Dulce de Leche Brownies

 

What's more delicious than a chocolatey brownie? A chocolatey brownie filled with yummy dulce de leche. I've said it before and I will say it again, dulce de leche is better than caramel. I will find any excuse to use dulce de leche. I've even used it in my coffee.

Once I ate one of these brownies, I did not want to share, they were so good! This pan did not last very long in my kitchen. I just may have had two of these a day, I just could not resist them.

Dulce de Leche Brownies

Ingredients:

• 1 1/4 cups all purpose flour
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate chips
• 1 cup unsalted butter, cut into 1 inch cubes
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla extract
• 13.4 ounce can dulce de leche

Directions:

1. Preheat the oven to 350º F. Butter the sides and bottom of a metal 9x13 inch pan. Line the pan with parchment paper and butter the parchment paper.
2. In a medium bowl, whisk together the flour and cocoa powder.
3. Place the butter and chocolate chips into a a double boiler or in a bowl over simmering water. Heat, stirring occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the hot water. Add in both sugars and whisk until completely combined. Remove the bowl from over the water. The mixture should be at room temperature.
4. Add in 3 eggs and whisk just until combined. Add in the 2 remaining eggs and whisk just until combined. Add in the vanilla and stir just until combined.
5. Sprinkle the flour mixture over the chocolate. Use a spatula and fold the dry ingredients into the wet ingredients until there is just a trace amount of flour mixture still visible.
6. Pour half of the brownies mixture into the prepared pan and smooth the top using a spatula. Place small dollops of dulce de leche onto the brownie batter, keeping it away from the sides of the pan or it will burn. Spoon the remaining brownie batter over top of the dulce de leche. Using a spatula, smooth the brownie batter into an even layer covering the dulce de leche.
7. Bake for 30 minutes or until an inserted toothpick comes out with a few moist crumbs, rotating the pan halfway through the baking time. 
8. Remove the brownies from the pan and place on a cooling rack and allow to cool to room temperature before cutting.

Enjoy!!!

*Adapted from Brown Eyed Baker.