To be honest, I am not a great fan of desserts. This might come as a surprise to the readers of this blog as there are so many sweet recipes here, but the thing is, I enjoy making them, but it’s not like I get a craving for, let’s say, a chocolate cake. It’s more likely that I’ll make myself a sandwich, or fix a quick salad, or eat our lunch leftovers, but to grasp for a piece of a candy or a cake, nope.
Now all that said, all proper theoremes need proper exclusions, and as such, mine is sweetened condensed milk. All my life I’ve been living in a world that knows nothing about it because it is not available in Serbia. My first encounter with it was years ago while traveling through South East Asia. Weather it was a bubble tea, vietnamese coffee, or more recently girls in Havana walking down the street drinking it straight from the can, one thing is for sure, there was no other way but to get hooked up for life.
My life circumstances have now changed, and I’ve been living in Estonia about half of a year and there and I get to have as much of it as I can take And of all the things you could do with condensed milk, making Dulce de Leche by cooking a can I like the best. Most of the time I don’t do nothing special with it. I cook it, open the can, say to myself I’m gonna make something cool and then eat it spoon by spoon until I clean up the can. On very rare occasions, I make David Lebovitz brownies. The best brownies I’ve ever had.
Dulce de Leche Brownies
120 g butter, diced
170 g dark chocolate, chopped to small pieces
25 g unsweetened cocoa powder
3 large eggs
200 g sugar
1 teaspoon vanilla extract
140 g flour
Dulce de Leche prepared in 1 can (400g)
Melt butter in a saucepan. Add chocolate and stir constantly on ow heat until it’s melted. Remove from heat and whisk in cocoa. Add eggs, one at a time and then whisk in the sugar, vanilla and flour.
Line 20 cm square pan with baking paper and scrape in half of the prepared batter. Drop about 1/3 of Dulce de Leche in the amounts of about full teaspoon and then drag the knife through to create a swirl. Spread the remaining batter over and do the swirl again.
Bake in a preheated oven on 350°F/180°C for about 35-45 minutes. After it’s baked, remove from the oven and let cool completely. Just as David said, it get’s better on the second day so restrain yourself and wait
Original recipe is from David Lebovitz.