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Dulce de Leche Brownies Ingredients:
8 tablespoons butter, cut into pieces, plus more for greasing the pan
6 ounces bittersweet or semi-sweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup toasted pecans or walnuts (optional)
1 cup dulce de leche or confiture de lait (see recipe below)
Instructions:
Preheat the oven to 350 degrees. Generously grease an 8" square pan and line the bottom with parchment or wax paper (this makes them much easier to remove).
Melt the butter in a medium saucepan over medium heat. Reduce the heat to low and add the chocolate, stirring until melted. Remove from heat and whisk in the cocoa powder until smooth. Pour the mixture into a large mixing bowl.
Add the eggs, one at a time, then stir in the sugar, vanilla and flour. Mix in the nuts, if using.
Scrape half of the batter into the pan. Drop 1/3 of the dulce de leche in evenly spaced dollops over the batter, then drag a knife through the dollops ever so slightly to swirl it. Spread the remaining brownie batter over the top, making sure the dulce de leche is completely covered, then repeat by dolloping the remaining dulce de leche over the top of the batter. Again, use a knife to swirl the dulce de leche slightly (don't stick the knife completely through the batter to the bottom of the pan, just use it to swirl the top layer).
Bake for 30-45 minutes, depending on your oven, or until the center of the brownies feels slightly firm. Remove from the oven and cool completely before cutting.
These brownies will keep well for up to three days in an air tight container.
Makes 12 brownies.
Dulce de Leche Recipe
Preheat the oven to 425 degrees. Pour 1 14 oz can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Cover tightly with aluminum foil. Place the baking dish inside a larger baking dish (such as a roasting pan) and fill it with hot water until it reaches halfway up the sides of the smaller baking dish.
Bake for 1-1 1/4 hours or until the condensed milk is nicely browned and caramelized on top. Check periodically while baking to make sure there is enough water in the roasting pan, refill if necessary.
Let the dulce de leche cool completely and then whisk until smooth. Store in the refrigerator until ready for use. This is great as a topping on ice cream or pound cake.
Recipes courtesy of David Lebovitz's "The Sweet Life in Paris"
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