Dulce de leche brownies

brownies

Sounds really fancy, doesn’t it? It’s just brownies with thick luscious caramel swirled into it and drizzled on top. Dulce de leche is basically caramel made from condensed milk. Traditionally, condensed milk is cooked slowly till it becomes thick and brown in colour. It usually takes 8 hours to do this. Who has that kind of time today? Anyway, there’s a hack I learned years ago. Just pressure cook the can of condensed milk for 30-45 mins and ta-da! That’s about it. You can use this to make so many things. I just used a couple of table spoons of the stuff for these brownies. I’m going to be using the rest in a few other recipes, so watch this space in the coming days.

I did tweak the brownie recipe, too. I wanted a more gooey brownie. So gooey, it sticks to your fingers and the roof of your mouth. This recipe has chocolate as well as cocoa mixed with some coffee. You can omit the extras and stick to theĀ basics.

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Yield:

9 brownies

Prep time:

15 mins

Baking time:

20 mins

Ingredients:

Dark chocolate – 1 cup chopped

Butter – 1/4 cup

Eggs – 2

Flour – 1/2 cup

Baking soda – 1/2 tsp

Salt – 1/2 tsp (omit if using salted butter)

Vanilla – 1 tsp

Condensed milk – 1 can (don’t worry, there are many ways to finish the leftovers)

Cocoa – 2 tbsp + extra for dusting

Coffee decoction – 3 tbsp (or hot water)

Method:

Dulce de leche – Place the can of condensed milk on its side in a pressure cooker and fill water till the canĀ is almost immersed in it. Put it on high heat without the whistle weight. Once you see the steam escape, put the whistle weight on and turn down the flame. Cook on low heat for 30 mins. Take it off the heat and let it cool down before you open the lid. After this you can get on with the rest of the brownies.

Preheat oven at 180 degrees C.

Melt chocolate and butter in a microwave or by placing them in a heat proof bowl atop a pan of simmering water (let the water only barely touch the bowl).

Once it has melted, give it a good stir so there are no solid bits of chocolate.

Take it off the heat and add one egg at a time, whisking it thoroughly.

Add vanilla and sugar. Mix well.

Mix the cocoa with the decoction or hot water and pour it into the chocolate mixture.

Now tip in the flour, baking soda and salt in. Fold it gently into the batter.

Line your baking tin with parchment paper and pour the batter into it. Make sure it reaches the corners as well by gently coaxing it with a spoon or spatula.

Take 2 tbsp of the dulce de leche in a small bowl and whisk furiously with a fork or spoon. This is just to make it smooth.

Now top the batter with knobs of this caramel and using a knife, run it around making swirls.

Bake at 180 degrees C for 20 mins.

Let it cool completely before drizzling it with more dulce de lece and dusting it with cocoa.

Note:

You could make this one night and pop it into the fridge before you cut it into slices. A cold brownie should give you cleaner cut slices.

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