Dulce De Leche Brownies

by Cate on December 27, 2004

Caramel Dulce Layer
1 can Dulce De Leche — (14 ounce) chilled one hour

Brownie Layer
1 cup unsalted butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup plus 2 tablespoons all purpose flour
3/4 cup cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 F. For brownie Layer, line a 9-by-13-inch baking pan with buttered parchment paper that you leave overlapping with a 2-inch extension. If you do not have parchment paper, use foil. In a mixing bowl, or mixer, blend the butter, sugar, eggs, and vanilla well. Stir in the cocoa, flour, baking soda and salt. Spread the batter in prepared pan. Distribute the dulce de leche in dollops all over the batter. Swirl with a knife. Place pan on baking sheet. Bake 26-30 minutes until just set. Cool well. Using the parchment paper overlap to assist, lift loaf out of pan. Chill well in refrigerator (30-45 minutes) before cutting into squares or bars.

Sweetnicks’ Notes: Definitely a WOW recipe, and a favorite of ours. Dense, fudgy and full of caramely goodness.

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