Sunday, July 10, 2011

Wicked, wicked, wicked!!



Dulce de Leche Chocolate Brownie

Everybody's eaten a good tasting, or even a great tasting brownie. Be it at the local Barista (I used to be a HUGE fan of their wicked brownie) or at a snazzy diner. And many of you may have eaten the heavenly Dulce de Leche and partaken in the glory that your taste buds will be subjected to after. But how many of you have eaten a rich chocolate brownie WITH dulce de leche in it? i had'nt till last night. and now i have found my sure fire, classy AND easy-peasy sweet fix. It is quick and fuss free. But that does not belie the fact that it is a dish that is in like a different league altogether.

That jar of Dulce de Leche has been in the pastry compartment of our refrigerator waiting for an apt, adequately ceremonious and worthy recipe where it could be used. And bam! this recipe promised all of it, and delivered. i was one happy person on a late friday night, sprawled in the living room with Oreo, watching TV, eating sinfully warm Dulce de Leche brownie with scoops of vanilla ice cream. Life just does not get any better. Thank you Mr. Lebovitz!



  Adapted with some changes from here: 

(I halved the measurements and got away with it. Yay! Also, i bought down the sugar and butter a couple of notches).
You will need:
-50 grams of butter
-85 grams semi sweet chocolate
-1/8 cup Cocoa Powder
-1 large egg + an extra yolk
-1/4 cup powdered sugar
-1/2 teaspoon vanilla extract
-2/3 cup flour
-1/2 cup Dulce de Leche

Yield: 6 brownies

-Preheat the oven to 175 C

-Line the square tin with aluminium foil and grease the bottom with butter and keep aside.

-Melt the butter in a bain marie and once it has melted, add in the chopped chocolate. Keep stirring till the chocolate has melted and then remove the pan and add in the cocoa powder. Whisk to ensure a homogenous mixture. Add the egg and the yolk, one at a time and keep whisking. Add the sugar and vanilla extract and stir again. Add the flour and mix.

Scrape half the batter into the prepared tin and pat lightly to make it even. Add one third of the Dulce de Leche evenly spaced, over the brownie mix and with the help of a skewer, or knife, swirl for a marbled look. Spoon out the remaining brownie mix and pat it lightly and drop the remaining Dulce de Leche in dollops over the brownie mix again. Swirl again (but dont over do it) and make it look pretty!




Bake for twenty five to thirty minutes at 160 C or till the brownie center feels soft to touch and has not quite set fully.

 Pop out of the oven and here' the difficult part: let it cool completely.


P.S: These brownies keep well when stored in an airtight container for 3 days or so. But you won't be able to test that, Heck, my stash is almost over.

Also, these brownies DO taste even better the second day.

If your Dulce de Leche is too thick, not to worry, microwave it for a bit.

3 comments:

  1. Kajal, thanks so much for stopping by and I really have to say: You have some maaad yummy stuff on your site! Awesome!

    And this Brownie recipe looks wonderful and rich...I have to try this one.

    Many blessings
    niner

    ReplyDelete
  2. Thanks so much for stopping by Niner, and the lovely stuff you just said! :) Good luck with the brownie! It is intense and yum! Do let me know how they turn out.
    Cheers!

    ReplyDelete
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