Ingredients:
For Brownie:
- Anday (Eggs) 2 large
- Bareek cheeni (Caster sugar) ¾ Cup
- Makhan (Butter) 100 gms (room temperature)
- Vanilla essence 1 tsp
- Cocoa powder 1/3 Cup
- Maida (All-purpose flour) sifted ½ Cup
For Chocolate Custard:
- Corn flour ¼ Cup
- Cocoa powder 4 tbs
- Namak (Salt) 1 pinch
- Anda (Egg) 1
- Doodh (Milk) ½ Cup
- Vanilla extract 1 tsp
- Doodh (Milk) 3 Cups
- Cheeni (Sugar) 1/3 Cup
- Whipping cream chilled 1 Cup
- Icing sugar 3 tbs
- Vanilla essence ½ tsp
Directions:
For Brownie:
In bowl,add eggs,caster sugar and beat for 2-3 minutes.
Add butter and beat until well combined.
Add vanilla essence,cocoa powder and beat well.
Add all-purpose flour and fold gently with the help of the spatula.
In 8 x 8 inch baking pan,place butter paper and pour prepared batter,spared evenly and tab baking pan for 2-3 times on working counter.
Bake in preheated oven at 170 C for 20-25 minutes
Insert a tooth pick/stick in baked brownie,if it comes clean,brownie is ready.
Let it cool down and cut into desired pieces.
For Chocolate Custard:
In bowl,add corn flour,cocoa powder,salt,egg,milk and vanilla essence,whisk well until smooth & set aside.
In pot,add milk and sugar,whisk well and bring it to boil.
Turn off the flame,gradually add egg+cocoa powder mixture and whisk continuously.
Turn on the flame,whisk continuously and cook on low flame for 4-5 minutes and whisk continuously until thickens.
Let it cool down.
In bowl,add whipping cream and beat for 2 minutes.
Add icing sugar,vanilla essence and beat until stiff peaks form & set aside.
Assembling:
In serving glass,add brownie,whipped cream and chocolate custard.
Garnish with brownie & serve.
Ajza:
For Brownie:
- Anday (Eggs) 2 large
- Bareek cheeni (Caster sugar) ¾ Cup
- Makhan (Butter) 100 gms (room temperature)
- Vanilla essence 1 tsp
- Cocoa powder 1/3 Cup
- Maida (All-purpose flour) sifted ½ Cup
For Chocolate Custard:
- Corn flour ¼ Cup
- Cocoa powder 4 tbs
- Namak (Salt) 1 pinch
- Anda (Egg) 1
- Doodh (Milk) ½ Cup
- Vanilla extract 1 tsp
- Doodh (Milk) 3 Cups
- Cheeni (Sugar) 1/3 Cup
- Whipping cream chilled 1 Cup
- Icing sugar 3 tbs
- Vanilla essence ½ tsp
Directions:
For Brownie:
Bowl mein anday aur bareek cheeni dal ker 2-3 minutes kliya beat ker lein.
Makhan shamil karein aur ache tarhan beat ker lein.
Vanilla essence aur cocoa powder dal ker dubara beat ker lein.
Maida dal dein aur spatula ki madad sa gently fold ker lein.
8 x 8 inch baking pan mein butter paper laga ker tayyar batter dal ker evenly pheela lein aur working counter per 2-3 dafa tab ker lein.
Preheated oven mein 170 C per 20-25 minutes kliya bake ker lein.
Brownie mein tooth pick/stick insert ker ka check ker lein agar tooth pick/stick saaf niklay tou brownie tayyar hai.
For Chocolate Custard:
Bowl mein corn flour,cocoa powder,namak,anda,doodh aur vanilla essence dal ker ache tarhan whisk ker lein & side per rakh dein.
Pot mein doodh aur cheeni dal ker ache tarhan whisk karein aur ubal anay dein.
Chulha bund ker dein aur thora thora ker ka anday+cocoa powder ka mixture daltey jayein aur musalsal whisk kertay rahien.
Chulha on karein,musalsal whisk kertay rahien aur halki ancch per 4-5 minutes kliya paka lein aur garha hunay tak musalsal whisk kertay rahein.
Thanda ker lein.
Bowl mein whipping cream dal ker 2 minutes kliya beat ker lein.
Icing sugar aur vanilla essence dal dein aur stiff peaks form hunay tak beat ker lein & side per rakh dein.
Assembling:
Serving glass mein brownie,whipped cream aur chocolate custard dal dein.
Brownie sa garnish ker ka serve karein.
