Posts tagged ‘dulche de leche’

There are times when I wonder what the hell I’m thinking. Deciding to cook a cake for the first time would be one of those times. Choosing to make it brownies would make it worse. You can guess that using a Portuguese recipe didn’t convince me it was any more sane an idea.

Still, if I can make it work, I’m guessing anyone can…

2/3 cup (115g) butter, chopped
6 ounces (170g) chocolate, chopped (I used a mix of G&B 70% and G&B Butterscotch)
1/4 cup (25g) good quality cocoa powder
3 large eggs
1 cup (200g) sugar (I prefer an unrefined caster or demerara sugar)
2 teaspoon vanilla extract
1 cup (140g) plain flour
1 cup Dulce de Leche (or Cajeta)

Heat the oven to 180c.

Line a 8-inch (20 cm) square pan with non-stick baking parchment with two strips at right angles to cover the bottom and sides of the pan.

Use a bain marie to melt the butter and chocolate.

Remove from heat and use an electric whisk to whisk in the cocoa. Then do the same with the eggs, one by one, then stir in the sugar, vanilla, and the flour. [I've been told that I should have used a hand whisk to make them lighter - I have no idea if this is true, but they tasted good attacked by a 'leccie whisk...]

Pour half the tasty gloop in the pan, then drop dollops of the dulche all over the pan. Use a knife to smooth it across pan, not getting too close to the edges. Then pour the rest of the mixture across the top.

Bake for 35 to 40 min.

The brownies are done when the centre has a slight crust and just starts to feel firm. Without letting the brownies cool, use the parchment to lift the brownies out of the pan and onto a cooling rack.