Dulce De Leche Brownies
In the brownie world there are two distinct types: the fudge brownie and the cake brownie. If you are like me, and fudge brownies are your thing, then you are going to need to make this recipe! Over the years I've tried all sorts of brownie recipes, and had issues such as the brownies being too flat, too dry, or not chocolatey enough. This recipe has none of these issues, and the addition of gooey dulche de leche really takes these brownies over the top, into new territory. They are seriously divine!
A traditional dessert that originated in South America, dulce de leche directly translates to 'sweet of milk' in English. It can be used as a filling, a topping or enjoyed straight from the jar. Because who doesn't enjoy sneaking spoonfuls of caramel while nobody is looking?!
On a recent supermarket trip, I spied a jar of this caramel heaven from Barker's of Geraldine & immediately grabbed it and put it in my cart. I pondered for a while, thinking of all the possibilities for this jar. I finally decided I wanted to incorporate it into brownies, making them extra decadent.
For this recipe, I used a combination of dark 72% chocolate and unsweetened cocoa to make the chocolate flavor really intense. The sweetness of the caramel balances the bitterness of the chocolate perfectly. I have included a link below if you prefer to make your own dulche de leche. I wanted large, bakery style brownies so I cut them into 9 pieces. If you'd like to show more self-restraint (which I clearly lack) you can cut them into 12 smaller pieces.
Dulce De Leche Brownies
*Recipe adapted from David Lebowitz
Yield: 9 large brownies or 12 smaller brownies
8 tablespoons (115g) salted butter, cubed
6 oz (170g) semisweet chocolate, chopped (I used Whittakers 72% Dark Ghana)
1/4 cup unsweetened cocoa powder
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup flour
1 cup walnuts, coarsely chopped
400g jar of Barker's Dulce de Leche. Or you can make your own here
- Preheat the oven to 350 degrees F (175 C). Line an 8-inch baking pan with parchment paper or aluminium foil, making sure it overhangs on the sides to create 'handles'. Place a second piece in the opposite direction, so you form a 'cross'. Grease the bottom & sides with non-stick cooking spray.
- Over a double boiler, melt the butter. Reduce the heat to a simmer and add the chocolate and stir constantly until completely melted and smooth. Remove from heat and whisk in the cocoa powder. Set aside to cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in the sugar & vanilla. Add the flour, and be careful not to over-mix. Fold in the nuts with a spatula.
- Scrape half of the batter into the prepared pan. Add heaping spoonfuls of the dulce de leche evenly spaced over the batter. Then gently swirl together with a knife (see notes). Add the rest of the brownie batter, then add the remaining dulce de leche on top. Again, use a knife to gently swirl the dulce de leche through the batter.
- Bake for 35-40 minutes. Start checking the brownies at 33 minutes. (See notes). The brownies are done when the center feels slightly firm. Remove from oven and cool completely in pan on a wire rack.
- Once cool, cut into squares. Store in an air-tight container at room temperature for up to 3 days. Brownies can be frozen for up to 2 months.
- Be careful not to swirl the caramel too much. Otherwise you will end up with thin lines of caramel, and not big gooey pockets, which is the aim.
- Since oven temperature vary, keep a close eye on the brownies for doneness. My brownies were done at 33 minutes. They will continue to cook slightly once you have taken them out of the oven.