Dulce de leche brownies
These dulce de leche brownies are so gooey and are the ultimate chocolate treat. *Editor note - 2 mins to microwave the chocolate plus 1 min standing time proved adequate when testing in my home kitchen. Be sure to cover the jug of chocolate/butter with pierced clingfilm to avoid spitting and messing up the interior of your microwave!
Servings: 16 squares
Ingredients
- 175 g good quality dark chocolate
- 175 g butter cubed
- 25 g good quality cocoa powder sifted
- 3 large eggs
- 225 g caster or soft light brown sugar
- 1 tsp vanilla extract
- 100 g plain flour or gluten free plain flour
- ½ of a 397g tin of Carnation caramel or dulce de leche
Instructions
- Pre heat the oven to 180ºC
- Place the chocolate, butter and cocoa powder in a microwavable dish and cook on HIGH MICROWAVE for 3 mins*. Remove from the oven and stir well, put to one side to cool.
- In a separate bowl, whisk the eggs sugar and vanilla extract together for 2 mins until light and creamy.
- Add the chocolate mix and continue to whisk until well combined.
- Fold the flour through with a metal spoon.
- Spoon the mixture into the prepared tin. Using a teaspoon add blobs of the caramel all over the surface of the brownies. Then using a sharp knife or skewer, run it around in swirls for a marbled effect.
- Bake in the oven for 25 mins. When cooked it should be dry on top but still slightly gooey and fudgy inside. Don’t be tempted to leave it in the oven any longer.
- Allow to cool in the tin, and then cut into squares.