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For the second day of Bake-a-thon, I have a rich brownie made with the Dulce de leche that made recently. This was the first brownie that I made. And it was such a hit. Kids were drooling over it and couldn't stop until the batch was completed.
Infact we enjoyed it along with chocolate ice cream and chocolate sauce. It was pure indulgence, sinful to the core.
Though I had lots to talk about this, with less time on hand to write, I leave you here to enjoy this dessert!
Infact we enjoyed it along with chocolate ice cream and chocolate sauce. It was pure indulgence, sinful to the core.
Though I had lots to talk about this, with less time on hand to write, I leave you here to enjoy this dessert!
Eggless Dulce De Leche Brownie
Bake Time and Temp: 185 C for 35 mins
Ingredients Needed:
All purpose flour / Maida - 1 cup + 1/4 cup)
Unsalted Butter - 1/2 cup (reduce for a lesser fatty brownie, check notes)
Dulce de leche - 3/4 cup
Bake Time and Temp: 185 C for 35 mins
Ingredients Needed:
All purpose flour / Maida - 1 cup + 1/4 cup)
Unsalted Butter - 1/2 cup (reduce for a lesser fatty brownie, check notes)
Dulce de leche - 3/4 cup
Caster sugar - 1 cup
Semi sweet chocolate - ¾ cup
Cocoa powder - 1/4 cup
Salt 1/4 tsp
Baking powder - 3/4 tsp
Milk - 1/2 cup
Vanilla - 1 tsp
How to make the Eggless Dulce De Leche Brownie
You can melt the butter and chocolate in traditional method over the stove. However I used MW method to do both that only takes about a minute and half.
In a MW safe bowl, melt the chopped chocolate pieces in spurts of 30 secs for 3 times. It takes about 1 minute plus 30 secs for the chocolate to melt. Make sure you do it in 30 secs spurts.
Then add the butter and mix well. If required, MW for 30 secs.
Add in the flour, sugar, cocoa powder, baking powder and mix well.
Depending on the consistency, add the milk. I almost used about ½ cup milk to get the consistency.
Grease a 8" by 8" cake pan with butter and line with parchment paper. Set aside.
Pre heat the oven at 185 C
The batter has to be little on the thicker side. Transfer half of the batter to the baking tray and spread. Now drop in half of blobs of Dulce Le leche all over and try swirling around.
Next spread the remaining batter over this and spread evenly as much as possible.
Finally on the top, drop in remaining blobs of the sauce. and swirl with knife. My Dulce de leche was not of pouring consistency. So I had to literally spread it out.
Bake for 30 mins and check if done. I baked for another 5 mins.
After seeing no visible pattern on top, I realized I could’ve baked the last 5 mins with the sauce on top. Next time will have to try this method.
Dulce Le Leche turns brown on baking. The sandwiched part, however retains its colour.
Let cool completely before slicing.
Semi sweet chocolate - ¾ cup
Cocoa powder - 1/4 cup
Salt 1/4 tsp
Baking powder - 3/4 tsp
Milk - 1/2 cup
Vanilla - 1 tsp
How to make the Eggless Dulce De Leche Brownie
You can melt the butter and chocolate in traditional method over the stove. However I used MW method to do both that only takes about a minute and half.
In a MW safe bowl, melt the chopped chocolate pieces in spurts of 30 secs for 3 times. It takes about 1 minute plus 30 secs for the chocolate to melt. Make sure you do it in 30 secs spurts.
Then add the butter and mix well. If required, MW for 30 secs.
Add in the flour, sugar, cocoa powder, baking powder and mix well.
Depending on the consistency, add the milk. I almost used about ½ cup milk to get the consistency.
Grease a 8" by 8" cake pan with butter and line with parchment paper. Set aside.
Pre heat the oven at 185 C
The batter has to be little on the thicker side. Transfer half of the batter to the baking tray and spread. Now drop in half of blobs of Dulce Le leche all over and try swirling around.
Next spread the remaining batter over this and spread evenly as much as possible.
Finally on the top, drop in remaining blobs of the sauce. and swirl with knife. My Dulce de leche was not of pouring consistency. So I had to literally spread it out.
Bake for 30 mins and check if done. I baked for another 5 mins.
After seeing no visible pattern on top, I realized I could’ve baked the last 5 mins with the sauce on top. Next time will have to try this method.
Dulce Le Leche turns brown on baking. The sandwiched part, however retains its colour.
Let cool completely before slicing.
I realized I could’ve reduced the ½ cup butter. Maybe ¼ cup plus a tbsp would have been good, as it was literally bursting with butter after being baked.
The brownie was so rich and buttery. It was also very chewy. Everybody simply loved it as such and along with chocolate ice cream topped with chocolate sauce!
This is part of the Bake-a-thon 2015
Posted in: Indian Cook
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