I’ve really been loving dulce de leche lately. I just love the flavor. It’s perfectly sweet and has a deep caramel flavor that adds a lot of depth to baked goods. I’ve had these brownies on my must-try list for a while now, and I recently made a huge batch of homemade dulce de leche, I thought now was a good time to try them. With 6 ounces of chocolate and some additional cocoa powder, these brownies were very rich and chocolaty, but you will get no complaints from me! The dulce de leche added so much depth to the flavor. It didn’t stand out, but rather added to the brownies and deepened their flavor. I swirled in my dulce de leche a little more than necessary. I need to be quicker on the marbling, but it didn’t affect the taste one bit. These are some wonderful, ooey gooey brownies, and definitely one of my new favorites! I would say that they’re more on the fudgy side, which is just how I like it.
Dulce de Leche Brownies
Source: David Lebovitz
8 tablespoons unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup toasted pecans or walnuts, coarsely chopped, optional
1 cup dulce de leche
Preheat the oven to 350 degrees.
Grease the bottom and sides of an 8×8-inch pan. Melt the butter in a medium saucepan. Add the chocolate on low heat until melted. Remove from heat and whisk in cocoa powder until smooth. Add eggs one at a time, followed by the sugar, vanilla, and flour. Add nuts if using.
Pour half the batter into prepared pan. Dollop one third evenly over the batter. Swirl with a knife to marble. Add remaining brownie batter on top, then drop the remaining dulce de leche in spoonfuls over batter. Swirl slightly.
Bake for 35 to 45 minutes, or until knife comes out with a few moist crumbs attached. Cool completely, then cut into squares.