We have heard a lot about sizzling brownies. Here is a twist. A year back I tried making frozen brownie. I am rewriting this old post of mine since I am transferring all of my food related posts on my cooktorelish blog.
I was left with some egg-less chocolate brownie the other day… This needed to be reformed to something interesting as we already had eaten enough of it. This resulted into a small innovation named Frozen Brownie. The small modification of an already yummy dessert is worth a try.
½ cup chocolate brownie (mine had an extra rich flavor of coffee)
½ cup milk
1 tablespoon condensed milk
1 teaspoon Amul Pro (or any chocolate health drink should be fine)
½ teaspoon – shredded dry coconut
½ teaspoon – shredded roasted almonds
½ teaspoon – powdered sugar
Almond and Walnut to garnish.
- Cut your brownie roughly to smaller pieces.
- In a pan, bring milk to boil. Add condensed milk and brownie pieces to it.
- Stir on medium flame. The mixture will start forming a coarse paste (similar to brownie batter). Ensure all the large pieces of brownie have mixed well. This should take about 2-3 mins maximum. Add some powdered sugar if necessary for desired sweetness and mix well.
- Allow the mixture to cool a bit. While still warm, fill the mixture into your serving bowl/glass to make an even level. Allow it to come to room temperature.
- Make a layer of Amul Pro over the brownie paste.
- Dry mix grated coconut, roasted almonds and caster sugar. (My sister had already kept this ready mix for me to be used in various preparations or for eating as it is).
- Put the mixture creating one more layer over the Amul Pro layer.
- Garnish with Roasted almonds and walnut.
- Deep freeze this for 30-45 mins.
- Serve cold. So basically we start with the nutty coconuty flavor from coconut, almond, and sugar which migrates to the Amul Pro layer which provides a crunch to the preparation which ultimately transits to a soft heavenly taste of brownie mix as we move down.