Dulce de Leche Brownies and a Missoni Swimsuit

 One of the best sweet combinations for me is caramel and chocolate.  Add to that the gooeyness of a brownie and the result is treat heaven. This recipe is taken from David Lebovitz’s brilliant foody website.  David makes his own Dulce de Leche but you can buy well made versions from food markets such as Borough Market (below), good food stores or online.  If you are buying it online then you could do worse than to get it from Argentina as Dulce de Leche originated in South America. La Salamandra produce a Dulce de Leche with deep caramel tones.

Dulce de Leche Brownies


8 tablespoons (115g) salted or unsalted butter, cut into pieces

6 ounces (170g) bittersweet or semisweet chocolate, finely chopped

1/4 cup (25g) unsweetened Dutch-process cocoa powder

3 large eggs

1 cup (200g) sugar

1 teaspoon vanilla extract

1 cup (140g) flour

optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped

1 cup Dulce de Leche (or Cajeta)


Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

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. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.

Drop one-third of the Dulce de Leche, 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 Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche 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.

Storage: These brownies actually become better the second day, and will keep well for up to 3 days.

Caramel and chocolate are perfect partners.  Dulce de Leche brownies and Missoni swimsuits are not. I love this Missoni swimsuit which requires a diet of celery and water only.  It’s worn by Lara Stone for Interview Magazine. On a totally unrelated subject, there is a new interview with Michelle Williams in Interview Magazine worth checking out.

  1. Nihmen said:

    That brownie looks so good, and that swimsuit is gorgeous.

  2. Whoa said:

    OH. MY.
    I’m avoiding sugar and down 8lbs and then see that glorious picture …

    My mouth is literally watering, and I would lick caramel from a dirty concrete floor at this point. (Ok … almost).
    Thank you – and I hate you. (Ok – not at all …)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: