Dulce De Leche Brownies
Last fall, I saw Maria’s dulce de leche brownies show up in my feed reader, and I haven’t been able to get dulce de leche brownies out of my head ever since. They fell off of my radar for awhile; planning for Thanksgiving and then diving head-first into Christmas baking consumed the food portion of my brain, but last week I was looking for something in my pantry, and saw two jars of dulce de leche staring back at me. The brownies suddenly came back to me, and within a few hours, I was standing in my kitchen enjoying a warm, fudgy brownie.
I took this idea and executed it with my favorite brownie recipe of all time, the Baked Brownie. I used the same technique as I did in the Sweet and Salty Brownies, which is to prepare the base brownie batter, pour half of it into the pan, and then cover that layer with the thick, sweet dulce de leche, and top it off with the remaining brownie batter.
Thick, fudge-like brownies packed with chocolate flavor with pockets of dulce de leche running throughout the middle of the brownies. These are incredibly rich and utterly wonderful. I couldn’t stop taking a little corner here, a little corner there every time I walked past the container after I had made them. Now I’m so sad that they’re gone!
That’s how you know something is definitely worth making again!
Dulce de Leche Brownies
- 1¼ cups (156.25 g) all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces (311.85 g) dark chocolate, coarsely chopped
- 1 cup (227 g) unsalted butter, cut into 1-inch cubes
- 1½ cups (300 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup (169.5 g) dulce de leche
- 1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment; set aside.
- 2. In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.
- 3. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
- 4. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
- 5. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
- 6. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the dulce de leche over the brownie layer in a zigzag pattern, making sure the dulce de leche doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the dulce de leche evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the dulce de leche layer.
- 7. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. Remove the brownies from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.