These are ridiculous brownies.
Layers of brownie, sandwiching goopy dulce de leche caramel. I’d seen a few incarnations of these and today was the day I wanted to…no, needed to, make something rich and chocolatey.
I also thought the boy deserved a treat for his after school snack. He’s been good this Weekend, keeping reasonably quiet as Ed and I nursed hangovers and forgoing his usual weekend pancakes.
I think I achieved my goal, he has just polished off two pieces of brownie and then sang a song about how much he loved them and how he can’t wait for pudding time so he can have another.
Ridiculous.
So there I was, chopping chocolate at 10am on a Monday morning.
Then pouring warm caramel from a gravy boat.
I only used about 3/4 of the can of caramel. The rest is in the fridge.
Later I may smear it on a biscuit, or MY FACE.
Fancy some?
Line an 8″ square tin with parchment and heat the oven to 175 degrees C.
Gather these:
135g butter
100g sugar
55g cocoa
pinch of salt
1/2 tsp vanilla extract
2 lightly beaten eggs
125g plain flour
75g dark/plain chocolate
1 can of dulce de leche (you don’t need all of it)
Then do this:
Heat the butter, sugar, vanilla, salt and cocoa gently in a heavy pan, stirring until it melts.
It will still be a bit grainy, but don’t let it boil.
Take it off the heat and let it cool a minute then mix in the eggs one at a time.
Mix in the flour, then beat well with a wooden spoon until glossy and thick.
Pour half the mix into the lined pan. Cook at 175 for 10 minutes.
Take it out and let it cool for 10 minutes.
Spread* 1/2 to 3/4 of a can of Carnation caramel or dulce de leche over the cooked brownie.
*I heated mine up first and poured it on, I wouldn’t bother with this step next time.
Spread the rest of the brownie mix over the top, as best you can.
(You may need to give it a light warming if it’s set too much)
Chop the dark chocolate and sprinkle it on top.
Cook for another 18-20 minutes at 170 degrees.
Allow it to cool for half an hour.
Remove from the pan and allow to cool for several hours before you cut it – if you can bear to.
It gets quite messy at that point.
notimeforironing
November 19, 2012
I may have increased two dress sizes by merely reading this post, yum, yum, yum.
thingswemake.co.uk
November 19, 2012
ha ha! Dress sizes. Like we ever wear dresses. Although…they would give more expansion room for cake 🙂
notimeforironing
November 19, 2012
What do you mean,? I’m always flouncing around in my floaty dresses, apart from when I see you obviously 😉
Gardengirl
November 19, 2012
Oh my gosh! Those are ridiculous! Damn my luck that I won’t be going to the store until next week!
thingswemake.co.uk
November 19, 2012
You can make the caramel by boiling a can of condensed milk in water for about 4 hours, but that’s FAR to arduous.
Gardengirl
November 19, 2012
It’s a lot of work, but if I get desperate, I do have condensed milk on hand. Ha! 🙂
Jules
November 19, 2012
Oh my dear goodness. I have a tin of this caramel in the cupboard begging to be used, though I would also be tempted to throw a few salted peanuts in too. Just to make them healthy and all that. Please can these be one of my 5-a-day?
thingswemake.co.uk
November 19, 2012
Ooh yes…peanuts would be an ace addition. Yes peanuts are like fruit n that and caramel is a vegetable. 2/5.
frugalfeeding
November 19, 2012
Oh my word! Incredible!
Sara
November 19, 2012
Love! These look, um, insanely good!!!
katieatthekitchendoor
November 19, 2012
These look positively addictive.
IshitaUnblogged
November 19, 2012
Well, what can I say apart from the fact that these are probably what dreams are made up of!
Kevin Wood
November 19, 2012
Looking forward to trying these!
amantpâtisserie
November 20, 2012
Oh wow! That looks really sinful! I tried baking some recently but it sure did not look like that. I better try yours!
