Dulce de Leche Brownie Recipe
Last week, we introduced you to Chef Leticia Moreinos Schwartz, in our post, The Best of Latin Baking. If after seeing the post, you were craving for one of those sweet treats, we have just the cure for you. Chef Leticia provided us with the scrumptious Dulce De Leche Brownie recipe, originally created by Pastry Chef David Lebowitz. Enjoy!
Dulce de Leche Brownies
Yield: Serves 12
8 Tablespoons (120g) unsalted butter, cut into pieces, plus more for the pan
6 ounces (170g) bittersweet chocolate
1/4 cup (30g) unsweetened cocoa powder
3 large eggs, at room temperature
1 cup (120g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup (250ml) dulce de leche
Pre-heat the oven to 350F. Grease an 8-inch square pan and line the bottom with parchment paper.
1. Melt the butter in a saucepan. Add the chocolate and stir constantly over low heat until melted. Remove from heat and whisk in the cocoa powder until smooth.
2. Add the eggs one at a time, then stir in the sugar, vanilla, and flour.
3. Scrape half the batter into the prepared pan. Drop one-third of the dulce de leche in prune-sized dollops, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over the top, then drop more dulce de leche by the spoonful. Use a knife to swirl the dulce de leche ever so slightly – if you overdo it, the whole thing will bake into a bubbly mess. Just drag the knife once or twice through the batter and leave it at that.
4. Bake until the center feels just slightly firm, about 45 minutes. Remove from the oven and cool completely.
These brownies actually become better the second day, and will keep well for up to three days.
Photo courtesy of Chef Leticia Moreinos Schwartz