Dulce de Leche is a wonderful thing. Enjoy it in pie, brownies, dip apples into it, or (not that I ever do this) eat it with a spoon right from the can.
If you like the combination of caramel and chocolate, you will love these brownies.
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 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 that covers the bottom and reaches up the sides. If the foil does not completely cover the pan, use two sheets of foil and overlap them crosswise with the edges hanging over the sides. Grease the foil with butter or oil.
In a medium saucepan, melt the butter. 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, and then the flour.
Scrape half of the batter into the prepared pan.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Storage: These brownies might be even better the second day, and will keep well for up to 3 days.
Recipe from here.
8 tablespoon butter, cut into pieces
170 g bittersweet or semisweet chocolate, finely chopped1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 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 that covers the bottom and reaches up the sides. If the foil does not completely cover the pan, use two sheets of foil and overlap them crosswise with the edges hanging over the sides. Grease the foil with butter or oil.
In a medium saucepan, melt the butter. 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, and then the flour.
Scrape half of the batter into the prepared pan.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Storage: These brownies might be even better the second day, and will keep well for up to 3 days.
Recipe from here.
Looks delicious!
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