A while back, I fell in love with a brownie. Oh yes, it was double chocolatey heaven and really just about the best brownie recipe I’ve ever made. I’m here to kick it up a notch. Last week I was telling you about the easiest dulce de leche EVER. Well that dulce de leche was awesome with apples and quite frankly, it rocked eating it right out of the can. Oh yes, I did. But it was destined for something more, it was destined for greatness and here it is.
These brownies are incredible. The deep chocolate flavor is only made more decadent by the addition of espresso powder and then I dolloped and swirled dulce de leche into the batter. Heaven. Pure heaven. The caramel and chocolate co-mingle into brownie perfection. This was even better than eating it straight out of the can.
*What’s your favorite thing to add to brownies or do you just like them straight up?
Dulce de Leche Brownies Adapted from Baked: New Frontiers in Baking
One recipe dulce de leche (you won’t need even half of it but I’m sure you’ll find another use for the leftover)
1 1/4 c. all-purpose flour
1 tsp salt
2 Tbsp dark unsweetened cocoa powder (preferably Valrhona)
11 oz high-quality dark chocolate (60-72% cacao), coarsely chopped
1 c. (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder
1 1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract
– Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13-inch glass or light-colored metal baking pan.
– In a medium bowl, whisk the flour, salt and cocoa powder together.
– Put the chopped chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
– Turn off the heat, but keep the bowl over the water and add the sugar. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
– Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
– Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (do not whisk), fold the flour mixture gently into the chocolate until just a bit of the flour mixture is visible. Do not over mix.
– Pour the batter into the prepared pan and smooth the top. Dollop with dulce de leche and swirl with the tip of a knife.
– Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut into squares.