I feel officially old today.
It’s my brother’s 18th birthday — eighteen. When did we all get so grown up? I still remember him as a little blonde toddler, taking everything apart with a screwdriver and running around without a care. Now he’s an adult.
This week was full of strange reminders that time has moved on. When I took my car for its MOT, my brother offered to drive me in his car. It was surreal to look over and see him behind the wheel, driving me. I guess that means I’m a proper grown-up now.
All of this made me want comfort food, so I made some brownies. These dulce de leche swirl brownies are rich, fudgy and studded with caramel ribbons — perfect for celebrating (or consoling) the passage of time.
Dulce de Leche Swirl Brownies
Ingredients
- 90 g good quality dark chocolate
- 150 g unsalted butter
- 300 g light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 125 g plain flour
- 25 g cocoa powder, I use Green & Blacks
- 1/2 tsp baking powder
- Pinch of salt
- 400 g dulce de leche
Instructions
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Preheat the oven to 180°C (350°F). Grease and line an 8 x 8 inch (20 x 20 cm) baking pan.
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Break the chocolate into a heatproof bowl and add the butter. Melt together either in the microwave in 20-second bursts, stirring between each, or over a bowl set above simmering water. Stir thoroughly until smooth — chocolate can look melted but still have small lumps, so keep stirring to be sure.
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Set the melted chocolate aside to cool slightly. In a large bowl (or the bowl of a stand mixer) combine the sugar, eggs and vanilla and beat on medium-high for about a minute until smooth and well combined.
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Sift the flour, cocoa powder, baking powder and salt together into a medium bowl.
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Fold the melted chocolate into the sugar and egg mixture until smooth and fully combined.
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Gently fold in the dry ingredients on a low speed or by hand until just combined — don’t overmix.
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Spoon in the dulce de leche and use a knife or spatula to swirl it through the batter. Leave visible ribbons of caramel rather than fully incorporating them — the swirls look and taste lovely.
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Pour the batter into the prepared pan and smooth the top carefully so you don’t lose the swirls.
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Bake for 25–30 minutes. A skewer inserted into the center should come out with a few moist crumbs attached — that indicates fudgy brownies.
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Allow the brownies to cool completely in the pan.
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Once cooled, slice into 9–12 bars. Store in an airtight container at room temperature for up to four days.
Notes
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