Sally
November 20, 2012
I am usually immune to dulce de leche and chocolate. Lemon, ginger and subtler flavours I my thing. But you have swayed my head this time. Ridiculous indeed.
lukedoran85
November 20, 2012
I don’t think these are ridiculous at all, they are DIVINE! Dulce de leche brownies are sooo good. I like mine sprinkled with a little sea salt and I love Jules’ idea above of using peanuts too, infinitely adaptable even if not the healthiest 😉
thelittleloaf
November 20, 2012
Oops, comment above was from me but was logged in with my boyfriend’s account! 🙂
thingswemake.co.uk
November 20, 2012
That’s ok with me! Salt would be good I think.
carrietxxxxx
November 20, 2012
Dont forget you can make the caramel yourself slowly over night & saving .By putting a can of ordinary condensed milk unopened into water right up to the top of the can(s)into your SLOWCOOKER and leaving it to cook all night -it will turn into delicious caramel.Do several cans and they will stay fresh for months unopened in your cupboard ready to make these(got the tip from Mary-Anne Boermans (Timetocookonline ) Saves about 50p a can on shop price !
Gardengirl
November 20, 2012
Carriet’s tip I needed to know! Now maybe I can make them for Thanksgiving! I am in the states obviously.
thingswemake.co.uk
November 20, 2012
thanks for those details Carrie, I have done it before but had forgotten how.
thingswemake.co.uk
November 20, 2012
I can confirm that on day two the caramel is more set and less ‘dribbly out’ which is quite a good thing when you are putting them in someones pack-up.
Flake And Cake
November 20, 2012
Oh my goodness, they look absolutely incredible! Like a millionaires shortbread but with double the chocolate – and that’s always a good idea!
thingswemake.co.uk
November 20, 2012
always ‘double the chocolate’.
Nerd With Taste
November 20, 2012
This looks so amazing! If you don’t mind me asking, what light did you use for this picture? And what camera do you have? Just looking to improve my own photography… looks awesome! Thanks, nerdwithtaste.wordpress.com
thingswemake.co.uk
November 20, 2012
Hi Elle. I used a Nikon D800, but I have taken shots just as good (and better) with a much cheaper Nikon SLR. The light is natural light, coming from behind the brownies and reflected back at them using a reflector and a white foam board. It was a rainy day with very little light so some of these are quite slow exposures (1/20th at f5 ISO500) so you need a tripod. Good luck with your photography, your blog looks great!
The Porto Bellas
November 20, 2012
These look too awesome to be true! Decadent to the max. And I took note of your photography tips that you posted above. I’m getting a little more accustomed to setting up my shots for food photography. Not as a easy as it looks but the end product is so worth it. Thanks for sharing!
-JulieB from ThePortoBellas.com
egg me on
November 21, 2012
Holy cow! Those are amazing!
Maggie @ A Bitchin' Kitchen
November 21, 2012
I want to face plant into the photo with the pouring caramel. Holy moly these look good!
Wedding hair Brisbane
November 21, 2012
I just had to print that out so I could make them. They really look amazing.
bakearama
November 21, 2012
Yes I’ll eat the rest of the caramel! YUM!
dotcomdarling
November 23, 2012
These look DE-licious. Next time I’m feeling indulgent this post will be my best friend!
wendy@chezchloe
November 27, 2012
It’s a wonderful life. And a moo moo is my definition of a dress.
DifferentTaste
November 29, 2012
Really great blog and interesting recipe!
John Web
November 29, 2012
I love brownies! I need to try this recipe thanks!!
feesbites
December 6, 2012
My eyes are drooling…
BubliBeauty
December 12, 2012
Yummy 🙂
Aimless Wanderer
August 6, 2013
Hey whats the grams measure of the caramel? I don’t live in the states so I don’t know the quantity of a normal can.
ps. I’m super excited to try the recipe xx
thingswemake.co.uk
August 6, 2013
We’re in the UK and a standard can is 397 grams weirdly 🙂
Aimless Wanderer
August 7, 2013
Oh sorry! I live in India so we don’t get packet carmel, but I tried the recipe! the brownie was really good! but my carmel dint turn out so well. Well I’ll try again another time! any tips? xx
thingswemake.co.uk
August 7, 2013
Hi Aimless Wanderer – what sort of caramel did you use? You can make your own dulce de leche by slowly boiling (or slow cooking) a can of condensed milk – maybe that’s the best way to go. Or just eat good brownie!
mymess
August 29, 2013
oh my gosh, this looks too yummy!!! love the look of caramel coming out of the side! Good one!