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How to Make Chocolate Brownie with Dulce de Leche
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a 20cm square baking tin with baking parchment for easy removal later.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a saucepan of simmering water. Stir occasionally until the mixture is smooth. Alternatively, microwave the mixture in 30-second intervals until fully melted. Once done, set aside to cool slightly.
Step 3: Prepare the Brownie Mixture
In a separate large bowl, whisk the eggs, caster sugar, and vanilla extract together until the mixture turns pale and fluffy. Gradually fold the cooled chocolate-butter mixture into the egg mixture, stirring gently until combined.
Step 4: Sift and Combine Dry Ingredients
Sift the plain flour, cocoa powder, baking powder, and a pinch of salt into the wet brownie mixture. Carefully fold these dry ingredients into the batter until smooth and fully incorporated.
Step 5: Add the Dulce de Leche
Pour half of the brownie batter into the prepared baking tin. Drop spoonfuls of the dulce de leche randomly over the batter. Pour the remaining brownie batter on top. Use a knife to swirl the dulce de leche gently through the batter, creating a marbled effect.
Step 6: Bake the Brownies
Place the baking tin in the preheated oven and bake for 25–30 minutes. The brownies should develop a shiny, slightly cracked top while remaining soft in the center. Check for doneness by inserting a toothpick—it should come out with moist crumbs (but not raw batter).
Step 7: Cool and Serve
Allow the brownies to cool in the tin before slicing into 12 squares. For an indulgent touch, serve warm with extra dulce de leche or a scoop of vanilla ice cream.
Allergen Information
- Contains: Eggs, Dairy (butter, dulce de leche), and Gluten (flour).
- Possible Cross-Contamination: Check that no traces of nuts or other allergens are present in the chocolate or other ingredients used.
Allergen Substitutes:
- Dairy-Free Option: Substitute butter with vegan margarine and use dairy-free dark chocolate.
- Gluten-Free Option: Use a gluten-free flour blend instead of plain flour.
Cooking Tips for Perfect Brownies
- Sea Salt Addition: For extra decadence, sprinkle a pinch of sea salt flakes over the brownies right after baking. The contrast between the rich chocolate and the salted dulce de leche creates a perfect balance of flavors.
Frequently Asked Questions (FAQs)
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can, but the brownies will be sweeter. Dark chocolate balances well with the dulce de leche’s sweetness, so milk chocolate will result in a richer, more sugary dessert.
2. What is dulce de leche, and where can I find it?
Dulce de leche is a sweet, caramel-like milk spread popular in Latin American desserts. It can be found in most supermarkets or prepared at home by slowly heating sweetened condensed milk.
3. Can I freeze these brownies?
Absolutely! These brownies freeze well. Once cooled, wrap individual squares tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months.
4. How do I make sure the brownies are not overbaked?
Keep an eye on the brownies in the last few minutes of baking. When a toothpick inserted comes out with moist crumbs, they are done. Avoid overbaking to retain their fudgy center.
5. Can I add nuts to this recipe?
Yes! You can fold in chopped walnuts or pecans into the batter for added texture and flavor.
6. Can I make this recipe without dulce de leche?
Yes, you can omit the dulce de leche for a classic chocolate brownie, or replace it with peanut butter or caramel sauce for a different twist.
Note: For an even more indulgent chocolate experience, try topping the brownies with a scoop of ice cream or drizzling extra dulce de leche before serving.