Name: RECIPEPT: Dulce de leche cheesecake brownies - Mojačokolada.si
Total time: 1 h 30 min
Ingredients: 415 ml condensed milk; pinch of salt; 115 g room temperature cream cheese; 1 egg; 50 g sugar; 1 teaspoon BAM vanilla paste; 115 g room temperature butter; 200 g sugar; 2 eggs + 1 egg yolk; 115 g BAM dark chocolate; 95 g flour; 20 g BAM cocoa powder

Ingredients:

For the dulche de leche:

415 ml condensed milk
pinch of salt

For the cheesecake filling :

115 g room temperature cream cheese
1 egg
50 g sugar
1 teaspoon BAM vanilla paste

For brownies:

115 g room temperature butter
200 g sugar
2 eggs + 1 egg yolk
1 teaspoon BAM vanilla paste
115 g BAM dark chocolate
95 g flour
20 g BAM cocoa powder
pinch of salt

Instructions:

For brownies:

First, make the dulce de leche. Remove the labels from the sweetened condensed milk and place it and the packaging in a pot of boiling water. Make sure that the water completely covers the packaging and that there is at least one inch (preferably more!) of water above the packaging. Reduce the heat and simmer for 4 hours. Make sure that the water covers the top of the can at all times (you will need to add more water about every 30 minutes, depending on how big your pot is).

After 4 hours, remove the tin from the water, leave to cool completely, then open and stir in the salt. Preheat the oven to 180°C and line a 23 x 23 cm baking tray on all sides with baking paper. Then proceed to prepare the cheesecake filling. In a stand mixer fitted with the paddle attachment, whip all the cheesecake ingredients until they are combined, this will take about 2 minutes.

Now start preparing the brownies. Melt the butter in a microwave-safe bowl. Stir the sugar into the melted butter. Place the mixture in the microwave for 30 seconds. Stir again and melt for another 60 seconds. Remove the mixture from the microwave and stir the BAM dark chocolate into the hot mixture until completely melted. If the chocolate is not completely melted, place it in the microwave for another 15 seconds. Add the eggs and egg yolks and BAM vanilla paste and whisk until combined. Add the flour, BAM cocoa powder and salt and stir until the ingredients are combined.

Remove 1/2 of the brownie batter and place in a separate bowl. Add 2 tablespoons of water to 1/2 cup of the batter and mix together to thin.Pour the remaining brownie batter into the prepared baking dish and spread it out in an even layer. Pour the cheesecake mixture over the brownie layer. Add the remaining thinned brownie batter to the cheesecake layer in lumps. Top with another 5 tablespoons of homemade dulce de leche. Use a knife to make a few large swirls. Bake for 30 minutes or until a knife inserted into the centre of the brownie comes out mostly clean. Allow to cool completely and place in the fridge for an hour to set the cheesecake. Then serve.

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Ingredients:

For the dulche de leche:

415 ml condensed milk
pinch of salt

For the cheesecake filling:

115 g room temperature cream cheese
1 egg
50 g sugar
1 teaspoon BAM vanilla paste

For brownies:

115 g room temperature butter
200 g sugar
2 eggs + 1 egg yolk
1 teaspoon BAM vanilla paste
115 g BAM dark chocolate
95 g flour
20 g BAM cocoa powder
pinch of salt

Instructions:

For brownies:

	First, make the dulce de leche. Remove the labels from the sweetened condensed milk and place it and the packaging in a pot of boiling water. Make sure that the water completely covers the packaging and that there is at least one inch (preferably more!) of water above the packaging. Reduce the heat and simmer for 4 hours. Make sure that the water covers the top of the can at all times (you will need to add more water about every 30 minutes, depending on how big your pot is).
	After 4 hours, remove the tin from the water, leave to cool completely, then open and stir in the salt. Preheat the oven to 180°C and line a 23 x 23 cm baking tray on all sides with baking paper. Then proceed to prepare the cheesecake filling. In a stand mixer fitted with the paddle attachment, whip all the cheesecake ingredients until they are combined, this will take about 2 minutes.
	Now start preparing the brownies. Melt the butter in a microwave-safe bowl. Stir the sugar into the melted butter. Place the mixture in the microwave for 30 seconds. Stir again and melt for another 60 seconds. Remove the mixture from the microwave and stir the BAM dark chocolate into the hot mixture until completely melted. If the chocolate is not completely melted, place it in the microwave for another 15 seconds. Add the eggs and egg yolks and BAM vanilla paste and whisk until combined. Add the flour, BAM cocoa powder and salt and stir until the ingredients are combined.
	Remove 1/2 of the brownie batter and place in a separate bowl. Add 2 tablespoons of water to 1/2 cup of the batter and mix together to thin.Pour the remaining brownie batter into the prepared baking dish and spread it out in an even layer. Pour the cheesecake mixture over the brownie layer. Add the remaining thinned brownie batter to the cheesecake layer in lumps. Top with another 5 tablespoons of homemade dulce de leche. Use a knife to make a few large swirls. Bake for 30 minutes or until a knife inserted into the centre of the brownie comes out mostly clean. Allow to cool completely and place in the fridge for an hour to set the cheesecake. Then serve.

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Dulce de leche cheesecake brownies

Ingredients: