Walnut Brownie recipe


  1. Dark chocolate – 100gm (chopped)
  2. Unsalted butter – 100gm
  3. Sugar – 1 cup
  4. All purpose flour – 1 cup
  5. Cocoa powder – 1/4 cup
  6. Baking powder – 1/2 tsp
  7. Vanilla essence – 1/2 tsp
  8. Eggs – 4
  9. Walnut – 1/2 cup (chopped)


  1. Pre-heat the oven to 180C. Line a square pan with butter paper and keep it aside.
  2. Microwave the cooking chocolate and butter in a bowl for 1 minute and keep it aside to cool.
  3. Sift together the all purpose flour, sugar, cocoa powder, baking powder and keep it aside.
  4. Whisk the egg and vanilla essence. To this, add the sifted dry ingredients and melted chocolate simultaneously.
  5. Fold in the chopped walnuts.
  6. Pour this batter to the square pan and bake for 30-35 minutes (or till a wooden skewer inserted in the center, comes out clean).
  7. Remove it from the oven and let it cool to room temperature.
  8. Cut it in square and serve with some ice cream and chocolate sauce.

Dulce de Leche ice cream

If you’re looking to make a tasty, yet easy to make dessert, then this Dulce de Leche ice cream just might fit perfectly to your day. Don’t forget to serve this nice and cold and add your favorite toppings.


For the Biscuit layer

1. Digestive biscuit – 250gm
2. Butter – 4 tbsp

For the Caramel sauce

1. Sugar – 1/2 cup
2. Water – 3 tbsp
3. Unsalted butter – 1/2 cup
4. Fresh cream – 1/4 cup
5. Vanilla essence – 1/2 TSP
6. Salt – a pinch

For the ice cream

1. Whipped cream – 2 cup
2. Dulce de Leche (cooked condensed milk) – 1 can
3. Milk powder – 3/4 cup
4. Milk – 1/4 cup
5. Vanilla essence – 1/2 TSP

For garnish

1. Chocolate sauce
2. Chopped nuts



1. Crush the digestive biscuits. To this add the melted butter and mix well. Keep it aside.

2. For the caramel sauce, heat the sugar and water in a pan on medium heat and stir consistently. Once it turns golden brown,remove from flame and add butter and vanilla essence and mix well. Add the fresh cream and bring back to boil and stir continuously for a minute. Remove from flame and let it cool

3. For the ice cream, whip the cream till soft peaks form.

4. In another bowl, mix the milk powder and milk. Add the dulce de and vanilla essence and beat well.

5. Add this mixture slowly to the whipped cream and beat well. Make sure not to over whip the cream.

6. Freeze this covered for about 5-6 hours.

7. Once the ice cream is set, sprinkle the biscuit layer first, then the ice care and top it with chocolate sauce,prepared caramel sauce and nuts.



Hide and seek toffee pudding


  1. Condense milk-1 tin
  2. Fresh cream -2 tin
  3. Whipped powder- 3 sachet
  4. Milk- 1/2 cup
  5. Bread-3 slices (cut into cubes)
  6. Hide and seek biscuit- 1 packet
  7. Nuts-1/2 cup
  8. Butter- 2 tablespoons


1) Preparing the condensed-milk toffee

Place the condense milk can (without opening it) in a pressure cooker and fill the cooker with water until the tin is completely submerged in the water.

Cook the toffee on a medium flame till you hear one whistle. Then cook the toffee on a low flame for 40 minutes. Switch off the flame and wait till the pressure cooker is completely cool. Take the tin out and keep it aside to make sure its has completely cooled down. Once the tin has cooled, open it and the condensed milk should be brown in color as toffee.

2) The Biscuit layer

Break the biscuits into small pieces. Roast the nuts, biscuit and bread in the butter for 3-4 minutes and keep it aside to cool.

3) The Cream layer

In a bowl beat the milk and whipping powder till soft peaks form. In another bowl, beat the fresh cream, 1/2 tin toffee and the whipped cream and mix well until all the ingredients are properly combined

4) Putting it all together

Sprinkle 1/2 of the biscuit layer in a pudding tray. Next, put half of the cream mixture then the biscuit layer again. For the last layer, pour the remaining cream and keep it in the refrigerator for2-3 hours.
Once it’s set decorate according to your wish.