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Dulce de Leche Brownies

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

The most amazing brownies ever!

Ingredients

  • 8 Tablespoons Butter (salted Or Unsalted) Cut Into Pieces
  • 6 ounces, weight Semi-sweet Chocolate, Finely Chopped
  • ¼ cups Dutch Process Cocoa Powder
  • 3 whole Eggs
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Flour
  • 1 cup Toasted Walnuts Or Pecans, Chopped, Optional
  • 1 cup Dulce De Leche

Preparation

Preheat the oven to 350 degrees F.

Line an 8-inch square baking dish with a sheet aluminum foil that covers the bottom and goes up, hanging over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray.

In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.

Pour half of the batter into baking dish. Spoon one-third of the dulce de leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining dulce de leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl it, creating a marbled effect.

Bake for 35 to 45 minutes. The brownie center will be slightly firm when they are done. Remove from the oven and allow cool completely.
Enjoy!
Miss

*RECIPE ADAPTED FROM DAVID LEBOVITZ

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8 Reviews

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Kelly on 6.18.2018

Delicious!

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terrilw on 10.23.2016

Loved these. I boiled the canned sweetened condense milk to make the dulce de leche and it was perfect in these brownies.

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katiemax25 on 8.9.2014

These are so delicious and VERY rich! Serve with cold milk or vanilla ice cream. I also doubled in a 9×13 pan and probably should have cooked them a hair longer, but I was so anxious to try them, I didn’t do the toothpick trick. Very fudgy and caramely!

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Danka on 9.23.2013

Really great.

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purpleowl on 12.27.2011

Unbelievably delicious! These are better than my favorite brownie recipe…I’ll be making them again and again.

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