Dulce de Leche Brownies
Food is love. There is nothing that brings me more joy that cooking and baking for others. So while some people think that when cooking for a living, I wouldn’t want to do it on my off time, they couldn’t be more wrong. Yes, there are times I’m exhausted and just want to order Thai food. But when I give someone something I make, it’s truly an expression of my love. We spent last weekend out east celebrating the birthday of a dear friend. Naturally, I hopped off the train with a huge bag of desserts in hand, one of which were these brownies.
Not to brag, but I have the best brownie recipe, ever. They are practically pure fudge and I wouldn’t have them any other way. This adaptation of my original recipe I developed for Tasting Table swirls in homemade dulce de leche (it only takes 1 ingredient and is super easy to make) in addition to chunks of dark chocolate for a sweet and rich brownie that you’re sure to lose your shit over.
Now, I’d suggest making these the day before and chilling overnight. Like I said, they’re next-level fudgy, so you want them chilled to be able to cut them into perfect squares. Then, let them temper to room temperature before serving for optimal enjoyment. However, if you’re impatient like me, feel free to go rogue and start them eating out of the pan with a spoon.
PRO TIP: This recipe is perfect to make extra special, if you know what I mean. *wink, wink*
Dulce de Leche Brownies
Yield: 16 brownies
Prep Time: 20 minutes, plus cooling time
Cook Time: 2 hours and 50 minutes
Total Time: 3 hours and 10 minutes, plus cooling time
One 14-ounce can sweetened condensed milk
8 ounces bittersweet chocolate, cut into ¼-inch pieces
2 tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup all-purpose flour
1 cup dark chocolate chips
- Place the can of sweetened condensed milk in a large pot and cover with 2-inches of water. Bring to a simmer and cook, adding water as needed to keep the can covered, for 2 hours. Remove the can from the water and let cool completely, then open and transfer to a bowl.
- Preheat the oven to 350° and line a 8-inch square pan with parchment paper.
- In a medium glass bowl, combine the bittersweet chocolate, cocoa powder and butter. Set the bowl over a small saucepan of simmering water and let melt, stirring occasionally until a smooth ganache comes together.
- Meanwhile, in a large mixing bowl, mix the sugars, vanilla extract, salt, instant espresso powder and eggs until well incorporated. Once melted, stir the chocolate mixture into the bowl with the sugar mixture until smooth. Fold in the flour until a batter comes together followed by the chocolate chips.
- Pour half batter into the prepared pan and spread into an even layer. Spoon half of the dulce de leche over the first layer, then cover with the remaining batter. Spoon the remaining dulce de leche over the top and swirl into the batter with the tip of small knife. Bake until just set, 45 to 50 minutes. Let cool completely, then remove from the pan and cut into 16 squares, and serve.