How to Prepare Homemade Dulce de Leche Brownies

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Make Any-night-of-the-week Dulce de Leche Brownies. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Dulce de Leche Brownies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dulce de Leche Brownies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dulce de Leche Brownies is 9 brownies. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dulce de Leche Brownies estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Dulce de Leche Brownies using 10 ingredients and 16 steps. Here is how you cook that.

Chocolate and caramel are a great combination. Inspired by David Lebovitz, https://www.davidlebovitz.com/dulce-de-leche/ Here is a quick path to awesome flavor.

Ingredients and spices that need to be Make ready to make Dulce de Leche Brownies:

1. 8 tbsp unsalted butter, cut into 8 pieces
2. 6 oz. bittersweet chocolate, finely chopped
3. 1/4 cup unsweetened cocoa powder, regular or Dutch-process
4. 3 large eggs, room temp
5. 1 cup cane sugar
6. 1 tsp vanilla extract
7. 1 cup AP flour
8. 1 tsp instant espresso
9. Several pinches Maldon sea salt flakes
10. 1 cup Dulce de Leche, room temp (see recipe)

Instructions to make to make Dulce de Leche Brownies

1. Preheat the oven to 350º
2. Line an 8" pan with foil, and grease with butter.
3. Whisk the flour and espresso together in a medium mixing bowl.
4. Place the butter pieces face down in a medium sauce pan on very low heat. A little OCD, but it works.
5. When the butter is nearly melted, add the chocolate. Whisk well until the chocolate is melted.
6. Remove from the heat, add the cocoa, and whisk until smooth.
7. Add the eggs, one at a time, whisking well each time.
8. Stir in the sugar, vanilla, and flour mixture.
9. Use a spatula to thoroughly mix the batter, scraping down the sides and make sure no dry ingredients are on the bottom.
10. Pour half of the batter into the baking pan. Using a small offset spatula, smooth the surface of the batter.
11. Drop 9 tablespoons of the dulce de leche onto the batter. Using a butter knife, swirl through the batter.
12. Pour the remaining batter into the pan. Smooth the surface.
13. Repeat the 9 tablespoons of dulce de leche and leave as is, or swirl as preferred.
14. Bake for 25-30 minutes, until the top is slightly jiggly. Do not overbake, or the batter will turn out dry. Unless you like your brownies cakie rather than fudgy.
15. Remove from the oven, sprinkle with Maldon salt, let cool for 30 minutes.
16. Once cool, lift the brownies out of the pan. Plate to serve, or refrigerate for 24 hours for better texture. If you can wait.

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