Dulce de Leche Brownies

Adapted from David Lebovitz

8 tablespoons (115g) 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 teaspoon kosher salt

1 cup (140g) flour

1 cup Dulce de Leche  (store bought or homemade)

*I thought these lacked some instant espresso powder… but that’s just me. Next time, I’d add in a teaspoon or two into the melting chocolate.

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) 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.

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 and vanilla. Stir in the salt and flour until just incorporated. Don’t over mix at this stage, or the brownies will be tough. 

Scrape half of the batter into the prepared pan.

Drop decent sized blobs of  Dulce de Leche, evenly spaced, over the brownie batter. 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 30 to 35 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely. 

They’re better the second day… but good luck getting them to last that long.

Recipe Source: http://flour-child.net/2011/05/05/dulce-de-leche-brownies/