I didn't change much from this recipe by The Merchant Baker, and really, any brownies can be dulce de leche brownies - just add a few dollops to the batter and swirl around - so feel free to adapt this to your favorite recipe or store-bought mix.
2/3 c cocoa (I used Nestle)
1 1/2 c sugar
1/2 c powdered sugar
3/4 tsp salt
1 c flour (I used all purpose)
1/2 tsp baking powder
3 large eggs
1/2 c oil (I used olive)
2 tbsp water
2 tsp vanilla
1/2 (+ some extra) dulce de leche at room temperature, or slightly warmed in microwave (I used what Bailey brought me from Uruguay, but it can be found in the States - check specialty grocers or the "world foods" aisles)
[Note: I left out chocolate chips and espresso powder and these didn't suffer one bit!]
- Preheat oven to 350. Grease square baking pan.
- Whisk together dry ingredients.
- Add eggs, oil, water, and vanilla to dry mixture and stir until smooth.
- Pour just over half the batter into pan.
- Drop generous spoonfuls of dulce de leche over batter and swirl, making sure there is dulce in all areas without overspreading it.
- Pour the remaining batter over and gently spread to cover. Drizzle any remaining dulce de leche on top.
- Bake 35 minutes for a 9" pan, 45 minutes for 8". Fork inserted into center should come out (mostly) clean. Allow to cool before cutting.
Enjoy - these are decadent on their own or pair well with ice cream.
|They also don't last long in an office of 4 women...|