About a month ago, I shared my baking debacle and commissioned your help. Many of you graciously obliged and emailed me offering suggestions and recipes and I plan on trying each one but I could only put my faith in one to start. This indulgent recipe is actually adapted from David Lebovitz’s book “The Sweet Life in Paris” but was suggested to me by a lovely Dutch woman living in Paris who loves to bake. She tried out the recipe, brought them in to work to share with her colleagues and forwarded me the recipe insisting that I try it out. Fool-proof and outstanding, she promised, and sure to put an end to my brownie failures. Now, if only I could perfect my food photography….
NOTE: Given the thickness and richness of these brownies, licking the bowl of melted chocolate during preparation is not recommended. Save yourself for the final product.
Ingredients
Supposed to make 12 but depending on your pan and how big your slices, it could be more like 18.
8 tablespoons (115g) butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped – the better the quality, the better the result!
1/4 cup (25g) unsweetened cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup Dulce de Leche (or Cajeta) – in France, this is called Confiture de Lait and is available at most supermarkets. I used 1 cup and it almost seemed like too much so adjust to your liking.
Get baking!
Preheat the oven to 350 degrees (175 C).
David recommends you line an 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. Considering I’ve never used this method previously when baking brownies, I’m going to assume it made a difference in the result.
Melt the butter in a small - medium saucepan. Add the chocolate pieces and stir consistently over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth (about a minute). Add in the eggs one at a time, then stir in the sugar, vanilla, and flour.
Pour half of the batter into the prepared pan. Then, drizzle 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 top, then drop spoonfuls of the remaining Dulce de Leche over the top of the brownie batter. Use a knife to swirl the Dulce de Leche again.
Bake for 35 to 45 minutes, checking regularly. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
David said that the brownies are actually better the 2nd day and he’s absolutely right. Once the top has a chance to harden slightly, they’re the perfect consistency. Good for up to three days.
Break out the big glass of milk or an espresso and indulge. You deserve it.
Photo via JessicaFM's Flickr