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S’mores Dulce de Leche Brownies

Recipe

Serves: 9 people | Prep time: 20 minutes | Cooking time:  40 - 45 minutes

American | Dessert

Ingredients

For the Dulce de Leche

  • 397g tin Condensed milk
  • 300g Granulated sugar
  • 40g Butter
  • 80ml Whole milk, hot

For the base

  • 100g Butter, melted
  • 200g Digestive biscuits

For the brownie

  • 125g Dark chocolate
  • 125g Butter
  • 250g Soft dark brown sugar
  • 2 tbsp Cocoa powder
  • 2 Large eggs
  • 1 tsp Vanilla essence
  • 190g Plain flour
  • ½   tsp Baking powder
  • 125g Pecans, chopped roughly
  • 120g Milk chocolate, roughly chopped
  • 180g Marshmallow fluff
  • 2 Digestive biscuits, broken into pieces     

Method

  1. Preheat the oven to 180°C/160°F/ Gas Mark 4.
  2. Line a brownie pan (approx. 20 x 20cm) with greaseproof paper.  
  3. Sterilise 2 jars for the dulce de leche.
  4. To make the dulce de leche, take a heavy based pan and add the sugar, stirring on a medium heat until it’s a golden-coloured liquid.  
  5. Add the whole milk a little at a time, stirring as you do. Then, add the condensed milk and continue stirring until you have a silky dulce de leche.  
  6. Decant this into two large jars and once cooled, use 200g for this recipe. The rest will keep for up to 5 days in the fridge.
  7. Melt the butter in the microwave in 15 second bursts.  
  8. Crush the digestive biscuits into a fine crumb using a sandwich bag and a rolling pin, or a food processor.  
  9. Stir the crumbs into the melted butter and press the mixture into the base of your lined tin.
  10. Take a medium saucepan and stir the dark chocolate and butter over a low heat.  
  11. Stir the sugar into the mixture and add in the eggs one at a time along with the vanilla.  
  12. Gradually add in the baking powder, flour and cocoa powder until you have a thick batter.  
  13. Stir in half the pecans and ⅔ of the milk chocolate.
  14. Spoon this into the brownie pan and bake for 20-25 minutes.  
  15. Remove from the oven and top with the marshmallow fluff, dulce de leche, the remaining pecans and the biscuit pieces and bake for a further 15-20 minutes.  
  16. Add the chocolate chunks and place the brownie back into the hot oven for 2 minutes.  
  17. Allow the brownies to cool in the pan.  
  18. Once fully cooled, cut into 9 large pieces and enjoy.