Chocolate brownies with dulce de leche recipe

Details

• Cuisine: British
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 95 mins
• Serves: 15

Step-by-step

1. Make the dulce de leche milk jam first. Bring the milk, honey, sea salt and sugar to the boil in a heavy-based pan, stirring all the time.
2. Reduce to a low heat and cook it for one hour, stirring it often. Be careful that it doesn’t boil over or stick. The mixture should be very thick and reduced while having a lovely caramel colour.
3. Put it into a bowl, leave it to go cold then cover and refrigerate until the next day.
4. To make the brownies, preheat the oven to 180°C/350°F/gas mark 4.
5. Break up the chocolate into chunks. Put these pieces into a bowl with the butter and place it over a pan of simmering water (the bottom of the bowl must be clear of the surface of the water). Stir until the mixture is completely melted and smooth. Remove from the heat and allow it to cool a little.
6. In another bowl, whip the eggs and sugar until fluffy, then carefully pour in the melted chocolate. Fold in the flour, baking powder and cocoa powder. Adds the nuts. Mix well until smooth and silky in consistency.
7. Line two 23cm (9inch) square cake tins with greaseproof paper (allow the paper to overhang on two sides) and pour in the brownie mix, spreading it evenly.
8. Place the tins in the oven for 25 minutes. Do not overcook them – brownies stiffen after cooking and the centres should be gooey, the outer edges slightly crisper and springy when you take them out of the oven.
9. Put the tins on a cooling rack and allow the brownies to cool thoroughly in the tins. Then carefully remove them from the tins, using the overhanging paper. Cut into squares, top each square with a smear of the prepared milk jam and enjoy.

This recipe is by Paul Gayler and courtesy of Maldon.