Dulce De Leche Brownies Recipe by Jim Kennedy
Cooking Instructions 45 minutes 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. 1 Preheat the oven to 350º 1 Preheat the oven to 350º 2 Line an 8" pan with foil, and grease with butter. 2 Line an 8" pan with foil, and grease with butter. 3 Whisk the flour and espresso together in a medium mixing bowl. 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. 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. 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. 6 Remove from the heat, add the cocoa, and whisk until smooth. 7 Add the eggs, one at a time, whisking well each time. 7 Add the eggs, one at a time, whisking well each time. 8 Stir in the sugar, vanilla, and flour mixture. 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. 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. 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. 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. 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. 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. 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. 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. 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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