« SUNDAY SMALL BITES WEEK 1 - INGREDIENT:SHRIMP | Main | PHOTOHUNT - "ELECTRIC" »

DULCE DE LECHE BROWNIES

dulche%20de%20leche%20brownies.JPG

I love David Lebovitz and all of his wonderful recipes. He has a recipe for Dulce de Leche Brownies in his book "The Sweet Life in Paris". I made these brownies, but instead of Dulce de Leche, I used a caramel sauce I had a jar of. It's called Spice Walnut Currant Caramel Sauce, made by The King's Cupboard. The brownies are so good. Moist, chocolatey, and the spiced caramel sauce was just perfect in them.

The photos are not very good, but I wanted you to get an idea of what they look like.

dulche%20de%20leche%20brownies%202.JPG

Dulce de Leche Brownies
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.
dulche%20de%20leche%20brownies%203.JPG

Comments (3)

Barb Cabot:

Wow-those look wickedly rich and good.

OMG, those look so good! Probably so bad for me which makes it even more tempting!

Eden-They were good! Could use one right now!

Kim:

Man, those look fabulous!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on September 8, 2009 1:09 AM.

The previous post in this blog was SUNDAY SMALL BITES WEEK 1 - INGREDIENT:SHRIMP .

The next post in this blog is PHOTOHUNT - "ELECTRIC".

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel