Sunday, 25 March 2012

Dulce de Leche Snickers Brownies

This recipe is from The Pastry Chef's Baking and let me tell you now, you should be putting your apron this very minute - the sooner you start the sooner you will be able to eat the entire tray of enjoy these amazing brownies. The brownie batter is dark, rich and gooey, and it's common knowledge I can't resist a gooey brownie. If that's not mouthwatering enough, sweet caramel runs all the way through the middle, which balances perfectly with the dark chocolate. But wait - there's more! Chopped snickers bars are sprinkled over the top. This combination means you are looking at a top 5 candidate in my list of favourite ever brownie recipes.

Dulce de Leche Snickers Brownies
(Recipe from The Pastry Chef's Baking)

6 tablespoons/84g unsalted butter
7.5 ounces/190g dark chocolate (70% cocoa solids)
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp salt
2 large eggs
1/2 cup all-purpose flour
Dulce de leche (I used around half a can)
around 2 x58g snickers, chopped, or more if you wish

Preheat the oven to 180C. Line an 8” baking pan with baking paper. 
In a glass bowl over a pan of simmering water melt the butter and chocolate together until melted and smooth. Remove from the heat.Beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Spread half the batter into the prepared pan. Drop random dollops over dulce de leche over them, then cover with remaining brownie mixture. Bake for 30-35 minutes until toothpick comes out with moist crumbs. 5 minutes before brownies are done sprinkle Snickers over the top. Let them soften in the heat of the oven. 

If you can't wait until they cool, break out the spoons like I did. 

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