My DB and I are both in workout mode recently to get into shape for our Hawaii trip coming up. How’s that going, you ask? Better than I expected. We’ve been taking leisurely four mile walks, hiking, and I’ve been jump roping/ab-rolling it up. As far as food goes, I seriously suck at that. I just can’t give up sweets for the life of me. How can anyone do that when you’ve got brownies like this in the kitchen? Not me.
Oh dear lord. These brownies are yummalicious. They’re dense, chewy, and have the perfect blend of dulce de leche to kick it up a notch. I can eat dulce de leche by the spoonful, you know. The added walnuts make the brownies dangerously close to tasting like fudge, but I’m not complaining. I cut them into itty bitty bite size strips so you don’t feel as bad eating ten. The Dutch-process cocoa powder is a must for brownies, in my opinion.
Thank you David Lebovitz for introducing this goodness to me (who adapted it from The Sweet Life in Paris).
- 1/2 cup salted or unsalted butter, cut into pieces
- 1 cup bittersweet or semisweet chocolate, finely chopped
- 1/4 cup (25g) unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) flour
- optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
- 1 cup Dulce de Leche (or Cajeta)
- Preheat the oven to 350 degrees (175 C).
- Line an 8-inch square pan with aluminum foil or parchment paper.
- Melt the butter and chocolate pieces together in a medium saucepan until smooth. 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.
- Pour half of the batter into the prepared pan.
- Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then swirl through it with a knife. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Slightly marble the dulce de leche with a knife.
- Bake for 35 to 45 minutes. Cool completely before cutting.
P.S. Sorry for the delay, FAQ post coming up later this week!