Ingredients

The following ingredients have 8 Servings
  • 4 oz (115g) bittersweet chocolate (Note 1)
  • 1/3 cup (75g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (35g) almond flour (Note 2)
  • ¼ teaspoon salt
  • ¼ cup (75g) dulce de leche (Note 3)
  • 3 tablespoons (25g) slivered almonds

Instruction

  • Preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with an aluminum foil, or parchment paper.
  • In a medium heatproof bowl, melt the chocolate and butter over simmering water until smooth. (Make sure the bottom of the bowl with chocolate isn’t touching the simmering water.)
  • Remove the melted chocolate from heat and stir in the sugar. Cool the mixture, so it doesn’t cook the eggs in the next step.
  • Add the eggs, almond and vanilla extracts and mix until well combined.
  • Stir in almond and all-purpose flours along with salt. Be careful not to over mix the batter, or the brownies will get dry and dense. Pour the batter into the prepared baking dish.
  • Using two teaspoons, drop small amounts of dulce de leche all over the brownie batter. Then using a toothpick (or a knife), swirl dulce de leche into the batter. Sprinkle slivered almonds.
  • Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes.
  • Cool completely on wire rack before removing from the pan. Cut into 16 squares, before serving. Store in the fridge for up to 5 days.