Browniebabe of the month: Dulce de Leche Brownies
Myriam of Once upon a tart is hosting her first food-blog event inviting us to bake brownies. First I did not want to participate because I have to loose some weight. But as you have the possibility to win a personal "browniebabe of the month" apron, I changed my mind. And now I'm participating with a brownie that got about sixty million calories. ;-)
There was a glass of Dulce the leche on a shelf since quite a long time. A good ingredient for brownies, isn't' it? I checked the internet for a recipe and found this on David Lebovitz's blog. I did some minor changes, and did not read the instructions properly, below you'll find my instructions. What a surprise, the result was still delicious! ;-)
Dulce de leche Brownies
75 g butter, cut into pieces
100 g dark chocolate, finely chopped
30 g cacao powder
2 eggs (M)
120 g sugar
1 ts vanilla sugar
95 g flour
1 pinch of salt
65 g walnuts, coarsely chopped
150 g dulce de leche
Preheat the oven to 175ºC.
Line a 18 cm pan (I have only a round one) with a long sheet of baking paper that covers the bottom and reaches up the sides.
Mix flour, cacao powder and salt.
Melt the butter and chocolate pieces over bain marie. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour/cacao. Mix in the nuts.
Scrape half of the batter into the prepared pan.
Drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a fork through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining dulce de leche in dollops over the top of the brownie batter. Use a fork to swirl the dulce de leche slightly.
Bake for 45 minutes. The brownies are done when the center feels just-slightly firm. Do not test with your finger! I did! Remove from the oven and cool completely.
David says that these brownies actually become better the second day, and will keep well for up to 3 days. This is true and you can even keep them up to 1 week in the fridge.
+++ Das könnte auch schmecken / You might also like: +++
There was a glass of Dulce the leche on a shelf since quite a long time. A good ingredient for brownies, isn't' it? I checked the internet for a recipe and found this on David Lebovitz's blog. I did some minor changes, and did not read the instructions properly, below you'll find my instructions. What a surprise, the result was still delicious! ;-)
Dulce de leche Brownies
75 g butter, cut into pieces
100 g dark chocolate, finely chopped
30 g cacao powder
2 eggs (M)
120 g sugar
1 ts vanilla sugar
95 g flour
1 pinch of salt
65 g walnuts, coarsely chopped
150 g dulce de leche
Preheat the oven to 175ºC.
Line a 18 cm pan (I have only a round one) with a long sheet of baking paper that covers the bottom and reaches up the sides.
Mix flour, cacao powder and salt.
Melt the butter and chocolate pieces over bain marie. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour/cacao. Mix in the nuts.
Scrape half of the batter into the prepared pan.
Drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a fork through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining dulce de leche in dollops over the top of the brownie batter. Use a fork to swirl the dulce de leche slightly.
Bake for 45 minutes. The brownies are done when the center feels just-slightly firm. Do not test with your finger! I did! Remove from the oven and cool completely.
David says that these brownies actually become better the second day, and will keep well for up to 3 days. This is true and you can even keep them up to 1 week in the fridge.
+++ Das könnte auch schmecken / You might also like: +++
