This is another great recipe from David Lebovitz. I check his blog often because he has awesome dessert recipes... and because he lives in France... and I love all things French! It has been almost 10 years since I lived there, and I feel like reading his blog keeps me in touch with la vie française. I like that. He also travels quite a bit so reading his stories about places he visits is inspiring to me.
** Side note if you're into farmers markets: He recently posted about his visit to Cork, Ireland. He details his experience at their farmers market. Here's the link if you want some good reading.
David's recipe for Dulce de Leche Brownies:
8 tablespoons butter cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche (or Cajeta)
Preheat the oven to 350 degrees.
Line a 8-inch square pan with a long sheet of non-stick aluminum foil that covers the bottom and reaches up the sides. If you don't have non-stick foil, grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan.
Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
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.
Now comes the dulce de leche part.... you can probably find canned dulce de leche in the grocery store, but if you can't, follow David's recipe for making your own. I am sure its worth it. In a pinch, the canned stuff is perfect. I found it right next to the sweetened condensed milk at the grocery store. This is what it looks like:
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
These brownies actually become better the second day, and will keep well for 3-4 days.
I don't have a photo of the cooked brownies. Their yumminess took over my ability to have a rational thought :(