I’m sharing a super delicious brownie recipe with you today!
Mr Man and I couldn’t get enough of these over the weekend and I doubt you’ll be able to, either.
These are some of the thickest, fudgy-est, densest (in a gooood way), chewiest brownies I have ever had.
And they have fat swirls of gooey, sticky, soft dulce de leche caramel all through them! Seriously, these have everything I could ever ask for in an amazing brownie.
I baked these for Mr Man for Valentine’s day. As I’ve mentioned before, he loves anything that’s “chocolatey and fudgy with a biscuit-y crunch”.
Well, he also loves everything caramel, and when I was trying to think of something new to bake him that combines chocolate and caramel (I’ve baked this, this and oh my gosh these in the past), the dulce de leche brownie recipe from David Lebovitz’s book came to mind.
I’m really enjoying baking from his book. I find that David Lebovitz‘s recipes are consistently successful and delicious, and these brownies did not disappoint!
They’re particularly good cold from the fridge. And even better chopped up into little cubes and served over ice cream… Oh my. X
- 120g unsalted butter (8 tbsp)
- 170g dark chocolate, finely chopped (6 oz)
- 30g dutch process cocoa (1/4 cup)
- 3 eggs
- 220g sugar (1 cup)
- 1 tsp vanilla
- 150g plain flour (1 cup)
- 250ml dulce de leche (1 cup)
- 6 - 8 digestive biscuits, shortbread cookies or graham crackers
- Preheat the oven to 180 C (350 F).
- Grease and line an 8 inch square pan with baking paper.
- Melt the butter in a medium pot.
- Remove from the heat, add the chocolate and stir until it's melted and combined. Whisk in the cocoa.
- Whisk in the eggs, one at a time, then whisk in the sugar, vanilla and flour until the batter is smooth.
- Roughly crush half the cookies and spread them evenly over the bottom of the pan.
- Scrape half the batter over the cookies and spread out evenly.
- Drop half the dulce de leche in teaspoon dollops over the brownie and sprinkle over the remaining crushed cookies.
- Spread the remaining brownie batter evenly over the top, then drop teaspoonfuls of the rest of the dulce de leche over the brownie.
- Using a knife, swirl the dulce de leche, ever so slightly, into the brownie.
- Bake for 25 minutes, until the centre is slightly firm (the original recipe says 45 minutes baking time, but mine was ready very early so see how you go in your oven).
- Allow to cool completely before cutting. Makes 9 brownies.
- Happy baking!
- NOTE: I used canned dulce de leche, use what you can find.
Recipe adapted from David Lebovitz’s The Sweet Life in Paris.