This is my fifth recipe with dulce de leche... is it a little obvious that I'm addicted?! I've been thinking about this recipe for a while now and I finally found some time to test it out.
I've seen salted brownies, dulce de leche brownies and chilli brownies before, but I've never seen brownies with dulce de leche, salt and chilli before.
I wanted to combine saltiness, spiciness and the gorgeous gooey-ness of dulce de leche, in the world-famous baked treat - brownies. There's a mountain of brownie recipes out there. The only brownies that I used to make were Nigella's flourless brownies. She uses ground almonds instead of flour which makes them even richer and gooey-er; there's nothing worse than a dry brownie! However, I thought that the dulce de leche might have gotten a little lost in all that gooey-ness, so I decided to use a flour recipe. I researched many different brownie recipes and came up with this:
Warning: I like my food hot, so these have quite a kick!
200g high-cocoa dark chocolate
250g caster sugar
200g dulce de leche (around half a tin)
3 teaspoons of cayenne pepper (tailor this to your own taste buds!)
A sprinkling of sea salt
Melt the chocolate and butter together and set aside to cool. Whisk the eggs with the sugar and mix with the cooled chocolate and butter. Sieve and stir in the cocoa, cayenne pepper and flour. Pour half of the brownie mix into a lined and greased baking tray. Heat up the dulce de leche to make it runny and drizzle half of it over the mix. Add the rest of the brownie mix and drizzle the rest of the dulce de leche on top, using a knife to create interesting patterns!
Bake for 30 minutes at 180°C, or longer if needed. Allow them to cool before sprinkling with sea salt and slicing.
The only problem I had with this recipe was that the dulce de leche on top caramelised further and almost burned. I did think about this beforehand, but of all the recipes that I found, I never read anything about the problem of dulce de leche burning. I would suggest covering the brownies with foil for part of the baking in order to prevent this from happening (as with pie crusts). I still enjoyed the extra-caramelised flavours and it gave the top of the brownies a nice chewy texture, too.
These were almost as squidgy as Nigella's flourless brownies! They were dense and fudgy with a slightly crisp (and chewy!) top layer. They packed quite a punch with the 3 teaspoons of cayenne pepper (this may not be to everyone's taste). The sea salt gave spikes of saltiness in-between the spicy hits of chilli. rich and deep chocolate flavour, and the smooth, sweet and creamy dulce de leche, which managed to hold its place well between all of that squidgy-ness!
These are so rich that just one bite may be enough to satisfy you, and, therefore, they may last a while (meaning more than a day... depending on who's around!) If I may say so myself, I rather enjoyed these!