As if brownies aren’t good enough already, these are outrageously divine, with ripples of boiled condensed milk swirling through dense chocolate heaven.
- Yield: 16 Squares
- 14 oz (½ x 400 g) tin of full-fat condensed milk or ½ x 400 g (14 oz) tin of dulce de leche (also labelled ‘caramel’)
- 6 oz (175 g) dark chocolate (55–70% cocoa solids)
- 6 oz (175 g) butter, cubed
- 1 oz (25 g) good-quality cocoa powder, sifted
- 3 eggs
- 8 oz (225 g) caster or soft light brown sugar
- 1 tsp vanilla extract
- 3½ oz (100 g) plain flour
- 20 cm (8 in) square cake tin
How to Make It
- Boil the unopened tin of condensed milk in a large saucepan for 2½ hours, topping up the water from time to time, then remove from the heat and allow the tin to cool in the water.
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the base and sides of the cake tin with baking parchment.
- Melt the chocolate, butter and cocoa powder together in a bowl set over a saucepan with a few centimetres of simmering water. Do not let the base of the bowl touch the water. Remove from the heat.
- In a separate large bowl, whisk the eggs, sugar and vanilla extract for 2 minutes until a little light and creamy. Continuing to whisk, add the chocolate mixture until well combined. Sift in the flour and fold through with a spatula or metal spoon.
- Spoon the mixture into the prepared tin. Use a teaspoon to add blobs of the boiled condensed milk/dulce de leche/caramel all over the surface of the brownies. Then using a small sharp knife or skewer, run it around in swirls for a marbled effect.
- Bake in the oven for 20–25 minutes. When cooked it should be dry on top, but still slightly ‘gooey’ and ‘fudgy’ inside. Don’t be tempted to leave it in the oven any longer than this or you will have cake and not brownies. Allow to cool in the tin, then cut into squares.