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and.... Dulce de Leche Brownies.... oh... MY!
Joined: Jul 17, 2006
Posted to Thread #16454 at 3:36 am on Oct 14, 2009
Dulce de Leche 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.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 16454. Heather in SF, somehow I missed your link to making Dulce de leche [LINK] - DawnNYS - 4:51pm on 10/13/09 (16)
- Hi Dawn, perhaps you have seen a pic of me and Pat when we met up this summer, but now I'm Big Red.. - Heather_in_SF - 9:05pm on 10/13/09
- Does it have to stay in the tin? Couldn't you empty the milk into - emtd - 11:19pm on 10/13/09
- Traditionally it's made by simmering for 3 hours, stirring constantly. - Heather_in_SF - 5:28am on 10/14/09
- The picture of this dulce de leche pie is enough to make anyone swoon! [NT] [LINK] - cheezz - 3:30am on 10/14/09
- Is that all whipped cream?! [NT] - DawnNYS - 3:47am on 10/14/09
- Seems so... - MariaDNoCA - 4:54am on 10/14/09
- Oh wow, that looks so great!!! I like the mousse idea. I'm a bit obsessed with this stuff lately. [NT] - Heather_in_SF - 5:30am on 10/14/09
- Here's another, quicker way, to make dulce de leche from David Lebovitz, adapted [LINK] - cheezz - 3:34am on 10/14/09
- and.... Dulce de Leche Brownies.... oh... MY! [LINK] - cheezz - 3:36am on 10/14/09
- I made this last Friday - I haven't tried it yet, since taking it out of the oven. [NT] - LisainLA - 3:44am on 10/14/09
- I don't mean to be naive, but at the price of condensed milk, why not just - DawnNYS - 3:50am on 10/14/09
- no, no, no, no!!! It is quite different from caramel ice cream topping... so creamy smooth! [NT] - cheezz - 3:51am on 10/15/09
- For all of you who have the 99 cent only stores..... they have the sweet. cond. milk for 99 cents! [NT] - cheezz - 3:52am on 10/15/09
- This is the recipe I used for Erin's Carmelitas- sooo goood! [NT] - CynUpstateNY - 8:57am on 10/14/09
- A reason / advantage to the "in the can" and crockpot cooking method >>> - Heather_in_SF - 1:13am on 10/15/09
- And one less pot to wash! [NT] - DawnNYS - 2:50am on 10/15/09