Ingredients:
1 can condensed milk
57 gms butter
1/4 cup canola oil
230 gms dark chocolate buttons
3 eggs, whisked
2/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla
1/2 tsp salt
Procedure:
1. To make the dulce de leche: Still inside the can, boil the condensed milk for three hours over medium heat. Make sure whole can is covered. Whenever the level of the water lowers, add more water. Once done, let can cool and open. Mix dulce de leche to make texture consistent.
2. Preheat the oven to 175 degrees Celsius.
To make dulce de leche, boil a can of condensed milk for three hours. Source: Nikki Alfonso-Gregorio
3. Line your brownie pan on all sides with foil. Spray or wipe oil on the foil to prevent the brownie from sticking.
4. Place chocolate buttons, butter and oil in a metal bowl. Put the metal bowl over a pot of boiling water to gently melt the ingredients together.
5. Add white and brown sugar to the mixture and mix well.
6. Add in the eggs bit by bit and mix, followed by the vanilla.
7. Sift flour over the mixture, and add in the salt. Mix gently.
8. Put dollops of dulce de leche on the pan, and pour in 1/3 of the brownie batter. Repeat process, ending with dollops of dulce de leche on top. Using the tip of a sharp knife, create swirls on the top of the batter.
9. Place pan in the oven and bake for 10-20 minutes, depending on the thickness of the brownie.
10. Use a toothpick to check for doneness. Make sure that some bits stick to it. If toothpick comes out dry, the brownie is more likely over-baked.
10. Serve alone or with vanilla ice cream.
Notes:
Easy to make and hard to resist. Source: Nikki Alfonso-Gregorio
* You can replace the homemade Dulce de leche with a store-bought can of caramel.
** Once brownie is placed in the fridge, it will be harder than when first out of the oven. Microwave for 10 seconds to make it soft again.
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