The power of a good food photograph comes when you see a picture of something and you just absolutely have to make it. The recipe isn’t even the primary motivation, the photo speaks for itself enough. This happened to me when I found myself staring open mouthed at a line up of gooey dulce de leche stuffed brownies on Instagram for probably five minutes. I’m very receptive to a good brownie, as you probably have figured by now, so I was all on board to try this recipe out. Think extremely chocolatey fudgey brownies mellowed with the sweet caramelized condensed milk center. I like to sprinkle mine with a bit of Morton’s flaked sea salt to offset the sweetness.
To make these brownies, you need dulce de leche. Dulce de leche is a Spanish ingredient that roughly translates to “candy made of milk”and is basically condensed milk that has been cooked until it changes to a deep golden brown color, with an appearance and taste somewhat like caramel. You might be able to find it sold in supermarkets as is, but I never have so I go the make your own route. It does take time, but it’s also super easy.
Making homemade Dulce De Leche:
In a large pot on the stove, add the can of sweetened condensed milk (with the label removed) on its side and cover with room temperature water. The water needs to come about 2 inches above the pan and cover it completely. Bring to a boil, then reduce heat to a simmer and continue to simmer for 2-3 hours. 2 hours for a lighter caramel, 3 for a darker. Check the pot every 30 minutes to make sure the water level still comes above the pot. If it has gone down, you need to add more water. After the time is up, remove the can with a pair of tongs, leave it to cool on the counter and allow it to come to room temperature before opening.
Making the Brownies:
Couldn’t be easier! You don’t even need a stand mixer. First, you melt together the chocolate and buter. You can use one of two ways:
Set a heatproof bowl over a pan that you have filled with water. Make sure the bottom of the bowl isn’t touching the water. Bring water to a simmer and place the chocolate and butter in the bowl on top of the pan. Keep stirring until melted.
I use this method a lot, not going to lie. In a microwave safe bowl, add the butter and chocolate then microwave on 50% power for about 1 min 30 seconds. After each 30 second interval, stop the microwave and stir with a rubber spatula then continue melting. Don’t overcook so that the chocolate doesn’t burn! Watch carefully.
Once the chocolate mix is melted, you just set it aside briefly to cool, then stir in the rest of your “wet ingredients”. Dry ingredients get mixed in a separate bowl then added to the chocolate mixture and barely mixed until combined. Over mixing can lead to tough cakey brownies and we are all about the fudge here. You then layer half the batter in a prepared pan, scoop on some dulce de leche as thick as you like, then top with the remaining batter.
Baking the brownies:
Don’t overbake! Start checking at 20 minutes. Insert a toothpick in the middle each time you check, and your brownies are ready when moist crumbs come out attached to the toothpick. You don’t want it to be goo, but you don’t want a clean toothpick either. Brownies will continue to set as they cool.
Dulce de Leche Brownies
- 195 g unsalted butter
- 195 g semi-sweet chocolate
- 1 cup dark brown sugar
- 1/4 cup light brown sugar
- 3 eggs whisked
- 1 tsp vanilla extract
- 1 1/2 cup flour 180 g
- 1/2 tsp salt
- 1 tsp baking powder
- 1/3 cup cocoa powder
- 1/2-1 can dulce de leche
- Preheat the oven to 180 C (350 F). Grease and line an 8 inch square pan with parchment paper (20 cm pan)
- Melt the chocolate and butter together. Stir to combine and set aside 5 minutes to cool
- Add the eggs, dark and light brown sugar and vanilla to the slightly cooled chocolate and mix well.
- Whisk together the flour, baking powder, salt and cocoa powder.
- Add the flour mix to the chocolate mix and stir until just combined.
- Pour half the batter into the prepared pan. Top with a layer of dulce de leche, as thick as you like, then add the remaining batter and spread carefully to cover. Sprinkle with sea salt if desired.
- Bake for around 30 minutes or until toothpick inserted in the center comes out with some moist crumbs. Don’t overbake!
Recipe from Yoga of Cooking