Caramel Chocolate Brownies

Rich, gooey and moist, and just as good the next day too, if you don't eat them all at once!

1. 1

   Preheat the oven to 180ºC and grease and line a 20cm x 20cm square baking tin.
   Melt the butter in glass bowl over a saucepan of simmering water. Once it is almost all melted, stir in the dark chocolate until smooth. Take the bowl off the pan to cool a little.
   With an electric hand-whisk, or in a mixer, whisk both sugars with the eggs and vanilla extract (if using) for about 3 minutes until it thickens and increases slightly in volume, then pour in the chocolate and butter and stir well. Sift in the cocoa powder and flour, and fold in with a spatula until the brownie mix is smooth (but be careful not to over-mix – stop as soon as it all comes together).
   Pour half the mixture into the prepared tin. Using two teaspoons, drop dollops of dulce de leche / confiture de lait on top, using about 2/3 in total. Swirl it around a bit, then cover with the remaining brownie mixture. Dollop on the rest of the dulce de leche / confiture de caramel and swirl in the same way.
   Bake for 25 minutes, then leave to cool completely before dusting with icing sugar and / or cocoa powder and cutting into squares.