Mexican · Dessert
Tres Leches Brownie Bars
A fudgy cocoa brownie base is baked, then drenched in the classic Mexican tres leches soak of evaporated, condensed and whole milk until it turns dense and pudding-like, finished with softly whipped cream and a dusting of cinnamon.
$0
15 minsPrep
17 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
216Calories
4.2gProtein
11.7gFat
24.8gCarbs
13gSugar
1.7gFiber
325mgSodium
69mgChol
6.9gSat Fat
116mgPotassium
50mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with parchment, leaving an overhang on two sides.
2
Sift the all-purpose flour, cocoa powder, baking powder and salt together into a small bowl.
3
In a separate bowl, whisk the melted butter and sugar until combined, then beat in the egg and vanilla extract until glossy.
4
Fold the dry ingredients into the wet mixture just until no streaks remain, then spread the batter into the prepared tin.
5
Bake for 16-18 minutes until a skewer inserted in the centre comes out with a few moist crumbs; cool in the tin for 10 minutes.
6
Whisk the evaporated milk, condensed milk and whole milk together, then poke the warm brownie base all over with a skewer.
7
Slowly pour the milk mixture over the warm base, letting it soak in fully; chill in the tin for at least 45 minutes.
8
Lift the soaked brownie out using the parchment overhang and cut into 1 square.
9
Dollop the whipped heavy cream over the top and dust with a pinch of ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9 oz25g sifted all purpose flour
- 0.2 oz6g sifted cocoa powder
- 0.7 oz20g sugar white
- 0.5 oz15g melted butter
- 1/21/2 eggs, beaten (22g)
- 0.1 oz2g vanilla extract
- 0 oz1g baking powder
- 0 oz1g salt
- 0.5 oz15g evaporated milk
- 0.4 oz12g condensed milk
- 0.4 oz10g whole milk
- 0.5 oz14g whipped to soft peaks heavy cream
- 0 oz1g cinnamon ground
