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The best brownies in the world

That’s quite a title to live up to, isn’t it? But trust me on this one.

I’ve had a subscription to a food box for a while now. They send me a monthly box of foodie goodies that never fail to light up my day. Who doesn’t like presents, right? Especially if they’re delicious! This month’s box was especially spectacular and it came right on time too, as I was having a downright shitty week: it was packed full of baking goodies! And what else can you do when you’re handed an edible treasure trove than to use those powers for good?

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Since my box came with chocolate, vanilla extract, nuts and evaporated milk plus a recipe for brownies with dulche de leche, I kind of had no choice but to make those. My hands were tied! (not really, that would make baking brownies a bit of a challenge)

These bad boys are unbelievably chocolatey. They’re also incredibly filling, which I’m blaming on the metric ton of butter and sugar that’s in them. Believe me, this is not a healthy recipe. Pretty much the opposite! I wouldn’t have it any other way though, healthy brownies are an abomination. Despite the amount of sugar, they’re not particularly sugary. But that’s where the dulche de leche comes in! I’ve eaten it before, a friend once made it for me, and I thought it was more complicated to make than simply plonking a can of evaporated milk into a pan of water, bringing it to a boil, and simmering it for 2 to 3 hours! That simple process turns this creamy liquid into a stellar, thick, spreadable caramel that’s almost impossible to not shovel straight into my face with a spoon.

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The best brownies in the world

(recipe inspired by Food We Love)

225 grams butter

125 grams of good quality chocolate

300 grams of sugar

2 eggs + 1 egg yolk

1 teaspoon vanilla

a pinch of salt

125 grams flour

25 grams good quality cocoa

30 grams of mixed nuts

1 can of condensed milk

Preheat your oven to 175 degrees and grease a brownie tin or small baking pan, and line it with baking paper. Melt the chocolate and the butter au bain marie, let it cool slightly. Whisk the eggs, egg yolk, sugar, vanilla and salt until very light and fluffy. Gradually spoon the chocolate through the eggs. Whisk the flour and cocoa to get rid of the lumps, and fold it through the eggs. Add the nuts, then pour into the tin, spread out evenly, and bake for 35 to 40 minutes. Let cool completely.

For the dulche de leche, place the can of milk in a large pan and fill it with water until the can is completely submerged. Bring to a boil and let it simmer for 2 to 3 hours (I cooked it for 2.5). To stop the can from dancing around in the pan or even damaging the bottom of the pan (my pan now has a ring burned into the bottom!), put it on its side. Check occasionally to see if the can is still properly submerged. Once done, take the can out of the pan and let it cool completely before opening the can to avoid burning your hands on overly excited caramel (you can quickly cool the can down by placing it in cold water).

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