Dulce De Leche – Brownies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 115 g butter, cut into pieces
- 170 g dark chocolate
- 25 g cocoa powder, unsweetened
- 3 egg (s)
- 200 g suar
- 140 g flour
- 100 g walnuts or pecans, as desired
- 1 cup condensed milk, (dulce de leche, ready-made or from milkmaid)
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- Line a square brownie pan (20 cm) with baking paper and let it protrude on 2 sides. You need the protruding edge in order to be able to lift the brownies out of the mold later.
- If you use a baking frame, this is of course not necessary.
- Melt the butter in a saucepan, add chocolate and let melt while stirring. Take the pot off the stove and beat in the cocoa powder (whisk) until a lump-free mixture is formed. Stir in eggs one by one, then gradually add the sugar, scraped out vanilla pulp and flour and stir well.
- If you use nuts, mix them in now.
- Pour half of the dough into the prepared pan. Place a third of the dulce de leche (caramel) in a blob on the dough and pull a butter knife spirally through the dough (similar to marble cake, but very careful).
- Then pour the rest of the dough over it and use a spoon to put the rest of the caramel in blobs on top. Gently pull the knife through again.
- Bake at 175 degrees for 35 - 40 minutes.
- The brownies are ready when the middle feels slightly firm to you (just press it)
- Lift out of the pan and let cool (with the baking frame, let it cool down
- The brownies taste even better the next day when the chocolate is soaked through.
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