Dulce De Leche Brownie Muffins

Dulce De Leche Brownie Muffins

Ohhhhh dulce de leche. How I love you and your ridiculously sweet gooeyness and how I would love to eat you with a spoon from the jar… This post is my ode to dulce de leche – one of my greatest vices in life.

Realising that eating it straight from the jar would probably reduce my life expectancy by more than just a little bit, I decided to pop it in a cake. but NOT just any cake, a deliciously moist and brownie like muffin. If you are really greedy, like me, then you can also spread some on the top once they’re done and eat them like that.If you don’t – you’re missing out. You should have FOMO.

Dulce De Leche Brownie Muffins

If you, for some crazy and horrific reason, don’t know what dulce de leche is – I would best describe it as a caramelized form of condensed milk. It’s extremely popular in South America – where different countries have different traditions and ways of making and eating it. I would love to do a South American Dulce De Leche tour. MMmmmm. mmmmmm. mmmmmmmmmmmMM.

Dulce De Leche Brownie Muffins

Here is the recipe for

Dulce de Leche Brownie Muffins

Ingredients:

250g butter
250g caster sugar
220g plain flour
2 tsp baking powder
2 eggs
40g cocoa powder
2 tbsp plain yoghurt
100g dark cooking chocolate

100g Dulce de Leche (more for spreading on top if required)

Method:

1. Preheat the oven to 180°C and line a muffin tray with muffin cases
2. Mix together (with handmixer) the butter and sugar until fluffy and pale looking
3. Add in the eggs and mix in thoroughly
4. In a separate bowl mix the cocoa powder, flour and baking powder together and then sieve into the butter mixture. Fold in carefully and thoroughly with a spoon.
5. Oven a pot of hot water on medium heat on the stove, place a heatproof bowl with the chocolate inside and mix until thoroughly melted.
6. Pour the melted chocolate and yoghurt into the cake mixture and mix in throughly.
7. Spoon enough batter into each muffin case to cover the bottom, then spoon in a large teaspoon of dulce de leche. Now spoon in some more chocolate cake mixture so that each the muffin case is 3 quarters full (not more!)

8. Bake in the preheated oven for 10 – 12 minutes or until the sponge springs back when pressed.

Enjoy!

Happy Friday

Trisha x

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