Dark chocolate brownie with dulce de leche and Maldon sea salt
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
The most wonderful brownie you can whip together in 5 minutes! Dulce de leche is a caramel sauce originated in Argentina, found in most grocery stores. You can also substitute for caramel sauce.
Ingredients
1/2 cup (113g) butter, plus 1 tablespoon for preparing pan
1 cup (170g) 70% dark chocolate, chopped
1 1/2 cups (300g) white sugar
3 eggs, room temperature
1 cup (120g) and 1 tablespoon all-purpose flour
1/2 cup (160g) prepared dulce de leche
1 teaspoon Maldon sea salt
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Preparation
Preheat oven to 325 ̊F. Line 8 x 8-inch square or 9-inch round cake pan with parchment, and butter edges. In large bowl, melt butter and chocolate in microwave 20 seconds at a time until just melted. Stir in sugar. Mix in eggs, one at a time. Stir in flour until just combined.
Spread batter in prepared cake pan. Spoon dulce de leche on surface of batter and swirl using toothpick. Sprinkle salt over mixture. Bake 40 to 50 minutes or until toothpick comes out clean. Cool completely.
