Friday, May 20, 2011
When I saw Wendy made this Dulce de Leche,I found it's interesting.So, I follow her method and did 1 can.After that I don't know what should I do with this dulce de leche? I really,really don't know, I just keep it,until I drop by Annie's blog.She made Caramel Brownies,so I was thinking, change the caramel to dulce le leche and here we are, Dulce de Leche Chocolate Brownies.I use her recipe as a guide line, and although the outer(top) layer crispy a bit, but the result, fantastic, so yummy!! Here's the recipe that I adapted from her blog and modefied...
I am submitting to Aspiring Bakers #7 - Chocolate Delight(May 2011) hosted by DG from Tested and tasted
210 gm unsalted butter
350 gm chocolate , coarsely chopped
3/4 cup caster sugar
1 tbsp vanilla essence
11/4 cups all-purpose flour
1/2 tsp salt
1 cup semisweet chocolate chips(I forget to sprinkle...lol)
For the filling:
400gm dulce de leche
1/3 cup heavy cream ( I use whipping cream)
Line 8 inch square pan with foil.
Pre-heat the oven to 180C.
Sieve all-purpose flour.
Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.
Heat,stirring occasionally, until completely melted and smooth.
Remove bowl from heat.
Whisk in the sugar, eggs and vanilla essence until incorporated.
Stir in salt and flour, just combined.
Spread about half of the brownie batter in the prepared pan.
Bake for 20 minutes.
Remove from the oven and let it cool for 20 minutes.
Meanwhile, make the filling.
Combine the dulce de leche and whipping cream in a medium saucepan over a small heat.
Stirring frequently until well combined.My texture not very smooth, still got small lumps.
Immediately spread the filling over the cooked brownie.
Pour the remaining batter over the filling.Spread evenly.
Sprinkle chocolate chips on top of the brownie.
Bake for 30-40 minutes.
Slice and serve.