Ingredients
Scale
- 1/2 cup butter
- 3/4 cup sugar
- 100g dark chocolate, melted
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 2 eggs (or 1/2 cup yogurt or 2 flax eggs)
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup condensed milk
- 1 tbsp ghee
- 1/4 tsp cardamom powder
- Optional: 1 tbsp coconut cream powder
- Optional: 2 tbsp chopped pistachios or almonds
- Optional: 1 tsp rosewater or pinch of saffron
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan.
- Prepare brownie base: Mix melted butter, sugar, and dark chocolate. Add eggs (or substitute), cocoa powder, salt, and flour. Stir until combined.
- Pour brownie batter into the lined pan and set aside.
- Make burfi topping: In a pan, combine grated coconut, condensed milk, ghee, and cardamom. Cook until sticky but not dry. Let cool slightly.
- Gently spread the coconut burfi mix over the brownie layer.
- Bake for 25–30 minutes until edges are set and center slightly wobbly.
- Cool completely before slicing into squares or bars.
- Garnish with powdered sugar, toasted coconut flakes, or rose petals if desired.
Notes
Use store-bought coconut burfi for convenience. Microwave with 1–2 tsp milk or coconut cream if it’s too dry. For eggless version, substitute eggs with yogurt or flaxseed meal + water. Store in fridge for 7 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg