Dulche de Leche Brownies
My baby sister, Emm, makes amazing brownies. I love her to bits and miss her so much. She has a wonderful sense of humour, is a great wife and mother, and a sister I adored from the moment she appeared in our lives. She is genuinely the most kind, generous hearted person you will ever come across. In all ways but one!
Her Brownie recipe.
Being the sweet, unassuming person she is these brownies are boasted about, flaunted and generally used as a way of proving her superiority in all ways.
Ask her to share the recipe and she will make you beg, until she bores of your patheticness and smiles sweetly saying that she will never share the recipe.
Personally, I reckon she nicked it off the back of a pack of Dairy Milk. I don’t really, but hopefully she will read this and be riled into sharing the recipe.
I doubt it. She might read it, but it will only entrench her even more firmly in her determination to keep the recipe secret.
All that said, she made it with our sister’s eldest daughter, who she obviously loves more than her big sister who used to get up in the middle of the night to go collect her from some drunken carousing and keep secrets for her.
But she doesn’t want to share her brownie recipe.
And far be it from me to try to emotionally blackmail her. After all, if she doesn’t love me enough to share the recipe, despite the fact I am so far away and so lonely for my family and all that reminds me of them…
But nothing will work. So, I am taking her on!
And this is my offering.
Dulce de Leche Brownies
Adapted from The Sweet Life in Paris (Broadway Books)
8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (a can of condensed milk, cooked until it becomes toffee like)
Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm.
Remove from the oven and cool completely.
Storage: These brownies actually become better the second day, and will keep well for up to 3 days.
I have entered this into Alli n Son’s Sweet Tooth Friday event. Check it out to find lots of great sweet things.