Dulce de Leche Brownies

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Let’s talk Brownies – we love them!  But…. some recipes can leave you underwhelmed and lacking the three things I think are ESSENTIAL in a good brownie – a thin papery crust on the top, a squidgy middle and a complete chocolatey taste.

After much trialling (I know the hardship I go through) these Brownies are the only ones I will ever make.  I served them at my eldest’s 18th Birthday party and they were declared the best in the land – now there’s an accolade for you!

So enough waffle let me lead you to the chocolate!  This version is a Dulce de Leche (caramel) but they can equally be made plain just missing out the last steps, here’s what you’ll need…

Ingredients:

180g butter

180g dark chocolate

3 eggs, large

275g caster sugar

85g plain flour

40g cocoa powder

100g Dulce de Leche (or Carnation Caramel for a tin)

 Makes: 12 in a 10 x 8″ tin.

Line a 10 x 8″ tin with nonstick baking paper and preheat the oven to 160c(fan)/180c/Gas Mark 4.

Start with the butter and dark chocolate (Bournville or other 50%ish cocoa solids dark chocolate is fine), melt them in a heatproof bowl over a pan of simmering water.

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Whilst that’s melting whisk together the eggs and caster sugar until very foamy and doubled in size – this will take about 5 minutes or so on high speed.

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Add the melted choc/butter and fold in to the mixture.

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Sift over the plain flour and cocoa powder and fold again until there are no pockets of dry ingredients remaining.

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Pour into the prepared tin.

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Using a teaspoon dot the Dulce de Leche over the top of the brownie mixture.

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Swirl in gently with a knife.DSC03360

Bake in the oven for 25 minutes – the middle should still be a little wobbly.

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Leave to cool in the tin.

All that’s left to do is slice it up and share it out!

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PS. You can also double up the quantities and bake it in a roasting tin – this larger version needs to bake for 45 minutes, not that I’m encouraging you to make more brownies of course 😉

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Dulce de Leche Brownies

Ruth Clemens, Baker Extraordinaire

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