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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 fudge with hints of saffron, this is one divine dessert to make on festivals or anytime and enjoy! 
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Cuisine: American, Indian
Servings: 12 servings


For the Eggless Brownie Layer

  • 8 tbsp butter
  • 130 g dark cooking chocolate (70%), chopped
  • 1/4 cup cocoa powder
  • 1/3 cup hot water
  • 1 cup white granulated sugar
  • 1/3 tsp cardamom
  • 1/3 cup thick plain yogurt, full fat
  • 3/4 cup +2 tbsp all purpose flour
  • 3 tbsp cornstarch
  • 1/4 cup chocolate chips

For the Burfi Layer

  • 12-15 strands saffron, grind with a pinch of sugar in a mortar pestle
  • 1 tbsp warm milk
  • 1/4 cup +1 tbsp ghee, melted
  • 3/4 cup whole milk
  • 2.5 cup milk powder, I use Nido brand
  • 1/2 cup granulated sugar
  • Sliced pistachios to garnish


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 bowl, add the butter, chocolate and cocoa powder. Place the bowl on a boiling pot of water making sure that the bottom of bowl is not touching the water. In about a minute you will see that the butter and chocolate start to melt, using a spatula stir gently a few times to mix. In about 4-5 minutes you will see that everything as melted, if some lumps of chocolate remain, they will melt in the residual heat. Take off the stove and set aside to cool.
  • In another large mixing bowl, add the sugar along with hot water. Using a whisk, combine so that the sugar is dissolved. Add the chocolate mix and whisk well to make a runny smooth mixture. Don'tmix a lot as the chocolate might start thickening.
  • Add the cardamom powder and yogurt next, and whisk to combine until smooth.
  • Place a sieve/colander over the bowl and sift the flour and cornstarch over the wet ingredients.
  • Very gently with the help of a spatula, mix everything together until the whole mixture is wet and you cannot see any white specks. Fold in the chocolate chips.
  • Transfer to the prepared baking dish and bake for 30-35 minutes until you see a crust forming at the top. If you insert a skewer, it should not come out clean but should have wet batter stuck on it either.
  • Allow the baked brownie layer to cool completely(about 20-25 minutes). Don't take out 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 heavy bottom wide kadai (non stick is better) and add ghee, sugar, milk powder and milk to it. Using a wooden spoon or rubber spatula, mix everything to form a milky slurry.
  • Place the kadai on low medium heat and begin cooking the mixture. Stir continuously that no lumps are formed and the mixture does not stick to the bottom of the kadai.
  • After about 5-6 minutes you will see that the milk 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 or wooden spoon and you will be able to fold it over itself. Also, t won't stick to the kadai at all.
  • Add the saffron mix to the mixture and cook for 1-2 minutes, so that the mixture is very well scented with saffron. Don't cook too long else the burfi will be dry.
  • Take off the stove, wait for 2-3 minutes and while still warm add the burfi mixture on top of the brownie mixture. Using a spatula smoothen and spread it out to have 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 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. Enjoy!
  • Store in fridge upto 5 days.