RECIPE
HOME COMFORTS Pastry chef Esther Sánchez of Chocolatisimo shares the first in a new series of sweet treats that you can make at home
T
here’s something wonderfully comforting about a homemade brownie – the kind that infuses the kitchen with the scent of warm chocolate, promises a soft, fudgy centre and feels like a little moment of
indulgence on a cold January day. This chocolate and dulce de leche brownie recipe is one of my favourites to make at this time of year: beautifully simple, irresistibly rich and always greeted with smiles. The base is a classic dark chocolate batter, whisked gently until glossy, then layered with pieces of milk chocolate or toasted nuts for added texture. A generous swirl of dulce de leche on top melts into the brownie as it bakes, adding soft caramel notes that make every bite feel extra special. It’s the perfect bake to enjoy with a cup of tea after a winter walk, to share with friends or to lift the spirits during the quiet, cosy days of early January. Pure, chocolate-filled comfort!
CHOCOLATE AND DULCE DE LECHE BROWNIES Makes 8 large portions or 12 squares
Method 1. Preheat the oven to 170°C (conventional oven, no fan), heat from top and bottom and line a 23x23cm rectangular tin with baking paper. 2. Melt the butter and dark chocolate together in the microwave, heating in 15-second intervals at medium power and stirring between each burst. Alternatively, melt gently over a bain-marie. 3. Once smooth, whisk in the brown sugar, caster sugar and vanilla until combined. 4. Add the eggs one at a time, mixing gently with a whisk or silicone spatula. 5. Sprinkle in the flour and cocoa powder, alternating additions with the remaining eggs, and fold lightly until just incorporated. Avoid overmixing to keep the texture fudgy. 6. Pour half of the batter into the prepared tin. Scatter over the milk chocolate chunks or nuts. Add the remaining batter on top and smooth the surface. 7. Spoon the dulce de leche over the top and gently swirl it through the surface of the brownie. 8. Bake for 22-28 minutes, depending on your oven and how fudgy you like the centre. The edges should be set, and the middle still slightly soft. 9. Allow the brownie to cool completely, then chill in the fridge for at least three hours, or ideally overnight, before slicing.
Ingredients •150g unsalted butter, softened
•200g 70% dark chocolate •200g light brown sugar •70g caster sugar •15g liquid vanilla extract •4 medium eggs, at room temperature •150g plain flour •20g cocoa powder, sifted •120g milk chocolate chunks or nuts (or a mix of both) •120-180g dulce de leche (or Nutella, Lotus, Kinder spread, etc)
38 JANUARY 2026 CAMBSEDITION.CO.UK
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