I’ll be the first to admit that, as much as I love new experiences, sometimes I’m just in the mood for an old favourite. When I find that kind of recipe, it’s hard to find the incentive to mess with it. So most of the time I just embellish.
Basically, I’m here to tell you it’s alright if you always like your cookies a certain way, or the ice-cream of a certain sweetness and so on. It’s alright, you’re fine, it’s not boring, don’t stress. You’re miles ahead of people who’re still figuring out what they like. And hey, if you wanna tinker with your recipe just a little bit, then that’s more than alright too.
That’s exactly what I was in the mood for – brownies, all chocolatey and intense, and maybe with a little twist thrown in just to fool everyone at our house last week into thinking they were ooh-ing and aahhh-ing over a completely new recipe. Transformation, folks, that’s where it’s at.
I’ve talked about these brownies before here. This was the slightly less gooey version (see notes in original post), to support a good slather of dulce de leche and take them to the next level of nirvana.
You can basically do the same with your favourite recipe for brownies, or if you’re one of the people still looking for one, make mine.
Here’s what you’ll need:
1 batch of chocolate sourdough brownies, left to cool until room temperature
1 can condensed milk
Pour contents of can in an oven-proof dish and tightly cover with foil.
Place dish in a roasting tin, then fill up to 3/4 with water to create a water bath.
Bake at 220C / 425F for 60 to 90 minutes, adjusting water level every 30 minutes or so.
Dulce de leche is ready when colour is an uniform brown and looks very caramel-like.
To give it a smooth finish, whisk it for 2 minutes.
Leave to cool, then spread with a spatula on top of the brownies.
Good luck trying to stop eating!