Chocolate Biscuit Fudge Brownies (no bake)

There are desserts, such as these, that are so ridiculously easy that I have second thoughts about sharing them as “recipes”. 😀 However, if I don’t put forth the idea, how are you supposed to try it out? So here goes one of my ‘no-recipe’ recipes for making instant Biscuit fudge! (P.S: For all those people who have been pestering me to start a *Bachelor’s Section* for easy cooking – this is THE one! Just get them, mix them & freeze them. You’ll have delicious fudge with zero efforts!)

This recipe uses the evergreen (or should I say, brown 😛) Marie Biscuit. You can use any kind of cookie! Perfect to gift someone, for dinner parties and just about any time when the bitch strikes. (who bitch? The Craving bitch of course :P)

Chocolate Biscuit Fudge Recipe
(Print this Recipe)

Ingredients
Condensed Milk – 1/2 tin or 1 cup (200ml)
Marie Biscuits – 20-25 biscuits
Unsweetened Cocoa powder – 3 tablespoons
Powdered Sugar – 2-3 teaspoons
Roasted Nuts – 1/4 cup or 50 grams (use nuts of your choice. I used pistachios)

Method
1) Roast nuts of your choice & keep aside.
2) Break biscuits into fours & powder coarsely in a mixing bowl. You can use a blender but its more easy to just do it with your hands. Crush them

3) Sift in (or just add) cocoa powder & sugar (optional) to the biscuit powder & give it a good mix

4) Roughly chop the roasted nuts and add to the bowl. Mix well. I added some chopped chocolate too! 😀

5) Add the condensed milk to this mixture

6) Using a spoon, mix everything together. (Don’t use a whisk or an electric mixer as the mixture tends to get very thick. Give your arms a good workout! :-D) Mix well until all the powdery bits are incorporated.
I had little less condensed milk hence the mixture was really thick. I use a teaspoon of water to loosen it.

7) Taste the mixture. If you feel it has to be more sweet, add the powdered sugar and mix well. (I added)
8) Line a dish (preferably, a flatter one) with butter paper or just grease it & transfer the mixture to the tray.
9) Press with wet fingertips until everything is set & uniformly spread.

10) Refrigerate (not freeze) for at least 4-5 hours or overnight, if possible.

Cut into squares & serve!