Chocolate and dulce de leche. If there were a heaven, it would be made up of exactly these two components. Unless you're a savory fan, then aubergine it is. The great thing about these brownies was their cakey texture, but don't get me wrong I love a fudgey brownie. But I was grateful for the fluffiness this time around as it coupled perfectly with the goeey chewy caramel swirled around all and every corner and crevice this calorific devil had to offer.David Lebovitz' Brownies
Quarter cup cocoa powder (60 ml)
3 large eggs
170g unsalted butter
200g caster sugar
180g plain flour
150g dark chocolate (60%)
1 tsp vanilla extract
1 tin dulce de leche
- Line 1 8 inch square tin with parchment paper and preheat the oven to 175 degrees celsius.
- In a saucepan, melt the butter on a low heat then add the chocolate. Keep stirring until all of the chocolate has melted.
- Take the mixture off the heat and whisk in the cocoa powder until smooth.at this point you can either transfer the mix into a freestanding mixer or leave it be.
- Add one egg at a time, consistently mixing. Then the vanilla, sugar and lastly the flour. Mix till well combined.
- Plop half of the brownie batter into the prepared tin and spread around well.
- Layer half of the caramel on top of the batter and spread around evenly. Then take a knife and use it to make swirls around the raw better.
- Repeat the process again with the rest of the batter, so that you have swirls of caramel on top of the brownie ready for the oven.
- Bake for 40-45 minutes.
- Serve warm with ice cream!