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!
I tried getting fit at the beginning of the year… it didn’t stick! Baked goods are definitely winning me over lately. These brownies look delicious. Love the new blog design too, looks awesome.
DROOL CITY!
These look fabulous. Definitely worth the calories 😉
Yummy! I know the feeling. I can go to the gym six days a week and come home and eat a slice of cake every single night!
good luck on getting in shape…I start the p90x soon. These look fantastic
Swoon. Die. These look BEYOND! And I totally agree with you about giving up sweets – I keep saying I’m going to do it for a week, or just a day…but when it comes down to it I just love desserts too much! Like you I have opted for the “exercise more” weight-loss tactic. Good luck!
Oh my these look rich and delicious.
I made this a couple of weeks ago and it was so amazing! Great pictures!
i just read David Lebovitz’s book “The Sweet Life in Paris,” so funny and full of recipes. those brownies look delish.
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There’s something about the combination of caramel and chocolate that never goes wrong!
Jeeze these brownies look amazing! Caramel and chocolate, yes please!! I would not be able to pass them up if I left them in my kitchen either:)
I made these brownies on Friday but used about half the caramel. They definitely weren’t super gooey, but extra gooey compared to just normal brownies. Definitely a great recipe! The first one I’ve tried of ours.
This looks delish! Hope you enjoy Hawaii~ I’m born and raised here, there’s tons to eat, see and do! 🙂