I've wanted to make David Lebovitz's Dulce de Leche Brownies for some time. I also needed something nice to take along to our extended family for our Easter celebration. I just happened to have a tin of Nestlé Top'n'Fill Caramel in the pantry in anticipation of making them one day. I was ecstatic when I saw the Nestlé Top'n'Fill Caramel on the supermarket shelf. I didn't know it was available. My mum use to make caramel (dulce de leche) from Nestlé condensed milk by putting it in the pressure cooker. It's a wonder it didn't explode.
I've adapted David Lebovitz's recipe for Australian measurements.
Makes 18 pieces.
125g unsalted butter, cut into pieces
170g Callebaut bittersweet chocolate (70%), finely chopped
1/4 cup (25g unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) castor sugar
1 teaspoon pure vanilla extract
1 cup (140g) plain flour
1 cup walnuts, coarsely chopped
250g Nestle Top'n'Fill Caramel (dulche de leche)
Preheat the oven to 175C (350°F). Line a 18cm x 30cm tin with baking paper and grease with non-stick spray. Melt the butter in a saucepan over low heat then add the chocolate pieces, stirring constantly until melted. Remove from the heat and whisk in the cocoa powder until smooth. Stir in the eggs one at a time then stir in the sugar, vanilla, flour and walnuts until it is all incorporated.
Pour half the mixture into the prepared tin. Drop spoonfuls of the caramel, evenly space, over the brownie mixture, swirling the caramel with the back of a knife. Spread the remaining brownie mixture over the top, then drop spoonfuls of the remaining caramel over the top and swirl slightly to get a nice pattern. Bake for 35 to 40 minutes until the top is slightly firm to the touch. Remove from the oven and cool completely.
If they last, they will be much nicer the next day. Delicious!