dulce de leche brownies Spanish Dessert Recipes 0 0 5 0

Ibérico Ham and Dulce de Leche Brownies

Prep Time

20 mins

Cook Time

27 mins

Total Time

47 mins

These delicious brownies are swirled with dulce de leche and sprinkled with ibérico ham caramelised in brown sugar! If you have never tried ham in brownies, you need to try these!

47 mins

8 to 10

Ingredients
Method

For the iberico ham:
50g hand-carved ibérico ham
30g light brown sugar
For the brownies:
300g dark chocolate, coarsely chopped
300g unsalted butter, softened and cut into small pieces plus extra for greasing
400g caster sugar
5 eggs at room temperature
1 teaspoon vanilla extract
150g plain flour
50g dark unsweetened cocoa powder
1 teaspoon sea salt
1/2 teaspoon baking powder
250ml dulce de leche or caramel sauce

Preheat your oven to 180°C/356°F/Gas Mark 4.
Mix the ibérico ham and brown sugar until the ham is well coated. Line a baking sheet with greaseproof paper and lay the ham slices on the tray. Place the baking sheet in the oven and bake until crisp, about 5 minutes. Remove from the oven. Let the ham cool down, and then chop into large chunks.
Butter the sides and bottom of a 300x200mm shallow baking tray. Line the tray with greaseproof paper and grease with butter again.
Sift the flour and cocoa powder into a medium bowl and add the salt and baking powder, set aside.
Place the chocolate and butter into a large bowl over hot boiling water, stirring until the chocolate and butter are completely melted and smooth.
In a large bowl, whisk the eggs and sugar until thick and pale. Add the vanilla extract and stir in. Using a rubber spatula, add half of the melted chocolate and fold gently until combined, repeat with the other half of the chocolate mix. Using the same spatula, fold the flour mix into the chocolate batter gently until just a bit of the flour mix is visible.
Pour the batter into the prepared baking tray and smooth out into an even layer. Drizzle the dulce de leche or caramel sauce around the brownie and sprinkle with the crispy ham pieces all over the top.
Bake in the centre of the oven for 27 minutes, rotating the tray halfway through the baking time. Insert a toothpick into the centre of the brownies, it should come out with a few moist crumbs sticking to it.
Let the brownies cool completely, then lift them out of the tray using the greaseproof paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with cling film for up to 3 days.

Ingredients

For the iberico ham:
50g hand-carved ibérico ham
30g light brown sugar
For the brownies:
300g dark chocolate, coarsely chopped
300g unsalted butter, softened and cut into small pieces plus extra for greasing
400g caster sugar
5 eggs at room temperature
1 teaspoon vanilla extract
150g plain flour
50g dark unsweetened cocoa powder
1 teaspoon sea salt
1/2 teaspoon baking powder
250ml dulce de leche or caramel sauce

Method

Preheat your oven to 180°C/356°F/Gas Mark 4.
Mix the ibérico ham and brown sugar until the ham is well coated. Line a baking sheet with greaseproof paper and lay the ham slices on the tray. Place the baking sheet in the oven and bake until crisp, about 5 minutes. Remove from the oven. Let the ham cool down, and then chop into large chunks.
Butter the sides and bottom of a 300x200mm shallow baking tray. Line the tray with greaseproof paper and grease with butter again.
Sift the flour and cocoa powder into a medium bowl and add the salt and baking powder, set aside.
Place the chocolate and butter into a large bowl over hot boiling water, stirring until the chocolate and butter are completely melted and smooth.
In a large bowl, whisk the eggs and sugar until thick and pale. Add the vanilla extract and stir in. Using a rubber spatula, add half of the melted chocolate and fold gently until combined, repeat with the other half of the chocolate mix. Using the same spatula, fold the flour mix into the chocolate batter gently until just a bit of the flour mix is visible.
Pour the batter into the prepared baking tray and smooth out into an even layer. Drizzle the dulce de leche or caramel sauce around the brownie and sprinkle with the crispy ham pieces all over the top.
Bake in the centre of the oven for 27 minutes, rotating the tray halfway through the baking time. Insert a toothpick into the centre of the brownies, it should come out with a few moist crumbs sticking to it.
Let the brownies cool completely, then lift them out of the tray using the greaseproof paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with cling film for up to 3 days.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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