Taste: Rich, chocolaty, with a subtle caramel flavor.
Texture: The brownie texture was a little crumbly, but the swirls of gooey dulce de leche are mouthwatering.
Ease: Fairly easy.
Appearance: Any treat that has something swirled in will look pretty, no matter how sloppy the swirls.
Pros: Interesting twist on a typical recipe.
Cons: The texture of the brownies wasn’t my favorite.
Would I make this again? Maybe after I’ve exhausted every possible topping I could swirl onto brownie batter.
- 5 oz bittersweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 4 oz butter, at room temperature
- 3 Tbls Dutch-processed cocoa
- 3 large eggs, at room temperature
- 1 1/4 cup granulated sugar
- 1 Tbls vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3/4 cup dulce de leche*
3. In another medium bowl whisk together the eggs, sugar, vanilla and salt until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour with a wooden spoon until just combined.
4. Pour the mixture into the prepared pan, spread into the corners, and smooth out the top. Dollop spoonfuls of the dulce de leche all over the top. Take the spoon and swirl the caramel into the brownie mixture.
5. Bake in the oven for approximately 35-40 minutes or until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it.
6. Let cool completely. Remove the foil sling from the brownie and cut in to squares.