Dulce, dulce, dulce.
It’s a weakness of mine, it’s true. This is the first post on Millys Mini Kitchen with a DDL theme, but it’s frequently found in my kitchen. I love to pop it into baking- such as brownies or cupcakes, or use it as a filling or topping to something.
But do you know what’s even better? Eating it by itself, with a spoon. Bliss. It’s my guilty pleasure… I’m sure others have worse.
So, I’m sure you’ve heard of dulce de leche. But if you haven’t, well boy are you in for a treat! I swear that once you try it, you’ll be a DDL fanatic like the rest of us.
I know, another brownie recipe. But trust me, this is a good one.
I actually made these a few weeks ago, but I’ve been completely preocupied with many things… Firstly sorting out our new flat, which we move into tomorrow (eep!). Then, job hunting. I’ve actually been looking for a new job since April. It’s been… a challenge. I’ve been doing this course which I finished this month, and graduated with a distinction last week. Yay! I was offered a job today, which is great. In the meantime I went on a well deserved holiday last week to Rhodes, Greece. It was great to have a relax (or more like try to relax while I sorted out flat/job stuff)!
Anyway. These went down a treat. I couldn’t stop eating them! The cream cheese on the top gives a nice contrast to the chocolate, while the crunch of the choc chips give a hint of texture. Perfect!
PS. I won’t be updating for a month or so, as we have to wait ages for our phone line to be set up in the new flat. So, while I wait I’ll do lots of baking so I can update lots when I get back. 🙂
For me, brownies are difficult to get absolutely perfect. It’s not just the ingredients, it’s the baking time. I’ve been known to not only overcook, but undercook my brownies also. It’s usually just me, being a perfectionist and all! I strive to get the perfect brownie.
The Hummingbird Bakery comes to the rescue with their recipe, which is so simple to make with lots of room to adapt. I brought these in for my last day at college, and people loved them! I personally thought I had undercooked them, but maybe because I popped them in the freezer overnight this could have helped.
I’ve changed the dark chocolate to milk chocolate. This may be too sweet for some, even though i’ve taken a bit of the sugar out, but for everyone they were really good. If this isn’t for you, and you want a bitter edge to your brownie, just change it back to dark chocolate! This recipe can be adapted to add nuts or whatever you want too.
I’ve baked brownies, but never its blonde sister. So when I raided my cupboards this morning to have a think of what to make I came up with “Blondies!” I’m pretty busy at the moment with work, so I haven’t updated as regularly as I wanted to, but I try when I can. I’m hoping I’ll be less hectic in six or so weeks when my course has finished and I get some time to myself. Even maybe join a gym… perhaps.
But. What blondie recipe should I adapt? There were so many, and all so diverse. I found The Hummingbird Bakery blondie recipe, but it called for white chocolate. I had dark, but not white. Then, The Smitten Kitchen came to the rescue with Deb’s blondie recipe which looked absolutely quick and easy. I took her advice, and adapted the recipe too. I have to say here that I love Smitten Kitchen. It’s my all time favourite food blog and inspires me with every post. The photography is amazing and it’s owner, Deb, has a way with words. I hope to compile a page with food blogs I regularly read soon, and Smitten Kitchen will be right there at the top. I have to thank my boyfriend for introducing me to it, and thus the world of food blogging.
Back to the blondies, I think the goo makes a brownie/blondie, and if its not chewy it’s not right. So when you’re baking them keep an eye on them to make sure they’re not overcooked. They harden a little bit when they cool too, so bare that in mind.