Chocolate Brownies with Dulce de Leche and Maya Gold ChocolatePosted 14 December 2010 by Debbie
Dulce de leche chocolate brownies are somewhat of a departure from the classic chocolate brownie, and a decadent one at that. Dulce de leche is not something well known in the UK, at least not under that name, although it is slowly gaining popularity. It is a “milk caramel”, popular in the US and Latin America, and is similar to the French confiture de lait. Although it’s not a household word here, if you’ve ever boiled up a tin of sweetened condensed milk to get caramel, you’ve pretty much made dulce de leche.
It is gradually creeping onto British menus, and when I caught sight of a jar in my local gourmet (ish) supermarket, I made a quick impulse-buy. I then had to quickly find a recipe to use it up, as the temptation to just eat it out of the jar is fairly high! This recipe for dulce de leche brownies came from David Lebovitz.
The occasion of these brownies was the out-of-town big brother visiting for one night only. Since he missed out on my chocolate button brownies last week, I’d thought I’d make him these. The shop I bought my chocolate from had actually run out of dark chocolate, but they did have some Green & Blacks Maya Gold chocolate, which is a little bit spicy, with a hint of orange.
Ingredients (makes 12 brownies):
- 115 g unsalted butter
- 170 g dark chocolate
- 25 g cocoa
- 3 eggs
- 200 g sugar
- 140 g plain flour
- 1 tsp salt
- 1 tsp vanilla extract
- dulce de leche (several spoonfuls at least)
Melt the butter and chocolate together in a pan.
Allow the butter and chocolate to cool and mix in the cocoa.
Add the eggs one at a time, mixing them in well. Stir in the sugar, salt, vanilla and then the flour. Pour half of the mixture into a prepared baking tray or cake tin. This should be approximately 20 cm (8 in) square; mine was bigger and the brownie batter was stretched too thin, so if you don’t have a pan small enough, I’d try to increase the amount of mixture to make up for it. Add spoonfuls of the dulce de leche onto the brownie mixture in the tray.
Add the remaining brownie mixture on top of the dulce de leche and smooth over. You can add more dulce de leche on top and swirl it around a bit.
Bake the brownies at 175° C for about 35 minutes.
This makes about 12 brownies. As far as texture goes, these were pretty near-perfect, and even better the day after (they went a bit more fudgey). The dulce de leche and the orangey maya gold chocolate make them a bit more out of the ordinary.