Decadent Sweet Treat
Where fudgy chocolate brownies meet creamy Sri Lankan milk toffee magic. A little twist on an iconic and traditional Sri Lankan dessert: Milk Toffee! These are typical toffee squares, but why not take it up a notch it and swirl some of that toffee goodness into some decadent chocolate brownies!
This decadent dessert is the ultimate fusion of rich, cocoa-packed brownies and silky, spiced milk toffee swirled right into the batter. A hint of cardamom and vanilla adds warmth, while dark chocolate chunks bring that melt-in-your-mouth finish. With gooey centers, chewy edges, and sweet toffee ribbons in every bite, these brownies are perfect with a cup of tea—or eaten straight from the pan. It’s a nostalgic nod to Sri Lankan sweets wrapped in a familiar chocolatey hug.
Kiri (Milk) Toffee
Directions
- For the Kiri Toffee Fudge:
- 1 can (397g) sweetened condensed milk
- 100g white sugar
- 50g butter
- 1 tsp vanilla
- 1 tsp cardamom powder
- Pinch of salt
- For the Brownie Base:
- 100g dark chocolate (chopped or chips)
- 100g butter
- 2 eggs
- 150g brown sugar
- 1 tsp vanilla
- 75g all-purpose flour
- 2 tbsp cocoa powder
- ¼ tsp salt
Directions
- In a pot, combine the sugar and water and heat over the stove. Once the sugar dissolves, add the condensed milk and butter.
- Stir over medium heat until the mixture begins to thicken and turn a rich caramel or toffee color. At this point, stir in the cardamom, vanilla, and a pinch of salt. Set the toffee fudge aside to cool slightly.
- Now, prepare the brownie batter. Whisk the melted butter and brown sugar together until well combined.
- Add in the eggs one at a time, followed by the vanilla extract.
- Gently fold in the flour, cocoa powder, and salt, then stir in the dark chocolate chunks.
- Pour half of the brownie batter into a greased baking dish. Spoon half of the cooled toffee fudge over the batter and use a fork or chopstick to swirl it in. Layer the remaining brownie batter on top and swirl in the rest of the fudge.
- Bake at 375°F (190°C) for about 20 minutes, or until the edges are set and the center is slightly gooey. Let it cool a little before slicing.
- Best enjoyed warm with a cup of tea!
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