start a week on a sweet note:)
Saturday I went to a friend's house for dinner and I made these brownies.
The day before making the brownies you make a dulce de leche, maybe with cream (see recipe here ). The thing you have to change the recipe is diminishing at a pinch teaspoon baking soda so that it is clear and you can appreciate a contrast with the dark chocolate.
Finally you cook in the oven, covering the pan so the dulce de leche from becoming hard surface, (As has happened to me), but still, inside there will be areas of pure dulce de leche (as you can see in the picture below!:))
For 2 trays 20x30 cm
220 g dark chocolate 70% of good quality
180 g of butter
200 g of sugar
2 tablespoons unsweetened cocoa
120 g self raising flour 3 large eggs
a pinch of salt (I used flakes of Cyprus)
Preheat oven to 175 degrees.
water bath melt the butter and chocolate, cut into small pieces, mix well and leave at room temperature cooler.
Settacciare flour with cocoa.
Beat eggs with sugar until they become clear by adding a pinch of salt.
flapping at low speed, add the melted chocolate and mix well.
Add the flour and cocoa and stir to incorporate with a wooden spoon.
Butter the baking dish, pour the batter, giving some balance tap and add a spoon here and there, the dulce de leche. Once done, with a small spatula, create arabesques leaving heaps of dulce de leche and moving it in that way, drawing curved lines, reach the entire surface to form a design.
not forget that the edges tend to cook faster than the center. You should cook
copendo the pan with foil so as not to bother too much on the surface but dulce, however, inside you will find areas of full and pure dulce de leche.
Bake at 175 degrees for 30-40 minutes.
Keep an eye on the kitchen making my test of the skewer: when it comes out almost dry conditions but not entirely, with some criciola here and there, is just right for cooking.
I wish you a good start of the week to you all:))
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