Having read loads of brownie recipes recently on various blogs I had brownies on the brain - nothing new there of course. So finding a rather ancient jar of organic dulce de leche gathering dust in the back of the cupboard, I knew exactly which brownies I was going to make. I took the recipe from Celia's wonderful blog Fig and Lime Cordial where the pictures looked most mouthwatering.
This is how I did it:
- Melted 125g unsalted butter in a large pan with 100g 70% dark chocolate and 200g dark brown sugar.
- Mixed in 30g cocoa and removed pan from heat.
- Beat in 3 duck eggs, one at a time.
- Stirred in 1 tsp vanilla extract and pinch of sea salt.
- Sieved in 140g wholemeal flour and stirred until all incorporated.
- Poured mixture into a 9" cake thingy.
- Spooned blobs of dulce de leche (250g) over the brownie mixture and then ran a knife through the mixture a few times to create a swirl effect.
Oh me, oh my, but what did I do? I went and overcooked the brownies! What a shame, I really like my brownies gooey, not cake like and I was so disappointed. CT tucked into them with relish and said they were delicious, if a tad on the sweet side. I thought they were OK. I liked the contrast between the soft bits of toffee and the cakey texture and thought the swirly patterns were fun. If someone had offered me this as a slice of cake I'd probably have been quite happy, but as a brownie, it just didn't do it for me. Next time I'm in the mood for brownies I shall try making Celia's butterscotch brownies, which look even more delicious and I shall probably go and muck those up too!