Dulce de Leche Brookies

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 20cm square baking tin and line it with parchment paper.

2. 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. 3

   Remove from heat and stir in the flour, baking powder, and salt until just combined.

   Tip: Don't overmix.

4. 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. 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. 6

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Make sure the edges are even.

7. 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. 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. 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. 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.