You cannot imagine my excitement, when I saw that our current place that we are renting on Bali actually has a kitchen with an oven. For the first time I’ve seen this in SE Asia. Most seem to leave baking up to the bakeries around here.
I couldn’t wait to try it for the first time. It’s a gas oven, so I asked a few of my friends from instagram and got some good advice about lower temps and shorter baking times.
Since we are only staying for a short time, I didn’t want to haul in loads of ingredients for scratch cakes. Instead I bought a brownie cake mix (Pillsbury Chocolate Chunk) , but just had to dress them up.
There was a recipe on the box for peanut butter honey brownies, which with a little adapting I turned into Peanut Butter Dulce de Leche Brownies!
Are you drooling yet? (Recipe below)
The peanut butter to dulce de leche ratio you see in the picture is not correct. Once I started stirring them together I realized that equal parts of both were needed to achieve a smooth texture. I used chunky peanut butter, because I like my brownies with nuts usually, but you can also use the creamy kind.
You can buy ready-made dulce de leche, or you can cook it down from milk and sugar (coming from South America my mother-in-law is famous for her dulce from scratch. She will have to teach me sometime when we visit her in Calgary) or you can make it from sweetened condensed milk.
Sweetened condensed milk is widely available around here, so I tried a technique for dulce de leche I faintly remember seeing my aunt use when I was little and Heidi refreshed my memory with her post here.
You pretty much just boil the can in a pot for a couple of hours covered in water. Then I used the sweet and almost sinful concoction to “spice” up my brownies from a mix.