Tuesday, November 1, 2011

Food: Dulce De Leche Brownies!

I hope you don't mind me chucking in a few non-beauty posts - although I do think these brownies are definitely beautiful, so maybe that's not too bad?!

Anyway, I saw these being made on Something For The Weekenda while back and they instantly made my mouth water, I just had to make them. I've had a bit of a baking bug over the last few months (when I say a bug, I mean I've baked a few times, more than I have in a long time) and so it was decided that I would make them, and I am SO glad I did - yet also wish I hadn't (as they're clearly not healthy in the slightest - luckily I have quite a lot of people who are always willing to help me eat them)!.

They are delicious though, seriously - the caramel dolloped in them and on the top provide bursts of soft, slightly gooey sweetness that you just know is going straight to your hips, yet you don't care. Utter bliss, and my photographs do not do it justice.

The recipe is here but I'll also paste it below for quickness for you - they're very easy to make too!


125g/4½oz condensed milk
150g/5½oz dark chocolate
115g/4oz unsalted butter, cubed
25g/1oz cocoa powder
3 free-range eggs
200g/7oz caster sugar
140g/5oz plain flour

To serve

chocolate sauce
double cream

Preparation method

1. To make the dulche de leche, fill a saucepan with water and boil the tin of condensed milk for four hours. Take care to ensure the water does not boil down completely. Carefully remove the tin from the water and set aside to cool.

2. Preheat the oven to 175C/325F/Gas 3. Grease and line a 20cm/8in square cake tin.

3. Place the chocolate and butter into a heatproof bowl and suspend it over a pan of simmering water. Once melted, remove the bowl from the heat and whisk in the cocoa powder, eggs and sugar before quickly folding in the flour.

4. Pour half of the batter into the cake tin and drop dollops of the dulche de leche over the mixture. Using a spoon, swirl the dulce de leche into the batter to create a marbled effect.

5. Add the rest of the batter on top and repeat Step 4.

6. Place the cake into the oven and bake for 30-40 minutes, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. Set aside to cool.

7. Cut the cake into 7.5-10cm/3-4in squares and serve with chocolate sauce and cream."


  1. They look DELICIOUS! Thank you for sharing x

  2. These look AMAZING!! I'm definitely giving this recipe a go on the weekend. Thanks for sharing!

    Meg xx



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