Ingredients
- 1/2 cup butter, softened
- 2-oz dark chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup flour
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 1/2 cup dulce de leche
Preparation
Step 1
Preheat oven to 350F.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour brownie batter into prepared 8x8 pan and top with dollops of dulce de leche. Using a butter knife, gently swirl the dulce de leche into the brownie batter.
Bake for 35-40 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 20 brownies (16 large or 25 small brownies).