I’m home from my cruise to the Bahamas.
Whew. I am stuffed, y’all.
My days consisted of waking up, eating breakfast, laying back down (in the sun, of course), eating lunch, laying down, eating dinner, eating dessert, drinking umbrella drinks, and laying back down (to sleep).
Strangely enough, when I got home my family refused to let me continue on with that schedule. They did, however, encourage the desserts.
I made brownies. They are magical.
I’m pretty sure that everyone likes a thick and gooey brownie. I mean, if there are people out there who don’t like big slabs of chocolatey goodness, then I’ve certainly never met them.
I had a bit of dulce de leche left over from last month and though maybe you all did too. (You did all obey my command to make your own dulce de leche, right?) I figured I’d be better off swirling it into my favorite brownie recipe rather than just finishing it off with a spoon.
This is my most favorite brownie recipe ever, but feel free to just use a box mix if you’re feeling lazy.
Dulce de Leche Brownies
- 1 cup butter 2 sticks
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1/2 - 1 cup dulce de leche depending on how caramel-y you want it
- Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until well combined.
- Pour half of the batter into the prepared pan. Drop spoonfuls of half of the dulce de leche over the top and swirl with a butter knife. Top with the remaining brownie batter and dulce de leche, swirling with a knife. Bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
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