Brownie with dulce de leche caramel

Votes: 1

How to Make Dulce de Leche Caramel Brownies

Time: 3 hours 10 minutes
Complexity: easily
Quantity: 16 cakes

A moist brownie with a rich chocolate flavor is heaven for any sweet tooth and chocoholic, and drizzled with caramel makes it even more delicious and luxurious. Mix the batter with melted chocolate, adding cocoa powder for a richer flavor, pour into a pan, and drizzle with dulce de leche (similar to boiled condensed milk), which gives the chocolate brownie a wonderful caramel flavor. Bake in a small square pan for a thicker texture. Slice when the brownie is completely cool and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g butter + extra for greasing the pan
140 g unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 tbsp vanilla extract
3 large eggs
1 and 1/4 cups premium flour
Half a 400g jar of dulce de leche cream
Powdered sugar, for dusting

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, cocoa, premium flour, cream dolce de leche, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 20 x 20 cm pan with butter. (A square pan will make a thicker cake.)
In a medium saucepan, melt the butter and chocolate over low heat, stirring occasionally, until smooth. Add the cocoa powder and whisk until smooth. Let cool for 10 minutes.

Add sugar and vanilla extract and mix thoroughly. Stir in the eggs. Gently fold in the flour until it's half-incorporated. Pour the batter (it will be very thick!) into the prepared pan.
Pour it over dulce de leche cream Place in a glass bowl. Microwave for 30-45 seconds. Drizzle caramel over the surface of the brownie batter. Slowly run a knife through the batter. Don't pull the knife sideways; hold it with the sharp edge facing forward.
Bake for 40 minutes, then check for doneness with a toothpick. If the toothpick comes out dirty and sticky, return the pan to the oven for another 5-10 minutes (be careful not to burn the edges). Let cool completely (this is important!), then dust with powdered sugar and cut into small squares.

Note

When warm, brownies feel too gooey and soft. They will set as they cool. These brownies are best eaten within a few hours of baking or even the next day!