Dulce De Leche Brownies
These Dulce De Leche don’t need an introduction. Just know they are amazing! They may have a fancy sounding name but they are incredibly easy to make. Normally, I don’t gravitate towards brownies but the simplicity in this recipe encouraged me to give them a try- and I am so happy I did.
It’s both a curse and blessing that they require little effort to make- a blessing because you can whip them up in no time and a curse because you can’t stop eating them.
I first discovered the recipe for Dulce De Leche brownies while reading The Sweet Life in Paris by David Lebovitz. It’s a wonderful read about pastry chef David Lebovitz who moved from California to Paris. In it he shares his journey starting from his funny and sometimes frustrating encounters that comes with adjusting to a new culture- to amazing foolproof recipes like this one.
This book was actually extremely helpful before my trip to France last year. I learned a few things like: People will cut right in front of you- there is no concept of lines or personal space. Skip tennis shoes and wear chic but comfortable shoes when you’re out and about in the city. Tennis shoes is a dead giveaway you’re a tourist. Most importantly he included wonderful restaurant and bakery recommendations in Paris!
P.s These taste even better the next day!
Things You Should Know:
- Eggs should be at room temperature. Ingredients will incorporate better.
- Gently swirl the dulce de leche in the brownie batter. Mixing it around too much will cause a bubbly mess and the pockets of dulce de leche will disappear.
- Brownies need to completely cool before cutting.
- Most grocery stores carry dulce de leche.
Recipe and book can be found here.
- 8 TB unsalted butter, cut into pieaces
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 large eggs, at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup dulce de leche
- Preheat oven to 350 degrees F. Generously grease an 8-inch square pan with butter and line the bottom with a square of parchment paper.
- Melt butter in a medium sauce pan. Add the chocolate chips and stir constantly on very low heat until melted and smooth. Remove from heat and whisk in the cocoa powder until smooth.
- Add the eggs one at a time, then stir in the sugar, vanilla, salt and flour.
- Scrape half the batter into prepared pan, Drop 1/3 of the dulce de leche in prune-sized dollops, evenly spaced, over the brownie batter. Then drag a knife through to swirl slightly. Spread the remaining brownie batter over the top and drop the remaining dulce de leche over the batter. Again use a knife to SLIGHTLY swirl the dulce de leche, if you over do it, it will tun into a bubbly mess. **drag the knife one or twice max.
- Bake for 35-45 minutes, or until the center feels slightly firm. Remove from oven and allow to completely cool before cutting. I took mine out at 35 minutes. Oven temperatures vary, so check the brownies at 35 minutes.
Wow. I NEED these in my life.
yes you do! they are so yummy!