Are you keen to bite into something chocolatey to discover a little pocket of salty sweet caramel? We thought so. This one is for you!
This came about purely by experimentation for an entirely different project and although we rejected it for that project due to its ugliness, we knew that you are no respecter of good looking brownies and would enjoy this very delicious treat. Gluten free, which can be a plus for many, pretty quick, ultra yummy and yep, ugly. But we loved it anyway. And so will you. Go on...give it a go.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 120 Grams butter cubed BUY
- 200 Grams brown sugar
- 90 Grams cocoa powder BUY
- 2 Pinches pink salt flakes plus some more BUY
- 1 Teaspoon vanilla bean paste BUY
- 2 eggs
- 55 Grams cornflour or cornstarch
- 1 tin Condensed Milk Dulce de Leche or Top N Fill Recipe
Do
- 1
Line a 20x20cm tin with baking paper.
- 2
Place butter into the Thermomix bowl. Melt 2 min/70°C/speed 1
- 3
Add sugar, cocoa, salt and vanilla. Mix 20 sec/speed 4. Add eggs one at a time while mixing 20 sec/speed 4.
- 4
Add cornflour and combine 12 sec/Interval/dough setting. Scrape batter into prepared tin. Dollop the caramelised dulce de leche on top and swirl through using a fork.
- 5
Bake for 30 minutes. Sprinkle with salt flakes whilst still hot. Cool in tin.
- 6
This stores very well in the freezer and will keep up to 3 weeks in the fridge if kept in an airtight container.
