Yes, today is the day! The day on which I will tell you about the best brownies ever: Dulce de Leche Brownies!
I know you have been looking forward to this, because I have been teasing you with these gorgeous, chocolatey babies since… Okay, so only since yesterday, but still! I just know you have been looking forward to this recipe since then.
At least, you should have, because these brownies are good!
In fact, I’m still a little sad that I ate the last brownie of the batch yesterday. If it wasn’t for that cute banoffee pie dessert waiting for me in the fridge, I would be mixing up another batch of these right now!
Oh yeah, another batch of fudgy, chocolatey, dulce de lechey brownies would be good!
Mmmm, mmmmm, mmmm….
I just love the dulce de leche swirl in there. It looks so subtle and pretty. Not at all like there is a huge puddle of dulce de leche underneath every swirl!
Which there is, of course. Don’t worry. I never go easy on dulce de leche! Well, unless I have already eaten half the can before I start assembling the dessert I want to use it in, but that wasn’t the case here.
Oh no, I used plenty of dulce the leche on this baby…
Just look at those thick layers of caramel!
Oh, and while you’re at it, take a long, hard look at the brownies too. Doesn’t they look deliciously fudgy?
I have to say, I never had a favorite brownie recipe up until a few weeks ago, when my sister-in-law gave me Leila Lindholm’s cookbook ‘One More Slice‘ for Christmas. I have to say, I just love it! It contains so many interesting recipes and gorgeous photo’s, ranging from pizza and homemade pasta to cheesecakes, pancakes and brownies.
Needless to say, thanks to Leila I now have a favorite brownie recipe. Her brownies are fudgy, chocolatey and perfect in every way. And the secret to the ultimate fudgy brownie?
Glucose, also known as corn syrup! It keeps the brownies moist and delicious.
However, although Leila’s recipe makes delicious brownies, I couldn’t help but tweak her recipe a bit. I had too, actually. The glucose I had in my pantry had somehow turned rock solid. Sure, I’d had it for years (it’s one of those things you buy and then never use), but I had kept it in an – what I thought was – airtight container. Yet somehow it had turned into something that looked like dried super glue!
Luckily, I had a big jar of golden syrup in my pantry! Texture-wise, this stuff looks a little like glucose, but it’s golden and tastes more like caramel.
In other words, perfect for dulce de leche brownies!
Or any brownies, I might add!
Don’t tell Leila, but the golden syrup makes these brownies sooo much more delicious! I didn’t think it was possible to improve her recipe at first, but after I had my first bite of a golden syrup brownie, I could only conclude that the tweaked recipe was even better!
However, if you can’t get your hands on golden syrup, or if you have a jar of glucose (or corn syrup) that’s been feeling useless, just use it. The brownies will still be amazing!
Seriously guys, these things are goooood!
They were actually fought over when the Rocking Rebel took a batch to work with him, so enjoy!
- 330g (or 1 cup) homemade dulce de leche
- 230g (or 1 cup + 2 teaspoons) unsalted butter, at room temperature
- 340g (or 1½ cup + 2 tablespoons) granulated sugar
- 140g (or 5 ounces) golden syrup or glucose (or corn syrup)
- 4 large eggs
- 140g (or 1 cup + 2 tablespoons) all-purpose flour
- 150g (or 1¼ cup + 1 teaspoon) cocoa powder
- ½ teaspoon of table salt
- Preheat your oven to 175°C/350°F (standard oven setting) and butter a 26x16-cm (or 10x6-inch) brownie pan. Line the bottom of the brownie pan with baking parchment.
- To the bowl of a double boiler (a heatproof bowl placed over a pan if simmering water) add the dulce de leche. Allow to become a little more runny.
- In a large bowl, mix together the butter and sugar until creamy and fluffy. Mix in the golden syrup. At the eggs one at a time, mixing after each addition to incorporate the egg before adding the next or proceeding to the next step. Add the flour, cocoa powder and salt and, using a rubber spatula, fold the dry ingredients into the wet ingredients. Once the wet ingredients have been absorbed by the dry ingredients, mix briefly until the batter is smooth.
- Pour the batter into the prepared brownie pan. Dollop spoonfuls of dulce de leche onto the batter and use a blunt knife to swirl the batter and dulce de leche together a bit.
- Bake for 30-35 minutes, or until a tester inserted into the center of the brownie comes out clean. Don’t worry, this does not mean that the brownie will be dry; it will still be moist. It just means that the batter is cooked.
- Allow to cool to room temperature, cut into squares and serve.