Paula Deen Chocolate Brownie Shake

Paula Deen chocolate brownie shake is a thick, creamy milkshake with chocolate ice cream, whole milk and a fudgy brownie that comes together in 8 minutes. Save this easy chocolate dessert drink for game day, cookout or Sunday dinner, because it's a quick blender recipe that serves 4 people.

Squeeze the chocolate syrup around the inside of the glass before you pour anything in, because that is what gives you those fudgy streaks down the side. Skip it and you end up with a plain brown shake that looks nothing like the photo.

Paula holds back some of the brownie crumbs instead of blending in the whole square, then scatters them on top with the shaved chocolate. That way you get a smooth shake underneath and a bit of real brownie texture in the first few sips.

Paula Deen Chocolate Brownie Shake

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

4

minutes

Cooking time

4

minutes

Calories

620

kcal

Chocolate ice cream, milk and a fudgy brownie blend into a thick shake that pours slowly out of the blender. A swirl of whipped cream, shaved chocolate and a cherry finish each glass like a soda fountain treat.

Ingredients

• 1/2 cup plus extra for top chocolate syrup
  

• 3 cups chocolate ice cream
  

• 1 (2 inch) square brownie
  

• 1 1/2 cups whole milk
  

• 1 can or homemade, for topping Whipped cream
  

• 1 long-stemmed, for topping maraschino cherry
  

• shaved, for topping chocolate
  

• for topping mint
  

Directions

• Streak the glasses: Squeeze 1/2 cup chocolate syrup around the inside of each milkshake glass, tilting as you go. Then set the glasses aside while you make the shake.
• Blend the shake: Add 3 cups chocolate ice cream, the 2 inch square brownie and 1 1/2 cups whole milk to a blender, saving a few brownie crumbs for the top. Blend until smooth, then pour into the prepared glasses.
• Pipe the whipped cream: Fit a pastry bag with a star tip and fill it with whipped cream. Pipe a generous swirl onto each shake so it sits high above the rim.
• Add the toppings: Drizzle a little extra chocolate syrup over the whipped cream, then sprinkle on the reserved brownie crumbs and shaved chocolate. Finish each glass with fresh mint and a long-stemmed maraschino cherry before serving.

Tools for this recipe

• Vitamix E310 blender, Riccle piping bags and tips set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a store-bought brownie in this shake?

Yes, a store-bought brownie works fine, since it gets blended right into the ice cream. A soft, fudgy one blends smoother than a cakey brownie.

How do I make the chocolate brownie shake thicker?

Use a little less milk, or add another scoop of ice cream. Let the ice cream sit on the counter for a minute or two first, which helps it blend without needing extra liquid.

Can I make the shake ahead of time?

A milkshake is best right after blending, since it melts and thins out as it sits. If you need to get ahead, streak the glasses with syrup and put them in the freezer so they stay cold.

What can I use if I don't have a pastry bag for the whipped cream?

Canned whipped cream works well and gives you a swirl straight from the nozzle. You can also spoon homemade whipped cream on top, though it will not look quite as neat.

Why does my shake come out too thin?

Too much milk or ice cream that was left out too long is the usual cause. Start with the amount in the recipe and add milk a splash at a time, because you can always thin a shake but you cannot easily thicken it.