Dulce de Leche Brownies
For those of you who might not be familiar with dulce de leche, it's basically a sweetened milk caramel; it's like caramel, but creamier. And when marbled inside of these brownies, it's even more irresistible. These brownies are great cold or at room temperatureāor heat them for a few seconds in the microwave and you'll get little melty pools of dulce de leche when you break into them. Can you say heaven?!
Ingredients
| Ā½ cup (115 g) | unsalted butter |
| Ā¾ cup (60 g) | unsweetened natural or Dutch-process cocoa powder |
| Ā¾ cup (150 g) | granulated sugar |
| Ā½ cup (110 g) | dark brown sugar |
| Ā½ tbsp (8 ml) | vanilla extract |
| 2 | large eggs |
| Ā½ tsp | kosher salt |
| Ā½ tsp | baking powder |
| Ā½ cup (60 g) | all-purpose flour |
| Ā½ cup (120 ml) | dulce de leche, divided |
Instructions
Total time: 45 minutes Ā· Yield: 16 brownies
- Preheat the oven to 350Ā°F (180Ā°C). Grease an 8 x 8-inch (20 x 20-cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- In a saucepan, melt the butter over medium-low heat until it's completely melted. Add the cocoa powder, granulated sugar and dark brown sugar and stir very well. Allow to cool for about 3 minutes before continuing.
- Add the vanilla, then the eggs one at a time, beating between each addition. Add the salt, baking powder and flour and stir until just combined and there are no more patches of flour.
- Spread about half of the batter into the prepared pan and drop Ā¼ cup (60 ml) of the dulce de leche on top in dollops before swirling lightly with a toothpick or knife. Top with the remaining batter and the remaining dulce de leche and swirl again slightly.
- Bake the brownies for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean of batter. Allow the brownies to cool completely in the pan before cutting into bars.
- Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
Note: These brownies will work with either store-bought or homemade dulce de leche. For a semi-homemade version of dulce de leche, completely submerge a 14-ounce (420-ml) can of sweetened condensed milk in a large saucepan of simmering water for 2 to 3 hours, refilling the pan with boiling water as needed to keep the can submerged; allow to cool completely on a wire rack before attempting to open the can since the contents will be hot and under pressure!