Brownie Batter Milkshake | Brownie Batter Milkshake Recipe | Brownie Milkshake | Classic Chocolate Milkshake | Coffee Milkshake | Classic Vanilla Milkshake | Classic Chocolate Milkshake | Best Brownie Batter Milkshake | Eggless Brownie Milkshake | Chocolate Brownie Milkshake | Chocolate Brownie Shake | Brownie Shake | brownie Batter Shake | Fudge Brownie Batter | Here's the full recipe of Brownie Batter Milkshake.
Ingredients
For the Shake
3 cups chocolate ice cream (or vanilla — see note)
1/2 cup cold full-cream milk
2–3 fudgy brownies, cut into pieces (store-bought or homemade)
2 tablespoons chocolate syrup
1 tablespoon unsweetened cocoa powder (to deepen the batter flavor)
1 teaspoon vanilla extract
Preparing the Glasses
2 tablespoons chocolate syrup or ganache (for swirling inside the glasses)
Toppings
Whipped cream
Extra brownie pieces or crumbs
A drizzle of chocolate syrup
Mini chocolate chips (optional)
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| Brownie Batter Milkshake Recipe |
Instructions
1. Prepare the Glasses
Swirl chocolate syrup or melted chocolate inside each glass. Place them in the freezer while you blend the shake—this helps the shake stay thick for longer.
2. Blend the Shake
First, pour the milk into the blender (this helps the blades catch the ingredients more easily). Then, add the chocolate ice cream, brownie pieces, chocolate syrup, cocoa powder, and vanilla extract. Blend on medium speed for 15–20 seconds, until smooth and thick.
3. Check the Consistency
To make the shake thicker, add a little more ice cream. To thin it out, add a little more milk, a splash at a time. The shake should pour slowly in a thick, steady stream.
4. Mix in Extra Pieces
If you enjoy having chewy brownie pieces in your shake, manually stir in a few extra brownie pieces after blending; do not add them to the blender to be blended in.
5. Pour and Top
Pour the shake into the prepared glasses. Top with whipped cream, brownie crumbs, and a drizzle of chocolate syrup. Serve immediately with a wide straw and a spoon.
Tips and Notes
Ice Cream Choice: Chocolate ice cream imparts a deep and rich flavor. Vanilla ice cream allows the flavor of the brownie to stand out more, as the chocolate flavor does not compete with it.
Brownie Source: Store-bought brownies, a boxed mix, or homemade—all work beautifully. Fudgy-style brownies blend more smoothly than cake-like brownies.
Milk Ratio: Maintain an ice cream-to-milk ratio of approximately 6:1. Adding too much milk results in a thin, watery shake. To keep the shake thick for longer, place the glasses in the freezer for 10 minutes before pouring the shake into them.
Shake Variations
Mocha: Add 1 teaspoon of instant espresso powder for a deep, café-style flavor.
Peanut Butter Fudge: Add 1 tablespoon of peanut butter for a delightful sweet-and-salty taste.
Nutella: Substitute the chocolate syrup with a spoonful of Nutella for extra richness and flavor.
Mint Chocolate: Add 1/8 teaspoon of peppermint extract to give the brownie shake a "Thin Mint" cookie flavor.
Salted Caramel: Top with caramel sauce and a pinch of sea salt.
And there you have the complete recipe! Here are a few key points to keep in mind:
For this recipe, high-quality vanilla ice cream may work even better than chocolate ice cream, as it doesn't overpower the flavor of the brownie—however, if you prefer a richer, deeper flavor profile, chocolate ice cream would be the superior choice.
Instead of blending the brownie pieces into the shake, stir them in after the shake has been blended; this ensures that distinct chunks of brownie remain throughout the shake, making for a delightful eating experience. The ratio of ice cream to milk is crucial—if there is too much milk, the shake can become thin and tasteless.
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