Thursday, 25 August 2011

Dulce de leche brownies

Sunday mornings are spent noodling about changing bedding, doing housework general stuff with a backdrop of Something for the Weekend on the TV. This week as with most weeks, a recipe caught my eye. These brownies looked so scrummy that I immediately leapt over to the big shop and got the stuff for them.

125g carnation caramel condensed milk
100g milk chocolate
50g dark chocolate
115g butter, cubed
25g cocoa powder
3 free range eggs
200g caster sugar
140g plain flour

If you can't get hold of carnation caramel condensed milk then you can make your own dulche de leche like this, fill a saucapan with water and boil  tin of condensed mik for 4 hours. Don't let your pan run dry.After 4 hours, take tin out of the water and leave to cool completely.

Preheat oven to 175c./325f/Gas3.Grease and line a 20cm ( 8inch) square cake tin.
Place chocolate and butter into a heatproof bowl over a pan of bubbling water and melt together. Once melted take off the heat and whisk in the cocoa, eggs and sugar then fold in the flour.

Pour half this mixture into your tin, dot over blobs of the dulce de leche and pour over the rest of the chocolate mixture.

Place tin into the centre of your oven for about 30-35 minutes or until a skewer pushed into the centre of your cake comes out clean. Set aside to cool.

Once cooled, cut into squares and beat family members back.

This recipe called for you to swirl the toffee mixture into the cake mix but everyone liked the sudden hit of toffee in the middle so I left it alone and just blobbed it in.

These aren't the prettiest cakes but what they lack in the looks department, they more than make up for with the overall brownie experience.


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