I think this is going to be my basic brownie recipe from now on. Very easy and easily customizable. I was looking for a different recipe since the one I have was what I’ve been using since I was 12 and I wanted to try something new. Besides, a cup of dulce de leche and an upcoming road trip was incentive enough! I found this recipe on an Australian chef’s website and wrote it down long ago. I lost the link and I’ve spent time looking for it ever since. I want to give due credit to the creator of the recipe – I adapted from it to suit american cup measurements and it worked great! Also, I’ve been reading quite a bit about the science of baking and learned that if you beat the eggs and sugar mixture longer in the beginning, a nice brownie crust forms. Can you see how beautiful it looks?
- Butter - 1/2 cup + 1 tbsp, softened
- Chocolate - 7 oz, (I used 3 oz white, 4 oz semi sweet. You can use all dark / semi sweet/ whatever you like)
- Sugar - 3/4 cup
- Flour - 1 cup -1tbsp, All purpose
- Baking Powder - 3/4 tsp
- Walnuts - 3/4 cup
- Dulce De Leche - 4-6 tbsp, canned, or home-made
- Eggs - 2
- Vanilla Extract - 1 tsp
- Preheat the oven to 350 deg F, lightly spray / grease a square 9″ x 9″ baking pan, dust with flour and keep aside.
- In a mixing bowl or a stand mixer, beat eggs and sugar till very well blended and then for a few more minutes.
- In a double boiler (a sauce pan placed over hot boiling water on the stove) melt 2 oz of chocolate with butter and mix. (I melted 2 oz of semi sweet since I was using white chocolate too. If you have all dark, then measure out and melt). Add the vanilla extract after all the chocolate has melted and cooled a little bit.
- Add flour, baking powder, and melted chocolate to the eggs and sugar mixture and mix in until just combined.
- Roughly chop rest of the chocolate into small pieces and add to the batter along with the walnuts.
- Scoop out the Dulce de leche and swirl it on top of the batter so the top layer is a mixture of chocolate and caramel.
- Bake at 350 deg F for 30 min. Oven times vary so be careful. Mine took exactly 30 minutes.
- Cool on a wire rack while it’s still in the pan when cool enough to handle, cut into squares.
- Serve warm and with vanilla ice cream with some of the dulce de leche sauce on top. SO GOOD!