Everything tastes better with dulce de leche. I don't know why I didn't ever think of doing this until a few days ago. There was a huge chocolate craving going on and it had to be fixed in a hurry. I was thinking of just baking my basic brownie recipe as it is quick, easy and always hits the spot. That was when I noticed a can of condensed milk in the cupboard. Bingo! A new recipe was on it's way to the oven. Sometime later I was in chocolate and caramel heaven.
Note: I used condensed milk in this recipe and reduced it down to a caramel. You can buy dulce de leche in a can and it can be used if you like. It is much thicker, so you would most likely have to spoon it over the brownie mixture. Also important to know that these are much better after you let them cool and set properly. Actually, I think they are best refrigerated. I have tired them out of the oven, room temperature and refrigerated....so I am my own little expert. Kept in the fridge they are deliciously chewy.
A little look at the inside
Once they are set properly, they shouldn't fall apart when you cut them into squares
Dulce de Leche Pistachio Brownies
Makes 25 brownies
1 Cup/200 grams sugar
5 oz dark chocolate
1 Cup/225 grams butter
1 Cup/125 grams flour
2 Teaspoons vanilla
1 Can/300 ml condensed milk
1/2 Cup/50 grams pistachios, chopped
Preheat oven to 350 degrees F and grease an 8 inch square baking tin.
In a saucepan set over low heat, melt the butter and chocolate. Stir while it is melting to prevent burning. Remove from heat and set aside.
In a saucepan set over simmering water, add the can of condensed milk and cover. Leave it to thicken and caramelize for about 1/2 hour. Stir every fem minutes while it it caramelizing. When done, remove from heat and set aside.
In a large mixing bowl, mix the sugar and eggs on high speed for about 2 minutes. Add the vanilla and mix until combined. Pour in the chocolate mixture and mix until just combined. Stir in the flour and nuts.
Pour brownie mixture into prepared pan and spread out so that it is even. Gently pour the dulce de leche over the top of the brownie mixture. You are basically looking to just drizzle it over. Bake for about 25 minutes. Brownies should still be moist when you remove from oven. Leave them on a wire rack to cool.
After about an hour you should be able to cut them into squares. These can be kept in the refrigerator for up to 5 days or so They also freeze well.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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