It must be my favourite brownie on the blog.. it is so rich, gooey and chocolatey with dollops of sweet and sticky caramel. Great recipe by David Lebovitz.
Ingredients (makes 16):
- 115g unsalted butter
- pinch of salt
- 170g dark chocolate
- 25g cocoa powder
- 3 eggs
- 200g caster sugar
- 140g plain flour
- 1 tsp vanilla paste or extract
- 1 cup dulce de leche
Melt the butter in a saucepan over low heat, then add dark chocolate and warm until melted, take off the heat. Add cocoa powder and a pinch of salt, then eggs, one at a time. Stir in vanilla, sugar and flour. Mix until just combined.
Pour half of the mixture into a lined 20cm x 20cm tin and drop a third of dulce de leche, evenly spaced, on top of the brownie, use a knife or a fork to make swirls.
Pour other half of the brownie mixture into the tin and dollop remaining dulce de leche on top.
Bake in a pre-heated oven at 175C for 35-45 minutes.* Brownie is ready when feels slightly firm to the touch, the top is crispy but it is still very moist and gooey in the middle. Remove the tin from the oven and leave to cool. Cut into 16 squares.
*Recipe instructs to bake for 35-45 minutes, mine was ready after 30 minutes, it is worth checking it after 25 minutes, then every 5 minutes. Every oven bakes differently, so your brownie might bake quicker or longer, remember not to over bake it as it will be too dry.