Are you the type that likes your brownies dense and, dare I say it, moist? Or do you prefer them to be more like a condensed cake? If you're looking for the former, I'm going to direct you to another homemade brownie recipe - Deliciously Decadent Homemade Brownies. But if you like a more cake-y brownie, or even if you're just more in the mood for a cake-ish brownie, then you really should give these dulce de leche ones a try.
To be honest, I was just looking for a brownie recipe that I already had the ingredients to make at home, and that I could also maybe use my new 8x8 stoneware pan to bake it in. So, voila! Dulce de Leche Brownies. Or, Cake Brownies, because man, they really are more like a cake than a brownie!
Now, I didn't follow the recipe exactly. I used about half as much chocolate as stated. I also had to bake the thing for waaay longer than the recipe stated, so I'm not sure if that has to do with the less chocolate or the fact that the recipe said you could make it in an 8x8 or 8x10 pan. Obviously an 8x8 would take longer, but it really took at least 15-20 minutes longer than it said it would, which is quite a difference in my book. I reflected the longer cooking time in my below directions. I also had to eat mine with a fork rather than just using my hands, which to me means more cake than brownie, but should I squabble? No.
But let's talk more about the dessert itself. You would think with two whole cups of sugar, it might be overly sweet, but it's totally not. You could also absolutely make the dulce de leche yourself too rather than using some from a can, but like I said, sometimes I just vote for easy and whatever is around than doing extra work. Simple and scrumptious are always my friends. Anyway, you would also think the dulce might make those bits overly sweet, too, but instead it really just adds a nice bit of extra moist flavor.
Light, moist, and cakey brownies with a dulce de leche topping.
Ingredients:
- 2.5 ounces (5 blocks) unsweetened chocolate
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ¼ cups all-purpose flour
- 1 Tablespoon vanilla extract
- 6.75 ounces (1/2 of a 13.5 ounce can) dulce de leche
Instructions:
- Preheat oven to 325°F. Prepare your 8x8 baking pan by spraying with non-stick spray.
- Melt your chocolate in the microwave in 30 second increments in a microwave-safe bowl. Make sure to stir it in between each bout in the microwave, and don't overdo it. Let that sit while you do the rest.
- In the bowl of a standing mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Add in your eggs one at a time, beating well in between each addition. Add in your vanilla and mix well. Slowly pour in your flour and mix until just incorporated.
- Now, your chocolate should hopefully be cooled. If not, let it sit for a few more minutes. Then, slowly drizzle it in with your mixer on low until the chocolate is all nice and combined. Pour that into your baking pan and smooth out until even.
- Open up your dulce de leche, scoop about half of it into a microwave-safe bowl and microwave for about 30 seconds to make it a bit more workable. Dollop that onto your brownies, then take a knife and swirl it over the top to give yourself a nice swirly pattern. You do this with the thin part of the knife, not the wide part.
- Bake that for 55-60 minutes until the middle has set. You can stick a tester in there, but it may still have some stuff come out. That's okay, you're going to let it sit in the warm pan on the counter for another 10 minutes, which will firm up that middle. Slice and serve!
Adapted from The Pioneer Woman Cooks: A Year of Holidays
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