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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
8 tablespoons unsalted butter, cut into 4 pieces
6 oz bittersweet or 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
1 cup dulce de leche
Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out after they've baked. Spray the pan/foil with nonstick cooking spray.
Add the butter to a medium saucepan and set over low heat. Melt the butter, stirring occasionally. Add the chocolate and continue cooking over low, stirring constantly, until the chocolate is melted and smooth. Turn off the heat under the pan and whisk in the cocoa powder. Add the eggs, one at a time, beating well after each addition. Stir in the sugar and vanilla and, finally, the flour. The batter will be very thick.
Transfer half of the batter to the prepared pan and spread in an even layer. Dollop about one third of the dulce de leche over the batter and use a thin knife to swirl the two together (just a few times). Spread the remaining brownie batter in the pan, then dollop the remaining dulce de leche on top and again use a thin knife to swirl the them together.
Bake for 35-45 minutes, or until the brownies feel just slightly firm on top and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely before removing and cutting into squares.
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DULCE DE LECHE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
8 tablespoons unsalted butter, cut into 4 pieces
6 oz bittersweet or 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
1 cup dulce de leche
Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out after they've baked. Spray the pan/foil with nonstick cooking spray.
Add the butter to a medium saucepan and set over low heat. Melt the butter, stirring occasionally. Add the chocolate and continue cooking over low, stirring constantly, until the chocolate is melted and smooth. Turn off the heat under the pan and whisk in the cocoa powder. Add the eggs, one at a time, beating well after each addition. Stir in the sugar and vanilla and, finally, the flour. The batter will be very thick.
Transfer half of the batter to the prepared pan and spread in an even layer. Dollop about one third of the dulce de leche over the batter and use a thin knife to swirl the two together (just a few times). Spread the remaining brownie batter in the pan, then dollop the remaining dulce de leche on top and again use a thin knife to swirl the them together.
Bake for 35-45 minutes, or until the brownies feel just slightly firm on top and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely before removing and cutting into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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