Dulce de Leche Brownies

My mom had this recipe sitting on our kitchen table for about 6 months. I’m not joking! She had made several cans of dulce de leche by boiling them in a pot of water and found a brownie recipe that she kept begging me to make. Well, I finally gave it and the results were fantastic. The brownies were so chocolatey and the pockets of dulce de leche were gooey and sweet. I think I messed something up in this recipe because my brownie batter wasn’t very easy to work with. It was kind of greasy and it stayed in one big lump instead of spreading out like a liquid. But it still tasted great!

Adapted from David Lebovitz

Dulce de Leche Brownies

makes 12 brownies

8 tablespoons  unsalted butter
6 ounces bittersweet or semisweet chocolate, broken up
1/4 cup  unsweetened Dutch-process cocoa powder (I used regular — not Dutch-process — and everything worked out just fine)
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche

Preheat the oven to 350 degrees.

Line an 8-inch  square pan with aluminum foil to cover the bottom and sides. Grease the foil with butter or non-stick spray.

Melt the stick of butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.

Scrape half of the batter into the prepared pan and drop half of the Dulce de Leche in big spoonfuls over the batter (see picture below for a demo). Run a sharp knife in a swirly pattern through the batter. Cover with the rest of the batter and repeat the process of dropping spoonfuls of the Dulce de Leche and then swirling around with a knife.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Ours actually took 55 minutes to bake, but I blame our oven. Remove the brownies and cool completely.

Just look at that delicious gooeyness. We cut these while they were still warm and they tasted like heaven.

Just look at that delicious gooeyness. We cut these while they were still warm and they tasted like heaven.

David says to cut the butter into pieces and chop up the chocolate, but I just melted the whole stick of butter and threw chunks of the chocolate in. Same effect, less work!

David says to cut the butter into pieces and chop up the chocolate, but I just melted the whole stick of butter and threw chunks of the chocolate in. Same effect, less work!

Take the pot with the chocolate and butter off the heat before whisking in all the other ingredients

Take the pot with the chocolate and butter off the heat before whisking in all the other ingredients.

To create those pretty marbled swirls, drop spoonfuls of dulce de leche into your brownie batter...

To create those pretty marbled swirls, drop spoonfuls of dulce de leche into your brownie batter…

...then, move a knife around in a swirly pattern. Its that easy!

…then, move a knife around in a swirly pattern. It’s that easy!

Add the other half of the brownie batter and drop the other half of the dulce de leche in spoofuls on top. Then repeat swirling with the knife.

Add the other half of the brownie batter and drop the other half of the dulce de leche in spoofuls on top. Then repeat swirling with the knife. Bake that baby up and serve with a tall glass of cold milk.

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1 Comment

  1. These look delicious! I love homemade brownies and I’m a new fan of dulce de leche, although I haven’t gone as far as making some at home yet. I will bookmarking these for later. David’s recipes are great; I bought his book, but am only a few pages in so far.
    I’m from Jersey also, halfway between NYC and the Del Water Gap, around Flanders. Where are you? Maybe we can swap food stories! =)

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