Recipe: Salted and Christmas Spiced Dulce de Leche Brownies
I wanted to combine saltiness, spiciness and the gorgeous gooey-ness of dulce de leche, in the world-famous baked treat of brownies. I researched many different brownie recipes and came up with the recipe below. I have made these brownies numerous times since the creation of this recipe, using some of my homemade bean to bar chocolate, and have always had great results!
You will need:
200g dark chocolate (minimum 70% cocoa)
250g caster sugar
100g dulce de leche (around half a tin)
1 teaspoon mixed spice (cinnamon, cloves, ginger and nutmeg)
A sprinkling of sea salt
Optional: for a fiery kick add 1 teaspoon of cayenne pepper
Melt the chocolate and butter together and set aside to cool. Whisk the eggs with the sugar and mix with the cooled chocolate and butter. Sieve and stir in the cocoa, mixed spices and flour. Pour half of the brownie mix into a greased and lined baking tray. Heat up the dulce de leche slightly to make it runny. Drizzle half of the dulce de leche over the brownie mix. Add the rest of the brownie mix and drizzle the remaining dulce de leche on top, using a knife to create swirly patterns!
Bake for 30 minutes at 180°C, or longer if needed. Allow them to cool before sprinkling with sea salt and slicing.
These are dense and fudgy with a slightly crisp (and chewy!) top layer, due to the extra-caramelised dulce de leche on top. The sea salt gave spikes of saltiness in-between the warming spices, rich and deep chocolate flavours, and the smooth, sweet and creamy dulce de leche, which manages to hold its place well between all of that squidgy-ness.
These are so rich that just one bite may be enough to satisfy you, and, therefore, they may last a while (meaning more than a day… depending on who’s around!).