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. Photo courtesy of Chef Leticia.
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. Read more
In our recent post Welcome to Gullah Country! we interviewed Chef David Young, owner of Roastfish and Cornbread Restaurant in Hilton Head Island, South Carolina. Graciously, he agreed to share his recipe for sweet potato cornbread, one of the restaurant’s signature dishes. Enjoy!
If you make this wonderful recipe, tell us what you think and share your photos with us on Facebook, Twitter, or by linking to your own blog post in the comments section below.
Sweet Potato Corn bread
It took over a year to perfect this recipe. It is easier for me to make something just from feeling and tasting, rather than harnessing a flavor with words and writing them down, I had to test many different formulations and ingredients to find the perfect union of flavor and spice. After many taste tests, here it is. I wrote it just for you.
Dchefs’ Sweet Potato Corn bread™
I did not want to give you the same old corn bread, I was not satisfied with basic corn bread and I hated it because the flavor did not punch me in the taste buds. I wanted to make something that was unique so I took two traditional ingredients, corn meal and sweet potatoes and created a new taste sensation.