Soft brownies

Shopping in Moscow food stores I'm having trouble with many confectionary ingredients (especially proper baking chocolate and vanilla). However and happily canned Dulce de Leche (caramelized condensed milk) is abundant and available from even the smallest and cheapest supermarket opposite your house. It comes under the label "??????? ????????" or "???????", like this one in Utkonos, Moscow food delivery. It must be thanks to traditions coming from Soviet Union.

I'm once again set with Lindt 70%... I'd really be happy if somebody knows a store in Moscow to buy proper baking chocolate, cocoa powder and liquid vanilla. The only one I've found so far is Chocolatier, however it is located really far from the center and is more for professional confectioners as it doesn't sell chocolate in less than 2.5 kg packs.

Leaving this aside, I'm moving to making the batter. I can't tell you how much I enjoy this process! The melted chocolate is so beautiful. I have to stop myself not to stir it too much.

Adding eggs and flour...

Dropping the spoonfuls of Dulce de Leche and moving the knife around...

The only thing I do differently from David Lebovitz is I set my oven at 160°C instead of 175°C and hold the brownies inside for 25 minutes instead of 35. My oven is sometimes too strong, so I have to take caution to keep the brownies soft and prevent them from over baking. 

The sweet and tempting chocolate smell quickly filled the house. There was no way I could 'cool them completely' as David suggested. My little brother started wondering around the oven before I even took them out. So we cut them 15 minutes after. 

They are so moist and tender this time.