Dark Chocolate Brownies with Dulce De Leche
Do you know what’s better than brownies? Brownies that get better with age. Yup, you read that right – brownies that get better with age. Brownies you can bake the day before the craziness of a dinner party or bake sale and are actually improved by some time resting. Some time for the dulce de leche to mingle with the fudgy chocolate. And in the spirit of getting better with age I’ve waited a shamefully long time to share this recipe with you all. Yes, I’m aware that it looks like I baked these just the other day during the latest New England snow but no, I made these last year. At the time I felt that I was posting a lot of sweet things, so I put this away for a rainy day when life was chaotic and I needed a soft pitch. And between buying a home, planning a wedding, and starting night classes that rainy day of chaos has finally come! So enjoy these brownies and I’ll see you on the flip side with a recipe made in our new home!
Dulce De Leche Brownies (adapted from David Lebovitz)
Makes one 8×8 pan of brownies
These brownies are best the next day, so if you can afford to take the time bake these ahead of time, you should do so.
1 stick butter, cut into 8 pieces
6 ounces bittersweet chocolate, chopped
¼ cup cocoa powder
3 large eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1 cup dulce de leche
Preheat your oven to 350 degrees and line an 8×8 baking dish with aluminum foil such that the foil reaches up all sides (you may need to use two sheets of foil crossed over each other to achieve this).
Place your butter in a medium saucepan set over low heat and slowly melt, stirring occasionally until entirely melted. Add your chocolate and continue cooking over low heat, stirring often, until your chocolate is completely melted. Remove from heat and whisk in your cocoa powder until no lumps remain. Add your eggs, one at a time, whisking immediately and vigorously to prevent them from cooking before becoming fully incorporated. Finally, mix in your sugar, vanilla and then your flour.
Pour half of your batter into the baking dish, spreading it evenly, then drop a third of your dulce de leche by the tablespoon onto the batter. Use a knife to swirl the dulce de leche to spread it out slightly. Pour your remaining brownie batter over the dulce de leche swirls and spread it in an even layer, then drop your remaining dulce de leche over the top and again swirl slightly.
Bake the brownies for 35 to 45 minutes until the center is just set, then remove from the oven. If using a glass baking dish allow them to cool in the dish for 5 minutes and then lift the brownies and foil out of the dish and place on a wire rack to finish cooling. If using a metal baking dish you may leave them in the dish until they’ve cooled completely.