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Posts Tagged ‘David Lebovitz dulce de leche brownies’

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!

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