For all of you chocolate fans who made two cans of sweetened condensed milk dulche de leche, here’s something yummy. Add pecans and you have turtle brownies. I adapted it from David Lebovitz: Dulce de Leche Brownies, who writes, “These brownies actually become better the second day, and will keep well for up to 3 days.” Yeah, right, as though these wouldn’t be eating within 12 hours.
Dulce de Leche Brownies
- 1/2 cup (1 stick) butter
- 1 1/2 cup semisweet or bitter sweet chocolate chips (plus more for mixing in to the batter if you like that)
- 1/4 cup unsweetened cocoa powder (I use Double Dark Dutch-process)
- 3 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 cup dulce de leche (optional: salt with fleur de sel or other flaky salt)
- Preheat the oven to 350 degrees Fahrenheit. Line a 8×8 inch baking pan with foil and grease the bottom and sides.
- Melt the stick butter in a medium saucepan.
- Turn off the heat, add the chocolate chips to the saucepan and and stir until the chocolate is melted, temporarily turning the heat back on if necessary (chocolate burns easily and quickly).
- Add in the cocoa powder and stir until smooth.
- Add in the eggs, stirring until combined one at a time.
- Mix in the sugar and vanilla.
- Add in the flour and stir until just incorporated. It will be pretty thick.
- Spread half of the batter into a the prepared baking dish. Drop 1/3rd of the caramel sauce over the batter and spread or swirl or glop it evenly depending on the thickness of your sauce. If you want to, sprinkle some extra chocolate chips on top of the caramel. Top with the remainder of the batter, and then spoon on the rest of the Dulce de Leche. You want glops for nuggets of caramel happiness when eating. I swirled mine, it looked pretty, but then it all melted together when cooking.
- Bake for 35-45 minutes, remove from oven and cool completely.