Rich chocolate brownie batter is swirled with salted caramel and topped with crunchy green pistachios before baking. Beautiful and delicious.
By Eva Lambooij
These brownies are made with almond flour. I just wanted to change a bit, and almonds and chocolate make a mighty fine pair. Everyone knows that. And if you didn’t, it’s about time you learn. Trust me, these brownies are moist, very chocolate-y (is that a word?) and the salty caramel is a real game changer. The pistachios were added for a little crunch, and OK, also just because they’re pretty.
To make your own salted dulce de leche to swirl into the rich batter, try my recipe here.
- 180 gr (1 cup) dark chocolate
- 150 gr (2/3 cup) unsalted butter
- 3 eggs
- 200 gr (7/8 cup) sugar
- 150 gr (1 + ¼ cup) ground almonds
- 3 tbsp Dulce de Leche (see the link above for recipe)
- 1 tbsp pistachios (unsalted and not roasted), chopped coarsely
- Preheat the oven to 180 C / 356 F
- Put the chocolate and butter in a pan with a thick bottom
- Put on low heat on the stove, to let it melt without burning
- Once melted, take off the heat, and set aside to cool
- In a separate bowl, mix the eggs with the sugar
- Mix the egg-sugar mixture in with the now cooled melted butter and chocolate
- Now, add the ground almonds and a pinch of salt, and mix everything together
- Line a brownie tin with baking paper, and pour in the mixture
- Mix the dulce de leche with salt to your liking, and swirl over the brownie mixture (if the dulce the leche isn't fluid enough, mix it with a bit of water)
- Finally, sprinkle over the chopped pistachios
- Bake for 35 minutes, take it out of the oven and use a skewer to test if it's done (if the skewer comes out dry, it's done). And remember it will continue to cook a bit after you take them out of the oven.
- Cut into squares and enjoy!