Bites

Brownie Burfi Bites. A decadent indian fusion dessert that is just ideal for every special celebration. These bites have a fudgy layer of eggless brownie adorned with a rich layer of milky, creamy saffron scented burfi, an Indian sweet delicacy.

These heavenly squares are a perfect blend of chocolatey goodness and milky indulgence with the subtle notes of saffron. The fusion of saffron and chocolate is a flavor profile I've explored before, as in mini brownie saffron cheesecake bites.

I took my favorite eggless brownie recipe and made it better, or so I think. My kids really enjoy fusion flavors where I tie togther the taste desserts that are familiar to them with flavors of indian mithai.

I love creating such fusion dessert recipes from time to time to let them expericne indian flavors while still keeping the appeal of the overall idea of desserts they already know. They call it frosted brownies 🙂

There are two components in this recipe. It is a fun twist on regular burfi!

Brownie Layer

You need just a few ingredients for the eggless brownie batter. It is scented with green cardamom.

Brownies are usually made with eggs which impart them a unique fudgy texture while also taking care of the structure while they bake. However, by making a few swaps, with ingredients such as yogurt, the eggless brownie later tastes rich and fudgy.

This one bowl brownie recipe is crazy easy to whip up . You are going to need simple ingredients like butter, sugar, yogurt, all purpose flour, cocoa power and baking powder.

What is Milk Burfi

Once the brownie layer is cooled down, you can start working on the burfi layer which comes together in a nonstick pan on stove top.

Milk Burfi is a super popular, easy and delicious mithai which can be prepared with 4 to 5 ingredients like milk, milk powder or mawa, sugar and ghee. There are many ways to flavor burfi using different nuts and grains, however milk burfi is one of the most basic and popula in India.

Here I have used saffron for the beautiful color and aroma it imparts to the milky ingredients.

Traditionally burfi is made with khoya or mawa which are basically milk solids that have been separated after cooking the milk long enough so that its moisture evaporates.

Ingredients

• Yogurt - I use whole milk yogurt.
• Chocolate Chips - I use semi sweet chocolate chips.
• Milk Powder - Use a high fat content milk powder. I like Nido brand.

How to make Brownie Burfi Bites

Set The Brownie Layer

1. Preheat oven to 350F. Line an 8 inch square baking dish with parchment or wax paper with an overhang. 
2. 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.
3. To the cooled melted butter, add the yogurt and cardamom powder(image 1 & 2). Using a whisk combine to smooth so that no lumps of yogurt remain. (image 3)
4. Sift the the dry ingredients over the yogurt mixture (image 4 & 5) and using a spatula, fold gently until the whole mixture is wet and you cannot see any white specks (image 6).
5. Mix in the chocolate chips(image 7).
6. Transfer the prepared brownie batter to the lined baking dish and bake for 30-38 minutes or until you see a crust at the top(image 8).
7. 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.

Saffron Milk Burfi Layer

Burfil Layer (Make while the brownies are baking)

9. Soak the saffron in warm milk. Let stand. 
10. 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(image 9,10,11). 
11. 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.
12. 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.  
13. Add the saffron mix to the mixture (image 12) and cook for 1-2 minutes, so that the mixture is very well dyed and scented with saffron. (image 13).
14. 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. (image 14 & 15)
15. Using a spatula smoothen and spread it out to a uniform thickness as well as cover the entire surface of the brownie layer. 
16. Once smooth, press down the pistachios on the burfi top(image 16). Allow to set refrigerated for 2-3 hours. 
17. Carefully, lift the brownie out of the baking dish. It will be heavy. Using a sharp knife cut into desired size shape.
18. Store in an air tight conatiner, refrigerated for upto 5 days.

Recipe Tips

1. Line the baking pan with parchment paper with an overhang.This will help you to lift the whole thing without sticking.
2. Let the brownie layer cool down fully before adding the burfi layer.
3. 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.
4. 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.