Sunday, October 7, 2012

Dulce de Leche Brownies

Preparation Time – about 10 minutes
Cooking Time – about 45 minutes
Yield -12 brownies
Adapted from David Lebovitz
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
 1 cup  Homemade Dulce deLeche
 optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped 

·    Preheat the oven to 350 degrees (175 C).
·    Line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper or foil, leaving an overhang on two opposite sides.

·    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, and then the flour. (Mix in the nuts, if using).
·    Scrape half of the batter into the prepared pan.
·    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.


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