Ever spend time alone with dulce de leche? You’re about to. This fudgy, salty, caramel-ly brownie is one well worth adding to your repertoire.
Recipe: The Epic Brownie
Ingredients
- 1 lb. dark chocolate, chopped
- 3 sticks unsalted butter
- 13 oz. can dulce de leche
- 1 cup sugar
- 1 Tb. vanilla
- 6 eggs
- 1 2/3 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 1/2 tsp. salt
- 1 Tb. instant coffee granules
- 1 cup chocolate chips
- 1 cup chopped nuts (or could be toffee bits, crushed oreos, mint chips etc.)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and set aside.
- Melt the butter, 1 lb. of chocolate and dulce de leche together in the microwave or oven a double-boiler. If melting in the microwave, heat for 60 seconds, then stir. Repeat in 30 second increments, if needed. Allow to cool a little.
- Mix flour, cocoa, salt, and coffee granules together in a separate bowl.
- Whisk eggs, sugar and vanilla into the chocolate mixture. Then slowly incorporate the dry mixture ad whisk until just combined.
- Finally add the chocolate chips and chopped nuts, stir well.
- Pour the caramel brownie batter into the dish and bake for 35-45 minutes. DO NOT OVER BAKE. Check at 35 minutes with a toothpick. The moment the toothpick comes out mostly clean, remove from the oven. The brownies continue to cook a little as they’re cooling, but you don’t want them to be overcooked.
- Allow the brownies to cool completely. Cut into 12 large, 18 medium, or 24 small squares. Clean the knife with a paper towel in between cuts to insure the edges are as smooth as possible.
- Carefully remove the homemade brownies with a spatula.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12 – 24 …depending on how small/large you cut them
Recipe provided by A Spicy Perspective