As part of the Bring some Brownies theme, I am posting my second brownie for this week. If you liked the Walnut brownie I posted yesterday, you would definitely like this dulce de leche brownie too. Dulce de Leche is a very famous spread from the South American cuisine and I made it from scratch for the South American theme last week. But as I also needed it for the Dips and Spreads theme I signed up, I made some other dish and have the recipe for Dulce de Leche in drafts. It would take a while for me to post the recipe, but I also have a quick and easy version using a can of condensed milk. You can read about it in my Alfajores post. My dulce de dleche was relatively thinner than the one made with the can of condensed milk, so it is easier to swirl in the brownie batter. If using the easier version, add some milk to dilute it.
The brownie needs to be served warm, so MW it for 30 seconds after slicing. The original recipe uses 3 eggs, but as the eggs I bought were tiny, I used four if them in the recipe. As I mentioned yesterday, I divided the batter into three, so baked it in a small disposable loaf liner, but you need to bake the whole batter in a 8″ or 9″ square tin. It would give you perfect slices. As I made all the brownies on a single day, I tasted all the three while taking photos of the small bite sized piece. My favourite was this brownie. The dulce de leche added a lot of richness to the already sinful brownie. You can even add nuts along with the batter for some crunch. The batter is made with Callebut chocolate, but you can also use Morde or such compounds.
Recipe Source: David Lebovitz
Butter – 115 gm
Dark Chocolate – 170 gm
Egg – 4
Sugar – 200 gm
Dark cocoa Powder – 25 gm
Vanilla – 1 tsp
Flour – 140 gm
Dulce De Leche – 1/2 cup
Preheat oven to 180°C.
In a bowl add chocolate and butter.
MW at 10 second intervals until they both melt to form a shiny chocolate pool.
Add sugar and whisk until completely incorporated.
Add cocoa powder and whisk until combined.
Add in vanilla and whisk.
Add one egg at a time and whisk until completely incorporated before adding the next.
After all the four eggs are added and whisked well, add in the flour and using a spatula, fold it with the chocolate to form a thick batter.
Grease and line an 8″ square tin and pour half the batter into it.
Add half the dulce de leche in dollops and using a stick or a knife create swirls.
Add the remaining batter on top and add more dollops of dulce de leche.
Again create swirls.
Bake in the preheated oven for 25 – 30 minutes or until the brownie is firm.
Allow it to cool completely.
Cover in cling film and refrigerate overnight.
The next day, remove from the pan, slice it up and enjoy!