BROWNIE DELIGHT

It’s a dessert that is light and rich at the same time. A 3-layered dessert that combines a crumbly buttery base, a gooey caramel in the middle and a smooth layer of cream and dark chocolate on top.

1.    Brownie 3-inch square pieces – 6 (Recipe available in my blog)

2.    Milk – ½ cup

3.    Condensed milk – 2 Tbsp

For Chocolate caramel

1.    Sugar – 1 cup

2.    Heavy cream – 1/3 cup

3.    Butter – 3 Tbsp

4.    Dark chocolate – 120 gm

5.    Milk – 5 Tbsp

6.    Salt – ¼ tsp

7.    Vanilla essence – ½ tsp

For the cream layer

1.    Heavy cream – 250 ml

2.    Condensed milk – ½ cup

3.    Milk powder – 3 Tbsp

Preparation

1.    Arrange the brownie in a single layer in a serving dish.

2.    Pour ½ cup warm milk over the brownies and keep aside.

3.    For the Chocolate Caramel: Heat a pan on medium flame, add 1 cup sugar. Cook on medium flame till it melts and turn to dark golden colour. Carefully mix butter and cream and remove from fire. Add the dark chocolate and stir till it melts. Add 4-5 Tbsp milk and mix well. Add salt and vanilla essence.

4.    Pour the caramel over the brownies (save some caramel for garnishing) and refrigerate.

5.    For the Cream Layer. Beat the cream till fluffy and add the condensed milk and milk powder. Beat till it is combined well.

6.    Pour this mixture over the caramel and drizzle the rest of the caramel on top and decorate with brownie crumbs or biscuit crumbs.

7.    Refrigerate for 2-3 hours. Serve chilled.

Tips

1.    Marie biscuits can be used in place of brownie.

2.    Sea salt flakes also can be used for garnishing.

3.    More layers of brownies can be made as base if required.