Dark chocolate brownie with dulce de leche and Maldon sea salt

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

The most wonderful brownie you can whip together in 5 minutes! Dulce de leche is a caramel sauce originated in Argentina, found in most grocery stores. You can also substitute for caramel sauce.

Ingredients

1/2 cup (113g) butter, plus 1 tablespoon for preparing pan

1 cup (170g) 70% dark chocolate, chopped

1 1/2 cups (300g) white sugar

3 eggs, room temperature

1 cup (120g) and 1 tablespoon all-purpose flour

1/2 cup (160g) prepared dulce de leche

1 teaspoon Maldon sea salt

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Preparation

Preheat oven to 325 ̊F. Line 8 x 8-inch square or 9-inch round cake pan with parchment, and butter edges. In large bowl, melt butter and chocolate in microwave 20 seconds at a time until just melted. Stir in sugar. Mix in eggs, one at a time. Stir in flour until just combined.

Spread batter in prepared cake pan. Spoon dulce de leche on surface of batter and swirl using toothpick. Sprinkle salt over mixture. Bake 40 to 50 minutes or until toothpick comes out clean. Cool completely. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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