So, something a little less fancy than my previous post!
Sometimes simple and easy produces the best results, and this recipe delivers on that both in the making of the brownies themselves, and in the making of the homemade dulce de leche.
A little while ago a friend mentioned that they loved dulce de leche, so when I knew I would be seeing them I decided it was the perfect time to bake something with it.
Sure, you can just buy it by the jar and that would be the ultimate easy option, but it’s kind of expensive for what it is so I decided to have a go at making my own from condensed milk.
I think most people have heard of the boiling the can method of turning condensed milk into caramel, but I’ve never been willing to take the risk of it exploding all over my kitchen.
David Lebovitz suggests baking the milk instead, which sounds far less risky but rather time consuming. I figured that if thee basic principle was ‘condensed milk + heat = caramel’ the same effects could be achieved in the microwave in a much quicker time.
Kind of surprisingly I was right and it worked! Short bursts of heat and frequent stirring produces a golden caramel in under 10 minutes – win! Warning – you need to use a bigger bowl than you think, because it will bubble up a lot, but as long as you do it’s so quick and easy you’ll be wondering why you haven’t used this method forever.
I added salt to the dulce de leche because salted caramel always beats regular, then referred back to David Lebovitz for the actual brownie recipe.
Super simple brownie mix, swirl in the dulce de leche, bake, et voila – deep, fudgy brownies bursting with pockets of salted dulce de leche. Simple but delicious.
Salted dulce de leche brownies (recipe adapted from David Lebovitz)
- 1 400g tin condensed milk
- 1/2 – 1 tsp sea salt
- 170g dark chocolate
- 115g butter
- 25g cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 200g caster sugar
- 140g plain flour (I reckon this could be reduced to 120g for fudgier brownies though)
To make the dulce de leche, pour the condensed milk into a large bowl, then microwave on high for 30 second intervals, stirring in between each time, until it thickens and turns a golden caramel colour. Add in the salt a little at a time to your personal taste, then set aside while you make the brownie mixture.
Melt the chocolate and butter together in a suacepan, over a low heat. Once the chocolate has melted, take off the heat and beat in the cocoa powder, eggs, vanilla, sugar and then flour, scraping down the sides of the pan between each addition.
Pour half the mixture into a greased and lined 8×8″ square tin, then dollop half of the dulce de leche in on top. Spread the rest of the brownie mixture over evenly, then dollop on the rest of the dulce de leche. Swirl it through the mixture with a skewer or knife, being careful not to mix it in too much.
Bake at 170 degrees for 25-30 minutes – the original recipe says 35-40 but mine were done way quicker. Leave to cool completely before removing from the tin, slicing into bars and serving.
I’m entering these into the September Tea Time Treats challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. This month’s theme, chosen by Karen, is flapjacks, oats, and traybakes - I did have an oaty recipe bookmarked but just haven’t had time to make it, so hopefully brownies will count as a traybake instead!