Dulce de Leche Brookies
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
Rich, gooey brookies infused with the deep flavour of dulce de leche.
Ella x
Ingredients
- 250 gbutter
- 400 gcastor sugar
- 500 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2 egglarge eggs
- 150 mldulce de leche(homemade or store-bought)
- 1 mlvanilla extract
- 100 gchopped almonds(optional)
- 200 mlunsalted milk
- 200 ggranulated sugar
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 20cm square baking tin and line it with parchment paper.
- 2
In a medium saucepan, combine the butter, castor sugar, and dulce de leche. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Watch the mixture closely to avoid burning.
- 3
Remove from heat and stir in the flour, baking powder, and salt until just combined.
Tip: Don't overmix.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and unsalted milk until well combined.
Tip: Make sure the mixture is smooth.
- 5
Add the egg mixture to the dry ingredients and stir until just combined. If using almonds, fold them into the batter at this stage.
Tip: Don't overmix.
- 6
Pour the batter into the prepared baking tin and smooth the top.
Tip: Make sure the edges are even.
- 7
Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
Tip: Don't open the oven door until it's done.
- 8
Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the brookies cool completely before cutting.
- 9
To make the confectioner's sugar topping, whisk together the confectioner's sugar and a pinch of salt in a small bowl.
Tip: This will help the sugar stick to the brookies.
- 10
Once the brookies are completely cool, sprinkle the confectioner's sugar topping over the top.
Tip: You can also drizzle with extra dulce de leche if desired.
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