These brownies, based on a recipe by David Lebovitz, were the perfect vehicle for the dulce de leche we made a few weeks ago. They’re made in a saucepan rather than a mixing bowl, and were much better the second day – it’s definitely worth making these the day before you need them.
- 125g unsalted butter
- 170g dark chocolate, finely chopped, we used Callebaut 54% callets
- 25g Dutch-process cocoa, we used Callebaut
- 3 large (59g) eggs
- 200g white sugar
- 1 teaspoon homemade vanilla extract
- 140g flour
- ¾ cup dulce de leche (DL uses 1 cup, but I didn’t want to open another jar!)
1. Preheat oven to 175C with fan.
2. Line a 20cm square brownie pan with a sheet of parchment, folding the corners so that the paper fits in neatly and comes up the sides of the pan.
3. In a medium sized saucepan, melt the butter. Add the chocolate and stir over very low heat until melted. Remove from heat and whisk in the cocoa powder until smooth. Add the eggs one at a time and mix well with a wooden spoon or spatula, then stir in the sugar, vanilla and finally, the flour.
3. Scoop half the batter into the prepared pan. Drop spoonfuls of the dulce de leche over the surface of the batter, then drag a knife through to swirl it in slightly. Use about a third of the dulce de leche, reserving the rest for the top.
4. Spread the remaining brownie batter over the top, then repeat the dollop and swirl process with the rest of the dulce de leche.
5. Bake for about 35 minutes, or until the brownies are browned and the centre no longer feels too squidgy. David describes it as “just-slightly firm”.
6. Allow the brownies to cool completely before cutting. Because we used homemade dulce de leche (which was quite soft), the caramel sections of our brownies were oozy and luscious. They really are better on day two, although it was hard to keep the boys away from them for that long!
Fig Jam and Lime Cordial 
My daughter says these look like ‘good’ brownies; I agree!! I made dulce de leche shortbreads with my toffee like microwave one….and my colleagues loved them!
Now this is just getting ridiculous, I’m just going to have to make some of my own dulce de leche – how could I not make these?
Oz, shortbread sounds like a wonderful idea! I still have a few jars left… :)
Choclette, it’s worth the effort! You could scale the DDL recipe down and make less – if you look at the original post, Rebecca left me quantities for making a smaller batch.
Ooh these look fantastic!
Great job :)
Thanks Kristy! :)
Bet these were as delicious as they look. Chocolate & gooey caramel is the best flavour combo!
Oooh dear, these look dangerously good. I was looking for an excuse to try making DDL; between these and the shortbread mentioned above, I think I just found it.
Emma, they were very yummy! Agree completely about the chocolate and caramel combo!
Nancy, it’s definitely worth making, but I definitely prefer the “slow cooked on the stove” version over the microwave one. Might be worth waiting until you have a proper kitchen? I must say Oz’ DDL shortbread sounds tempting…
I found your blog searching for plum sauce. Now I just want to have whole this brownie for myself. :)
I am fighting a serious brownie craving…and this does not help!
Oh, these brownies are trouble. I must make them. I was on the wordpress homepage today, too, so I’m checking out the other blogs there! Yours is great!
Ditto, Summer! Thanks for dropping by!
These look sooooo good! I will have to make them for an after finals treat this weekend :)
Ooh, need to make! As a Scot, there was always condensed milk for tablet making in the house when I was a child, so I have a very unhealthy addiction for it and for dulce de leche – not aided in the slightest by the 6 months I spent in south america stuffing my face with the stuff. I stumbled across your website when searching for new recipes for using ddl with, and I am now addicted. What a great site – off now to make these right away!
Thanks for stopping by, Dawn! Those brownies are very moreish… :)