Thick and fudgy brownies. These desserts are about 2-inches thick. Chewy from the magic ingredient called “dulce de leche. You can swirl a dulce de leche gooey stuff on top with a choco stick and a caramel candy.
Dulce de Leche is sweetened condensed milk that has been heated and through reaction changes taste and color.
- 5 (1 ounce) squares, unsweetened chocolate
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1 tablespoon vanilla extract
- Half a (14-ounce) can of dulce de leche
- Additional dulce de leche for topping
- Preheat the oven to 325 degrees F.
- Generously spray with nonstick baking spray an 8-inch square baking pan. (Or what I do is line the baking pan with parchment paper with a 1-inch overhang to be able to lift the cooled brownies out of the pan and onto the cutting board.)
- Place chocolate in a microwave-safe bowl and heat it in about 45-second intervals, stirring each time until it is completely melted. Set it aside to cool for 20 minutes or so.
- Cream butter and sugar in another bowl until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer/beater on low, slowly drizzle in melted chocolate. Mix until combined.
- Add the flour and vanilla extract. Mix until combined, scraping down the sides of the bowl halfway through.
- Spread the batter into the prepared pan.
- Place the dulce de leche in a glass bowl. Warm it in the microwave for 30-45 seconds. (This will help spread the caramel much easier.)
- Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the brownie batter. Don’t drag the knife sideway through the batter, hold it so that the thin side of the knife leads the way.
- Bake brownies for 40-50 minutes, or until the center is almost totally set.
- Let the brownies cool in the pan for 15 minutes.
- Squiggle more dulce de leche on top. Cut the brownies into squares.
- Serve with ice cream, if desired.
Credits to: thepioneerwoman.com