Dulce de Leche seems to be all the rage lately - so when I saw a can of it in my grocery store - I boughtit just to have on hand. When I felt like baking - I wanted to make something with that can that was taking up room in my pantry. So when I found this recipe - I knew it was the perfect choice! They were on the cakey side of brownies - but they were delicious with the carmely dulce de leche. I know why that stuff is so popular now!
- 8 tablespoons unsalted butter, cut into pieces
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 cup flour
- 1 cup toasted pecans or walnuts, coarsely chopped
- 1 cup Dulce de Leche
1. Preheat the oven to 350 degrees .
2. Line a 8-inch square pan with a long sheet of aluminum foil 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.
3. Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
4. Remove from heat and whisk in the cocoa powder until smooth.
5. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
6. Scrape half of the batter into the prepared pan.
7. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly.
8. 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.
9. Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely. Remove from pan and cut into squares.
Source: David Lebovitz