Autumn is here. The temperature has dropped over the last days and is now below 10 degrees in the mornings. The plants on the balcony are slowly turning yellow and the strawberry plant died after a night with a temperature of no more than 5°C. It’s raining a lot more now and I, I am too drifting off into autumn mode. You can see it in what I eat and in the way I dress. Raw salads are now turning into warm soups, the number of cups of tea I drink in a day is steadily increasing and I turn to spices like cinnamon, ginger, and chili when I cook.
But there’s one recipe that I want to share with you before the blog gets swamped with soups, granola recipes, and savory pies. It’s not like it’s a very summer-like recipe. Not at all. It’s perfect for autumn days, but it feels like a summer recipe to me because when I created it and photographed it, it was still 20 degrees outside. And the sun was shining. So, by publishing this recipe it feels like I’m letting go of summer for real.
Remember the Mocca Popsicles with caramel I published like a week ago? Have you made them yet? I hope you have, or I get just a little disappointed. You don’t know what you’re missing… Anyhoo, I told you then that Tony’s Chocolonely had inspired me to create that recipe + another one. Remember? Well, THIS is the other recipe. Just like the popsicle recipe, this one contains coffee, chocolate, caramel and sea salt, and that combination turns these brownies into something rather spectacular.
Actually, Kalle surprised his colleagues with these brownies and he said that they more or less inhaled every piece. I think that’s a good sign. So, promise me that you’ll make these? And the popsicles? In return, I promise you that the next recipe I publish will be less sweet and more savory. And it will be perfect for your up and coming autumn dinners with friends. Great, huh!? Now, let’s make brownies!
Dulce de Leche Brownies
150 g organic butter
3 tbsp strong coffee (espresso if you prefer)
2 dl coconut sugar (or any other sweetener you want)
1 tsp organic ground vanilla
3 dl rice flour
3/4 dl almond flour
1/2 dl potato starch
1 1/2 tsp baking powder
1/2 dl cacao
1/2 tsp sea salt
150 g dulce de leche
Melt the butter and add the plant cream. Let cool while you mix together eggs, coconut sugar, and vanilla. Use an electric mixer and whisk the eggs until fluffy.
Add the melted butter to the egg mixture and stir carefully.
In a separate bowl, combine the remaining dry ingredients. Add the dry mix to the eggs and stir thoroughly.
Use a shallow square tin and cover the base with parchment paper. Pour the brownie batter into the tin.
Drop the Dulce de Leche, by heaping spoonfuls, evenly spaced over the brownie batter. Then use a fork and drag it through the batter to slightly swirl the dulce de leche.
Bake in the middle of the oven for about 30-40 minutes.
Let cool for a while and then cut the cake in squares, like 4x4 cm. Then - enjoy!
Ok ok, you can have two! Alright three, but that’s it, ok?