Fans of Indian cuisine will know burfi as a creamy, sweet dessert that’s often spiced with cardamom. The base is made from milk powder or condensed milk and the other main flavor in different burfi recipes can vary, but cashew, mango, coconut, or almond are popular additions. This creates a complex taste combination.

In these coconut burfi brownies the top layer has that creamy burfi texture, while the base is a rich brownie. The flavors come together beautifully for a special sweet treat that’s both satisfying and unexpected.

The brownie layer for this recipe isn’t all that unlike many other brownies. As with other recipes the best texture (in my opinion) for brownies is achieved when you underbake the recipe just a little bit. This lends it a denser and more decadent texture.

You’ll need to let the brownie layer cool completely before adding the topping so that you don’t crush the base and so that you don’t end up with melted burfi on your creation.

The burfi layer is a really simple mix of sweetened condensed milk, shredded coconut, and ground cardamom. This last ingredient makes the dessert something out of the ordinary!

Once you have your burfi layer really packed down onto the brownie layer let it chill before moving onto to the final step- a drizzle of chocolate on top.

These sweet, spiced, fudge-y coconut burfi brownies are a little like Mounds bars in brownie form, only the cardamom to me places them in a league all their own. These are must-try for coconut lovers!