Here is a great recipe for Dulce de Leche Brownies. I bought a can of Dulce de Leche at the grocery store, and I thought this was the perfect recipe to try it on. Hope you enjoy!
Dulce de Leche Brownies (David Lebovitz)
8 tablespoons butter
6 ounces bittersweet or semisweet chocolate, finely chopped (i used chocolate chips)
1/4 cup unsweetened cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup dulce de leche (you can find this in the mexican section of your grocery store, or make your own!)
Preheat the oven to 350 degrees.
Line a 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.