Summary

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)

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Instructions

1. Preheat the oven to 175 degrees.
2. 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.
3. If you use a baking frame, this is of course not necessary.
4. 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.
5. If you use nuts, mix them in now.
6. 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).
7. 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.
8. Bake at 175 degrees for 35 - 40 minutes.
9. The brownies are ready when the middle feels slightly firm to you (just press it)
10. Lift out of the pan and let cool (with the baking frame, let it cool down
11. The brownies taste even better the next day when the chocolate is soaked through.