Time 40m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat. Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes. Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern. Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.
Yield Makes 16 brownies Number Of Ingredients 8 Steps:
Preheat the oven to 325°F. Generously spray an 8-inch square baking pan or an 8x10-inch baking pan with nonstick baking spray. Place the chocolate in a microwave-safe bowl and nuke it in about 45-second intervals, stirring each time, until it’s completely melted. Set it aside to cool for 20 minutes or so. Add the butter and the sugar to the bowl of an electric mixer fitted with the paddle attachment and cream them together until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer on low, slowly drizzle in the chocolate until it’s all combined. Add the flour and the vanilla. And mix until it’s all combined, scraping the sides of the bowl halfway through. Spread the batter into the greased pan. Next, crack open the can of dulce de leche and place half of it in a glass bowl. Warm it in the microwave for 30 to 45 seconds, just to make it a little more stirrable. Drop large dollops of dulce de leche on the surface of the batter then use a knife to slowly swirl it through the brownie batter. Don’t drag the knife sideways through the batter; hold it so the thin side of the knife leads the way. Bake the brownies for 45 to 50 minutes, or until the center is almost totally set. Let the brownies cool in the pan for 15 minutes then use a very sharp serrated knife to cut the brownies into squares and place them on a pretty cake stand.
Time 50m Yield Makes Depend how big your portions are. Maybe 6-8. Number Of Ingredients 0 Steps:
To make the dulche de leche, fill a large saucepan with water and boil the tin of condensed milk for two and a half hours. Take care to ensure the water does not boil down. The can has to be covered with water at all times whilst boiling! Carefully remove the tin from the water and set aside to cool. Preheat the oven to 175C/325F/Gas 3. Grease and line a 20cm/8in square cake tin or even a loaf tin. Any average size tin will do. Place the chocolate and butter into a heatproof bowl and suspend it over a pan of simmering water. Once melted, remove the bowl from the heat and whisk in the cocoa powder, eggs and sugar before quickly folding in the flour. Tip: Have all the ingredients ready to go in when the chocolate comes off the heat. That means each in separate bowls waiting to go in and the eggs in a glass - premixed. Fill a piping bag with the dulche de leche and have it ready to pipe on top of the first layer. Pour half of the batter into the cake tin and pipe on your dulche de leche in whatever pattern you like and in what quantity you like. Add the rest of the batter on top. Place the cake into the oven and bake for 30-40 minutes, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. Set aside to cool. Once cooled cut into whatever shape you like…or eat it whole! I won’t judge you.
Time 6h15m Yield 9 Number Of Ingredients 6 Steps:
Heat oven to 425°F. Pour sweetened condensed milk into 9-inch glass pie plate; cover with foil. Place pie plate in larger shallow pan with sides; carefully place pan with pie plate in oven. Fill larger pan with hot water so it almost comes to the top of the pan. Bake for 1 1/2 hours or until thick and caramel colored. Cool completely, about 1 hour. Stir in table salt; set aside. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper. Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter. Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely. In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.
