When the wind is howling and whirling snowflakes blur your vision, baking a batch of brownies can be so comforting. I get lost in the intoxicating aroma of melted butter and chocolate mixed with gorgeous Dutch-process cocoa powder. Dulce de leche brownies are the ultimate form of decadence. On their own, dulce de leche and chocolate are intense and rich. The combination of these two ingredients can seem overpowering to some, but oh so satisfying to others. The silky dulce de leche oozes to the surface of the brownies. The result: a chewy, sticky, decadent dessert.
Recipe Source: David Lebovitz
Yields 12 portions
8 tablespoons (115g) salted or unsalted butter, cut into pieces (I used unsalted butter)
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped (I used bittersweet)
1/4 cup (25g) Dutch-process cocoa powder
1 cup (200g) sugar
1 teaspoon pure vanilla extract
1 cup (140g) all-purpose flour
1 cup (100 g) toasted pecans or walnuts, coarsely chopped (optional, I did not use any)
1 cup Dulce de Leche
1) Preheat the oven to 350F.
2) Butter an 8-inch square pan and line it with parchment paper.
3) Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water.
4) Remove the bowl from the heat and whisk in the cocoa powder until smooth.
5) Add in the eggs one at a time.
6) Stir in the sugar.
7) Add the vanilla.
8) Fold in the flour.
9) Mix in the nuts if you are using any.
10) Pour half of the batter into the prepared pan.
11) Spread the dulce de leche onto the layer of brownie batter.
12) Pour the rest of the batter over.
13) Use a knife to swirl the batter slightly to create a marbled effect.
14) Bake for 35 to 45 minutes, until the centre feels just slightly firm.
15) Remove from the oven and cool completely.
Store the brownies for up to 3 days.