Friday, 6 January 2012

Caramel Swirled Brownies

Tinned caramel is one of those luxuries in life that you wish with all your heart could be discovered as 'healthy' so that when you eat loads of it with a teaspoon, you'll feel no guilt whatsoever. But let's face it: there's gonna be some guilt involved. So why not make the most of it and swirl that tin of heaven into a dreamy combination of chocolate brownie and Dulce de Leche? Out of the few trillion brownie recipes I've tried so far, this is one of my favourites. Visit the original source for cup/ounce measurements.

Caramel Swirled Brownies (adapted from here)
115g butter
170g dark chocolate
25g cocoa powder
3 large eggs
200g sugar
1 teaspoon vanilla extract
140g flour
 1 cup Dulce de Leche (tinned caramel)
Preheat the oven to 350 degrees (175 C).Line a 8-inch (20 cm) square pan with greaseproof paper.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. 
Scrape half of the batter into the prepared pan. Drop one-third of the caramel, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining caramel in dollops over the top of the brownie batter. Use a knife to swirl the caramel slightly.Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

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