The first time I made these was with my mom and sister for Thanksgiving. We had all been emailing back and forth before I came home for Thanksgiving break about recipes we wanted to try. I wanted to do all the classics: my favorite pecan bars, apple pie, and sweet potato pie. But my sister, Morgan, sent this recipe by David Lebovitz. Dulce de leche brownies. What does a Latin American creamy, caramel-y sauce and chocolate have to do with Thanksgiving? Nothing! But boy am I happy that we made them. These are probably in my top 5 favorite desserts of all time. Thank you, Mogie.
Dulce de leche translates into “sweet milk.” If you can find it in your local grocery store, great! Here in Blacksburg (and even back home in Virginia Beach), I haven’t found it in a Food Lion or Kroger, so I have an easy, homemade version of dulce de leche. Sweetened condensed milk! You just boil it for about 4 hours, and when you open it up you have homemade dulce de leche! Yum.
This is what it looks like when you open it up after 4 hours. Just stir it up until you get it to the right consistency.
Another reason why I love this brownie recipe is because it only uses one bowl (pot)…less cleanup. You just melt the butter and chocolate in a saucepan, take it off the heat, and add the rest of the ingredients. So easy. So fudgy. So delicious.
Seriously the moistest (most moist?) brownies I’ve ever had in my life. They will melt in your mouth.
To assemble the brownies, pour half of the batter into a foiled and greased baking dish. Then dot it with half of the dulce de leche. Top with another layer of the rest of the brownie batter. And again, dot with remaining dulce de leche. To make sure you have delicious caramel flavor in each bite (and to make it pretty), use a knife to swirl the dulce de leche around.
Is your mouth watering yet?
How about now?
Dulce de Leche Brownies: (from David Lebovitz)
- 1 stick unsalted butter
- 6 ounces bittersweet chocolate
- 1/4 cup cocoa powder
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 can sweetened condensed milk
Place sweetened condensed milk (label taken off) in a saucepan. Fill with water about 3/4 up the can. Boil for about 4 hours. Open and stir until you get a creamy consistency. Set aside.
Preheat oven to 350°. Line 8-inch baking dish with foil and grease with butter or cooking spray. Melt butter in a medium saucepan. Add chocolate. Take off heat. Add cocoa powder, eggs (add one at a time and stir quickly), sugar, vanilla, and flour.
Pour half of the brownie batter into the baking dish. Dot with half of the dulce de leche. Repeat this step. Swirl a knife through the batter and dulce de leche to ensure every bite has the caramel. Bake for 35 minutes.