Dulce de Leche Brownies

More hugs go out to David Lebovitz for this amazing recipe. The result is a rich and dense brownie with that moist texture that truly makes a brownie shine. In this case, the key ingredient is Dulce de Leche which is mixed into the batter.

Initially I was worried it would make the brownies too "gooey" so I only added it as a middle layer. David's recipe calls for it mixed into the middle and then again on the top. I should trust David for he does know best. The brownies were far from gooey and next time I will definitely add the second layer of that creamy, caramel delight
to the top of them as well.

This is the second recipe I have made from David's book The Sweet Life in Paris. I smiled with glee when I saw it too started out with a melted heavenly blend of chocolate and butter. I believe this was somehow missed in the 10 commandments:

"Thou shall start out all good things with chocolate and butter."

Dulce de Leche

The original recipe can be found on David's site but I have re-posted here as well.

Dulce de Leche Brownies

Makes 12 brownies

8 tablespoons (115g) salted or 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 cup (140g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta)

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. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang 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, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. 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 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage:These brownies actually become better the second day, and will keep well for up to 3 days.

ENJOY !!!

Dulce de Leche photo: © Danelle Mccollum