This frosting feels like magic. Despite the fact that it contains dulce de leche, full fat cream cheese and whipped cream it makes these dense brownies appear lighter than they are without any frosting.
Plus the killer combination of heavy chocolate and sweet but not sickly dulce de leche is just delicious! But you had probably figured that out already.
I’ve made these bad boys twice now and they went down a storm both times. At work they couldn’t believe they felt as light as they did and when I made them at a brunch for my friends in Sweden I got asked for the recipe straight away.
The idea for the combination of flavours and the frosting recipe is entirely my own creation, but I used my go-to brownie recipe courtesy of The Hummingbird Bakery. There is no point trying to come up with a perfect brownie recipe when it already exists.
Brownies, makes 18-20
Adapted from The Hummingbird Bakery’s wonderful recipe.
500 g caster sugar
100 g cocoa
120 g plain flour
250 g melted butter
50 g roughly chopped dark chocolate
Beat eggs and sugar fluffy and white. Add flour and cocoa, then the butter. Mix thoroughly. Fold in the nuts and chocolate and pour into a lined baking tray. Bake for 30-35 mins in 170C. Leave to cool completely.
Dulce de leche frosting, enough for one batch of brownies
200 g (half a tin) dulce de leche
200 g Philadelphia
300 ml whipping cream
Mix dulce de leche and Philadelphia in a bowl. Whip the cream in another bowl and mix into the dulce de leche mixture. Whip the mixture with an electric mixer to make it even fluffier. Place a spoonful of the frosting on each brownie. Decorate with a dusting of cocoa.