Friday, August 30, 2013

Fudgy Dulce de Leche Brownies

If there's any food I'll ever call wicked, it's probably this super fudgy dulce de leche brownie. Oozing with South American style caramel, and packed full of chocolate, this brownie is bound to satisfy any sugar or chocolate cravings within seconds. Thankfully for the waistline, it's a super rich brownie that can't be eaten in huge quantities at a time, but makes a large batch for sharing or freezing for future desserts--it's particularly delicious warmed up with a scoop of vanilla ice cream on the side. Absolute decadence!

FUDGY DULCE DE LECHE BROWNIES (Adapted from Delicious. More Please by Valli Little)

400g can sweetened condensed milk
200g dark chocolate, chopped
250g butter, chopped
1 3/4 cups brown sugar, firmly packed
4 eggs
1 1/3 cups plain flour
1/4 tsp. baking powder
1/3 cup cocoa powder

To make the dulce de leche, remove the paper label from the side of the sweetened condensed milk can. Immerse the can into the saucepan of water so that the water covers the top of the can. Place over a high heat on the stove and set the stove timer. Boil for three hours, checking frequently to top up the water to cover the can if it has evaporated. (It is important to keep the can covered, as failure to do so may result in the can exploding). Turn off the heat and allow the can to cool before removing and opening.Set aside to completely cool.
Meanwhile, preheat the oven to 180C. Grease and line a 22cm square cake pan with baking paper. Set aside.
Place the chocolate and butter in a medium saucepan over a low heat. Stir until the contents have melted and are well combined. In a bowl place the brown sugar and the eggs. Whisk until the eggs have broken down, then add the melted chocolate and butter mixture. Stir in the flour, baking powder and cocoa until well incorporated.
Pour half of this batter into the base of the lined baking tin, and smooth to evenly cover the bottom. A teaspoon at a time, scoop half the cooled dulce de leche from the can onto this batter in random areas. Cover with the remaining brownie batter, and repeat again with the rest of the dulce de leche. Gently swirl the caramel on the top layer  with the end of a spoon (do not break through the brownie batter though as this can spoil the brownie.)
Bake for 35-40 minutes or until set. The dulce de leche will be molten, so allow to cool in the pan before removing to cut into squares.

NOTES: You can buy prepared and authentic dulce de leche from some gourmet food stores.

1 comment:

Give me some sugar, Sugar...