These brownies are festive and something you could serve at a Halloween party! I just didn’t have time to blog about them sooner. Oops! That is okay though because the month of November is festive enough where you can serve these amazing brownies. They are rich, fudgy, decadent and oh so delicious with puddles of dulce de leche. Yes, these brownies won my heart when I heard it required to swirl in dulce de leche. It is so creamy, thick, sweet and milky. A perfect pair to these decadent brownies.
A good thing about these brownies is they can be made in advance and stored in the fridge, packaged well. They will taste just as good, if not better days later! I’d like to thank David Lebovitz for sharing these amazing brownies, I can’t wait to make them again with the extra dulce de leche I have, and the nuts for texture and crunch.
Dulce de Leche Brownies Adapted From The Sweet Life in Paris
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 (100g) toasted pecan or walnuts, coarsely chopped
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line a 8-inch square pan with a long sheet of aluminum foil that covers that covers the bottom and reaches up 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, it using.
Scrape half of the batter into the prepared pan. Here comes the fun part. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through 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.
Bake for 35 to 40 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
You see the dulce de leche? Wait till you take a bite out of that center!
And if a brownie with dulce de leche wasn’t enough… I thought some vanilla bean ice cream would be a good idea as well! ;)
Make these brownies ASAP!