Dulce de Leche Brownies

If you aren’t familiar with Dulce de Leche it is basically caramel, like caramelized sweetened condensed milk (I can eat it straight out of the can). It can be found on the isle of your supermarket near the Mexican ingredients. You can also make your own, but it’s easier to find it at the store. Boiling or baking cans of sweetened condensed milk just isn’t my thing, but to each his own. You must bake these brownies, you must, you are missing out on the greatest brownies if don’t and I wouldn’t want anyone to miss out on something so good!

Photo by connie g.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 8

    tablespoons salted or unsalted butter, cut into pieces

  • 6

    ounces semisweet chocolate, finely chopped

  • 1/4

    cup unsweetened Dutch-process cocoa powder

  • 3

    large eggs

  • 1

    cup sugar

  • 1

    teaspoon vanilla extract

  • 1

    cup flour

  • optional: 1 cup toasted pecans or walnuts, coarsely chopped

  • 1

    cup Dulce de Leche

Directions

Cooking Directions: Preheat the oven to 350 degrees. Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray. In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using. Pour half of the batter into baking dish. Spoon one-third of the Dulce de Leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect. Bake for 35 to 45 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely.

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