125 g sunflower oil or other neutral oil
60 g butter, melted
1 tsp vanilla
310 g caster sugar
95 g gluten free flour
1 tsp gluten free baking powder
85 g cocoa
½ tsp salt flakes
75 g chocolate (50% or above), chopped
150 g dulce de leche
Dulce de leche
1 can condensed milk
Dulce de leche
- Place the sealed tin of condensed milk inside the steam oven and Steam at 100°C for 3 hours.
- Once the condensed milk has finished steaming, remove from the steam oven and allow to cool for 15-20 minutes, or until safe to touch. Remove the condensed milk from the tin and you will have perfect dulce de leche (caramel).
- Place the oil, butter, eggs, vanilla and caster sugar in a bowl of a freestanding mixer with a paddle attachment, mix on low speed for 3 minutes. It is important to keep the speed low to avoid incorporating any air.
- Sieve the gluten free flour, baking powder, cocoa and salt and mix with a whisk to combine.
- Add flour mix and chocolate to the bowl of the freestanding mixer and combine on a low speed for 2 minutes, or until evenly combined.
- Line a 19 cm x 28 cm x 3 cm baking tray with baking paper and pour in half the mix then level with a palette knife.
- Dot the dulce de leche over the base, then pour over the remaining chocolate batter and smooth with a palette knife.
- Preheat the oven on Fan Plus at 160°C.
- Place the brownie on shelf position 2 and bake for 25–28 minutes, depending on how soft you want the centre.
- Allow to cool on a rack before serving.
Hints and tips
- This recipe can also be doubled to fit a larger baking tin, baking times may need to be adjusted.
- By its nature, baking powder is gluten-free. However, some brands might add starch to protect against early chemical reactions occurring in storage, therefore check to ensure the brand you’re using is gluten free.
- Store-bought dulce de leche can also be used for this recipe to reduce the cooking time to 25 minutes.