What, can I ask, is more decedent than dulce de leche brownies?
A few months ago now I made my friends wedding cake, it was a grand cake, 3 tiered, all different flavours with dulce de leche between the layers. I made the dulce de leche by boiling a can of condensed milk for 3 hours, and had left over tins. So ever since the wedding I’ve been thinking of ways to use them up.
So again I ask, what can be more delicious than dulce de leech chocolate brownies.
This decedent rich brownie has little swirls of caramel throughout it.
They turned out exactly how I had hoped, when you cut into the brownie, the knife comes out with sticky cooked batter, both in dark chocolate and caramel colours.
- ⅔ cup cocoa
- 1½ cups sugar
- ½ cup icing sugar
- 1½ cups plain flour
- 1 tsp baking powder
- 1 tsp instant coffee
- 200 gm dark chocolate chopped
- 4 eggs
- ¼ cup milk
- ½ cup olive oil
- 2 tsp vanilla
- ¾ cup of dulce de leche
- Preheat oven to 175℃ and grease and line a baking tray (approx 30 cm x 17 cm).
- Combine all the dry ingredients, stir gently until combined.
- In a medium sized bowl combine eggs, milk, olive oil and vanilla, whisk until well combined.
- Add wet ingredients into dry ingredients, mix well.
- Pour a little over half into prepared brownie tin. Gently spoon dollops of dulce de leche onto brownie mix and swirl with a bread and butter knife.
- Pour remaining brownie mix over and then top with dulce de leche, and swirl gently, being careful not to disrupt the other layers.
- Bake for about 40 mins, until skewer comes out moist but clean, cool completely before slicing.