Dulce de Leche Brownie Recipe
I thought I’d share this recipe for Dulce de Leche Brownies. I had several jars of the dulce de leche in my refrigerator, waiting to be used. And since I happened to be craving chocolate brownies, I though – “Why not combine the two?”
In the past, I’ve used homemade Dulce de Leche in this recipe, although you can use store-bought. I think these brownies are really fun to make: who doesn’t like swirling caramel? Just be careful not to overdo it. You wanted big, gooey pockets of dulce de leche, not thin lines of it. So don’t overdo it!
Dulce de Leche Brownies
Adapted from The Sweet Life in Paris (Broadway Books)
- 8 tablespoons (115g) salted or unsalted butter, cut into pieces
- 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
- 1/4 cup (25g) unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) flour
- optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
- 1 cup Dulce de Leche (or Cajeta)
Preheat the oven to 350 degrees (175 C).
Line an 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up 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. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. 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, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, by heaping spoonfuls, evenly spaced over the brownie batter. Then drag a knife through the dulce de leche mounds 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, again.
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 will keep well for up to 3 days at room temperature. They can be frozen for up to two months
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