Brownie and Toffee Brittle Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
To make the Brownie Brittle Layer, place the butter, sugar, salt, vanilla and cocoa powder in a bowl and mix. Add the egg whites and whisk in. Fold in the sifted flour and baking soda. Put the batter into a greased and lined pan and bake in a preheated oven at 180 degrees C for 15 minutes. Remove from the oven and let it cool down completely.
For the Butter Toffee Layer, melt the butter, sugar, vanilla and salt in a saucepan mixing continuously. Place a sugar thermometer in the saucepan and heat the sugar mix until it reaches 305°F. The sugar will turn a golden amber color when it’s ready.
While the sugar is cooking, pour melted chocolate over the potato chips and once set, roughly chop them. When the toffee is ready, pour it over the cooled brownie layer and spread it while it’s still hot. Sprinkle the chocolate chips, chocolate potato chips, chopped pretzels or nuts over the hot toffee. Press down into the caramel to make sure they are embedded. Leave to cool for 1 – 2 minutes. The chocolate chips will have softened at this stage and can be spread on top. Let it sit for at least 2 hours to let it completely set. Remove the brittle from the pan and break it into pieces. Store in an airtight container.

Method:
Heat clarified butter or oil. Add star anise, cardamom, cloves, cinnamon, bay leaf and caraway seeds. Then add the chopped onion and sauté until golden brown. Add the ginger garlic paste. Make a paste of mint leaves, coriander leaves and green chilies with little water. Add this paste to the onions. Then add the powdered spices, salt and chicken stock cube. Sauté and add the prawns. Cook for 5 minutes until the mixture is a bit dry. Then add the coconut milk. Mix and add water. Add the washed and presoaked rice. Mix and cover this. Cook on a low flame for few minutes or till done and then serve.