Use baked brownie, not batter
This recipe uses a finished, fully baked brownie. Raw batter is not an equivalent because it may contain uncooked flour or egg. A fudgy baked texture is welcome, but the brownie must be a ready-to-eat food.
A small amount goes a long way. Seventy grams between two glasses gives chocolate flavour and chewy pieces without making the entire drink dense with cake. Weighing is easier than defining a 'square', since brownie portions vary enormously.
Blend the base separately
Brownie crumbs thicken milk as they break down. If they enter at the start, prolonged blending can remove all the chewy contrast and create a uniform paste. A smooth base followed by a few pulses gives more control.
Vanilla ice cream allows the brownie to remain distinct. The optional teaspoon of cocoa deepens the surrounding drink, but it is not necessary when the brownie is already strongly chocolatey.
A spoon is the right tool
This is deliberately a textured shake. Even small brownie pieces can block a narrow straw, so offer spoons rather than adding excess milk simply to force the drink through one.
Keep the reserved topping pieces small enough to sit on the surface without making the glass top-heavy. A whole brownie balanced on the rim may look dramatic, but it is awkward to eat and can slide into the drink.
Choose inclusions carefully
If the brownie contains nuts, chocolate chunks or caramel, those additions affect both texture and allergens. Plain brownie is the predictable starting point; do not describe the finished drink as nut-free unless all ingredients and preparation conditions support that claim.
What you'll need
- 70 g fully baked plain brownie
- 260 g vanilla ice cream
- 190 ml cold milk
- 1 tsp cocoa, optional
Let's make it
- Cut the brownie into small cubes. Reserve a few tiny pieces for serving. Use a brownie without hard icing or large nut chunks.
- Blend milk, scoopable ice cream and optional cocoa until smooth. If using cocoa, first mix it with a little milk into a paste.
- Add remaining brownie pieces and pulse only a few times, leaving small soft fragments.
- Divide between two glasses, add reserved pieces and serve with spoons.
Make it your own
Chocolate ice cream produces a more intense version.
A labelled gluten-free baked brownie may be used when suitable; check the entire recipe's ingredients.
Keeping it fresh
Serve immediately. Refrigerate an untouched leftover shake promptly, covered, and use within 24 hours. Store spare brownie according to its recipe or packaging.
Allergen notes
Usually contains milk, wheat/gluten and egg. Brownies may also contain nuts or soya.
