Adapted from delicious, these are a bit of a life-changer. The original recipe calls for a jar of dulce de leche, but if you have the inclination, they're much better with homemade caramel: use the recipe from the Bannoffee Pie and you will be duly rewarded. Prepare it before you begin, and give it a quick warm before you use it. Whichever way you go, they're incredibly rich, but you won't hear any complaints! Serve warm, with icecream.
- 200g dark chocolate, chopped
- 250g unsalted butter, chopped
- 1 3/4 cups (385g) brown sugar (firmly packed)
- 4 eggs
- 1 1/3 cups (200g) plain flour
- 1/4 tsp baking powder
- 1/3 cup (35g) cocoa
- 450g dulce de leche
- Preheat the oven to 180C. Grease a 22cm square cake pan and line with baking paper, allowing 5cm overhang.
- Place the chocolate and butter in a medium heatproof bowl over a simmering saucepan and stir until melted and smooth. Transfer to a bowl and stir in the brown sugar and eggs. Sift in the dry ingredients, then gently stir to combine. Pour half of the mixture into the prepared pan.
- Dollop tablespoonfuls of the dulce de leche over the batter in the pan. Use a wooden skewer to gently swirl the caramel through the chocolate mixture (but don't cut through too deep, as this will spoil the brownies). Carefully spread the remaining batter over the top and repeat with more dulce de leche.
- Bake for 35-40 minutes until set (the caramel will still be molten). Remove from the oven and allow to cool slightly. Run a knife around hte edge of the pan to loosen, then use the baking paper to ease it out of the pan. Cut into 12 square and serve.