Sometimes you just have to be bad. Like ridiculously, downright naughty kind of bad. Like lick your finger, lick the bowl and scrape out the last dribble of caramel from the jug kind of bad.
So I have been. Bad, that is. Not the petrol station hold up kind, just the finger licking caramel kind.
So here it is, for those moments in life, when Bridget Jones is in the room with a glass of red wine and the fireplace is on. C’mon, join me for some of my Dulche De Luche Brownies.
This is a huge mix. You can halve it, but I make half with nuts and a splash of whatever tipple takes my fancy (Frangelico, Kahlua, Rum) for a grownup, the kids have gone to bed, kind of treat.
Then with the other half I add just Dulce De Luche for a kid friendly, dessert with Ice Cream kind of Brownie.
450 grams/1 lbs unsalted butter
450 grams/1 lbs plus extra large handful dark roughly chopped chocolate
170g/6oz milk chocolate
6 large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped macadamias for the grown up portion
A good swig of your preferred tipple (Frangelico, Kahlua or rum all work a treat), oh and a swig for the brownies……
Preheat oven to 170 degrees Celsius or 350 degrees F.
Butter and cover with greaseproof paper 2 x 9″ square cake tins
Dulce De Luche
It used to be common practice to just pop a tin of condensed milk in a saucepan of boiling water for an hour or two to yield a delicious caramel, however the cans now have a film of plastic on the inside and this is no longer a safe practice.
I find the easiest way is to grab a clean jar and empty my condensed milk into it. Then I can boil away happily until my Dulce De Luche is the perfect colour. You will need to give it a quick whisk before serving just to smooth out any lumps. Your Dulce De Luche will last for about 2 weeks in the fridge.
Melt together the butter, 450g/1lbs of dark chocolate, and the milk chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Add the extra handful of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour half of the mixture into each tin. Pour the Dulce De Luche over half of the mixture and gently swirl through the batter. Do not over swirl or you will lose any visible caramel.
Sprinkle the chopped chocolate and macadamias over the adult portion with your preferred tipple and gently stir through.
Bake for about 35 minutes, until a toothpick comes out with just a few crumbs sticking to it. clean. Do not overbake! You want a gooey moist brownie. Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Enjoy, warm from the oven with leftover caramel, cream and a trashy movie.