Dulce de Leche Brownies
Dulce de Leche Brownies might be just the American recipe you are searching for. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. This hor d'oeuvre has 250 calories, 3g of protein, and 14g of fat per serving. This recipe is liked by 1423 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of dark chocolate, granulated sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Brown Eyed Baker. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 21%, this dish is rather bad. Try Sweet & Salty Brownies: Dark Chocolate Fudge Brownies with Dulce De Leche, Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, and Dulce De Leche Brownies for similar recipes.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
11 ounces dark chocolate, coarsely chopped
¾ cup dulce de leche
5 eggs, at room temperature
1¼ cups all-purpose flour
1½ cups granulated sugar
½ cup light brown sugar
1 teaspoon table salt
1 cup unsalted butter, cut into 1-inch cubes
2 tablespoons dark unsweetened cocoa powder
2 teaspoons vanilla extract
Equipment:
baking paper
oven
frying pan
whisk
bowl
double boiler
spatula
offset spatula
toothpicks
wire rack
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment; set aside.2. In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.3. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.4. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.5. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.6. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the dulce de leche over the brownie layer in a zigzag pattern, making sure the dulce de leche doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the dulce de leche evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the dulce de leche layer.7. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. Remove the brownies from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.
Step by step:
1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment; set aside.
2. In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.
3. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.
4. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
5. Add three eggs to the chocolate mixture and whisk until just combined.
6. Add the remaining eggs and whisk until just combined.
7. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
8. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
9. Pour half of the brownie mixture into the pan and smooth the top with a spatula.
10. Drizzle about ¾ cup of the dulce de leche over the brownie layer in a zigzag pattern, making sure the dulce de leche doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the dulce de leche evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the dulce de leche layer.
11. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
12. Remove the brownies from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.
Nutrition Information:
covered percent of daily need
