As it's Mairead's last week, Mark from Dingle Cookery School went above and beyond for her - not only did he have a recipe for dulche de leche brownies, he made them and hand delivered them to her in the studio!
Dulce de Leche Brownies
Ingredients:
- 115g butter, cubed
- 170g dark chocolate (70%+)
- 40g cocoa powder
- 3 eggs
- 150g caster sugar
- dash vanilla extract
- 150g plain flour
- 110g walnuts, chopped
- 1 lemon, zested
- melted butter for greasing
For the dulce de leche:
- 1 can condensed milk (400ml)
Method:
For the dulce de leche:
This can be made up to 5 days beforehand.
- Preheat the oven to 200ºC
- Pour the condensed milk into a shallow oven dish. Cover this tightly with foil and place this dish in a deeper and slightly larger oven dish or tray. Pour water into the bigger dish until it comes up at least half way. Place in the oven for an hour and 10 minutes. Remove from the oven and use a whisk to ensure there are no lumps. Leave to cool.
For the brownies:
- Preheat the oven to 175ºC.
- Prepare a 20cm square oven tin by brushing with melted butter.
- Place a bowl over a pot of simmering water, add the butter and then add the chocolate. Allow this to melt. Remove from the heat and whisk in the cocoa powder. Add in the eggs one at a time and then mix in the sugar and vanilla extract. Mix in the flour and fold in the chopped walnuts and lemon zest. Pour this mixture into the prepared tray and pour the dulce de leche over the top and using a spatula or spoon spread it lightly around to give a marbling effect. Place this in the oven and bake for 30 to 35 minutes. It should have a slight wobble when you are removing it from the oven. Place on a wire rack allowing to cool before removing from the tin and cutting it.
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