Saturday, August 6, 2011

DULCE DE LECHE BROWNIES brownies a la confiture de lait


In late May my older sister came to visit. She is only three years older than me, but we are yet fiercely different. I like to be the black sheep, and she likes to be the Sheppard.If you know what I mean. I love her dearly, but there is one thing that bonds us together. Our joy to cook. Our love of baking and our excitement to share our ideas. She was kindly nice enough( well I kind of just took it), her vacation copy of The Sweet Life In Paris by David Lebovitz. You can find the original David Lebovitz recipe here:

I know who has not made these? It seems like every chef and blogger has put out their own spin on these, but the real question is HAVE YOU???

I am not an expert but, if I can make these so can you. It is a little time consuming and a little bit of guess work, but if you have not already picked up your copy of David's book, then I am happy to give you my version of his recipe. It's nice to be back. Please keep on checking in maybe, I will put up a recipe you were just looking for and as the French say, Bon Appetit!

Makes 12 Servings

8 tablespoons (120 g) salted or unsalted butter, cut into pieces, plus more for greasing the pan
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (30 g) unsweetened Dutch-process cocoa powder
3 large eggs, at room temperature
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
1 cup (100 g) toasted pecans or walnuts, coarsely chopped, optional
1 cup (250 ml) confiture de lait 

I use Cadbury's BOURNVILLE COCOA 100%cocoa available at
1.Preheat oven to 350DF (180DC)
2. Generously grease an 8 inch (20 cm) square pan and line the bottom with a square of parchment paper or wax paper. Lightbulb idea: take out a sheet of parchment paper or wax. Flip the baking tin upside down and trace around. Cut out and it will be the perfect fit for the bottom of the pan.
3.Melt the butter in a medium saucepan. Add the chocolate and stir constantly over very low heat until melted. Remove from the heat and whisk in the cocoa until smooth.
4. Add the eggs one at a time, then stir in the sugar,vanilla, and flour. Mix in the nuts if using.
5.Scrape half of the batter into the prepared pan. Drop one-third of the Confiture de lait 
ever so slightly two times I dragged it through the batter
over the brownie batter, then drag a butter knife through to swirl it slightly.Spreading the remaining brownie batter over the top, then drop the spoonfuls of the remaining Confiture de lait over the batter.use a knife to ever so slightly.(if you overdo it, the whole thing will bake into a bubbly mess. Just drag a knife once or twice through the batter and leave it at that.)
6. Bake for 45 minutes, or until the center feels just slightly firm. Remove from the oven and cool completely.

These brownies actually become better the second day, and will kep well for up to three days.

Note: Confiture de lait is also known as dulce de leche and( cajeta) (which is sometimes made with goats milk, which may not be to everyone's taste.)Because it has become pretty popular over the last few years, you can generally find jars in well-stocked supermarkets and ethnic markets, especially those that specialize in Latin American products. nice to share with your friends and neighbors 
The Goat said these were the best he ever had. He said he could give up food just to have these each and everyday at all meal times. Oh, got to love the Goat.

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