Dulce de Leche Brownies
Chocolate and caramel are a great combination. Inspired by David Lebovitz,
https://www.davidlebovitz.com/dulce-de-leche/
Here is a quick path to awesome flavor.
Dulce de Leche Brownies
Chocolate and caramel are a great combination. Inspired by David Lebovitz,
https://www.davidlebovitz.com/dulce-de-leche/
Here is a quick path to awesome flavor.
Cooking Instructions
- 1
Preheat the oven to 350º
- 2
Line an 8" pan with foil, and grease with butter.
- 3
Whisk the flour and espresso together in a medium mixing bowl.
- 4
Place the butter pieces face down in a medium sauce pan on very low heat. A little OCD, but it works.
- 5
When the butter is nearly melted, add the chocolate. Whisk well until the chocolate is melted.
- 6
Remove from the heat, add the cocoa, and whisk until smooth.
- 7
Add the eggs, one at a time, whisking well each time.
- 8
Stir in the sugar, vanilla, and flour mixture.
- 9
Use a spatula to thoroughly mix the batter, scraping down the sides and make sure no dry ingredients are on the bottom.
- 10
Pour half of the batter into the baking pan. Using a small offset spatula, smooth the surface of the batter.
- 11
Drop 9 tablespoons of the dulce de leche onto the batter. Using a butter knife, swirl through the batter.
- 12
Pour the remaining batter into the pan. Smooth the surface.
- 13
Repeat the 9 tablespoons of dulce de leche and leave as is, or swirl as preferred.
- 14
Bake for 25-30 minutes, until the top is slightly jiggly. Do not overbake, or the batter will turn out dry. Unless you like your brownies cakie rather than fudgy.
- 15
Remove from the oven, sprinkle with Maldon salt, let cool for 30 minutes.
- 16
Once cool, lift the brownies out of the pan. Plate to serve, or refrigerate for 24 hours for better texture. If you can wait.
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