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Dulce de leche brownies

Ingredients
125g/4oz condensed milk 150g/5oz dark chocolate 115g/4oz unsalted butter, cubed 25g/1oz cocoa powder 3 free-range eggs 200g/7oz caster sugar 140g/5oz plain flour

less than 30 mins

preparation time

over 2 hours
cooking time

Serves 6-8

To serve
chocolate sauce double cream

By Simon Rimmer From Something for the Weekend

Try a deliciously different recipe for brownies and swirl in dulce de leche for marbled decadence.

Preparation method
1. To make the dulche de leche, fill a saucepan with water and boil the
tin of condensed milk for four hours. Take care to ensure the water does not boil down completely. Carefully remove the tin from the water and set aside to cool.

2. Preheat the oven to 175C/325F/Gas 3. Grease and line a 20cm/8in

square cake tin.

3. Place the chocolate and butter into a heatproof bowl and suspend it
over a pan of simmering water. Once melted, remove the bowl from the heat and whisk in the cocoa powder, eggs and sugar before quickly folding in the flour.

4. Pour half of the batter into the cake tin and drop dollops of the dulche
de leche over the mixture. Using a spoon, swirl the dulce de leche into the batter to create a marbled effect.

5. Add the rest of the batter on top and repeat Step 4. 6. Place the cake into the oven and bake for 30-40 minutes, or until
cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. Set aside to cool.

7. Cut the cake into 7.5-10cm/3-4in squares and serve with chocolate
sauce and cream.