Saturday, 19 February 2011

The BEST Chocolate & Caramel Brownies EVER! - recipe

I found this recipe on a blog called MADE WITH PINK.

Its a fantastic brownie recipe and it lives up to the claim of being the best ever. Whenever I have made this everyone who has tried it has loved it, wanted more (and more!) and agreed it really is the best! 

You won't be disappointed if you try this and its really easy to do, no gadgets needed...and if you buy a tin of dulce de leche you really have enough for 2 batches.  You will want to make 2 batches as the first won't last long at all.

Serve this as a dessert to impress guests with fresh raspberries...crushed hazelnuts in warm melted unsalted butter as a glaze; and/or with ice cream.

Ingredients:
57g butter
2 dark chocolate squares (I use Bournville)
48g cocoa powder
100g white sugar
100g  brown sugar
1/4 tsp salt
65g SR flour
2 tsp vanilla extract
2 eggs
1/2 tin dulce de leche
caramel or toffee dessert topping
Method:
1) Preheat oven to 350ºF (175ºC) and grease an 8x8 (20cm x 20cm) square baking pan.
2) Melt the butter in a metal or glass bowl that is placed over a pot of boiling water to create a double boiler.  Once the butter is melted stir in the chocolate squares until they are melted and combined into the butter mixture. OR melt the butter and chocolate VERY SLOWLY in a pan on a low light, stir to melt.
3)  Stir the cocoa powder, both sugars, salt, flour and vanilla into the melted butter and chocolate until combined.  Stir in the eggs with a spoon or spatula - try not to use more than 30 or 40 strokes.
4)  Pour a little over 1/2 of the brownie batter into the greased pan.  Drop small spoon fulls of the dulce de leche evenly spaced across the the top of the batter.  Lightly drag a knife through the dollops of dulce de leche to create a slight swirl pattern.  Cover with the remaining brownie batter.  

5) Drizzle the caramel or toffee dessert sauce over the top. (I did NOT use this in my version as I felt they were rich enough). 
6)  Bake for 25-30 mins. You may need to adjust the cooking time depending on your oven.  

Let the brownies cool completely before cutting them into squares. 
If you have enough will power, try and leave them over night.  They are even better and more fudgie the next day.


These really are very decadent and really delicious! 

With thanks to MADE WITH PINK.

2 comments:

  1. The brownies look very tempting..

    Thank you for sharing!

    ReplyDelete
  2. Just saw you tweet this! I'm so glad you like them! It's probably still my favourite recipe I've ever made.

    ReplyDelete

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Susan x