Even writing the title for this recipe makes me want to take a bite from one of these brownies! I have really lost my baking mojo recently so wanted to get back into it with something really delicious.
Whilst these are essentially chocolate brownies, they have an indulgent swirl of dulce de leche caramel running through them and the crunch of hazelnuts which are one of my favourite nuts to bake with.
200g of dark chocolate
180g of butter
About 400g of dulce de leche
150g of hazelnuts
50g of vegetable oil
A generous teaspoon of sea salt
250g of light brown sugar
2 teaspoons of vanilla extract
200g of self-raising flour
50g of ground almonds
How to make it
- Preheat your oven to 180°C/ Gas Mark 4
- In a large bowl, add the chocolate, butter and vegetable oil
- Place the bowl over a pan of simmering water and stir well until the contents have melted and form a lovely glossy mixture
- Set aside and allow to cool
- In a food processor, blitz 100g of the hazelnuts to a fine powder – keep the remaining 50g whole
- In a separate bowl, mix together the dulce de leche, hazelnuts (the whole and blitzed up ones) and the sea salt
- In a mixer, beat together the eggs, sugar and vanilla extract
- Pour in the chocolate mix followed by the flour and ground almonds
- In an ovenproof tray, line with baking paper then spoon in the chocolate mixture
- Add the dulce de leche mixture on top and with a chopstick or the end of a spoon, marble the two mixtures together.
- Bake for 35 minutes
These are lovely cold but my favourite way of serving the brownies is to slightly warm them then add a scoop of coffee and a scoop of salted caramel ice-cream…delicious!