Over the weekend, I hosted a pretty successful barbeque. I arranged a tostada bar with carne asada, steak, chicken, and pork, honey sesame chicken drumsticks, and some Smokin’ Scovilles elk chili. Unfortunately, in my rush to have everything done on time, I didn’t get to take a lot of pictures. However, I did manage to document one of the desserts I featured - dulce de leche brownies.
The original recipe actually calls for these brownies to be salted, but I chose not to since the salted dulce de leche on the inside already provides the necessary contrast in flavors. It also calls for a box of brownie mix, but that’s not how I roll – I made the mix from scratch. While not an especially tough recipe, it does take a while from start to finish, so be sure to set aside an afternoon to make them.
Recipe adapted from Betty Crocker
Difficulty: Relatively Easy
Active Prep Time: 30 minutes
Total Prep Time: About 4 hours
Special Equipment: Stand Mixer
Makes: About 20 brownies (Depending on how large you slice them)
Dulce de Leche Ingredients:
- 1 can (14 ounces) sweetened condensed milk (not evaporated)
- 1 teaspoon table salt
- 2 cups white sugar
- 1 cup butter
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
(Begin by preparing dulce de leche)
1. Remove the label from the can of condensed milk and place it in a large sauce pan. Fill the pan with water until the can is completely submerged, then cover and heat the water to a boil.
2. Once the water begins to boil, reduce to medium-low heat and let it sit for 3 hours, making sure the can of condensed milk stays submerged the entire time.
3. Cool the can completely before opening, then pour the dulce de leche into a small bowl. Mix in table salt and set aside.
(Move onto the brownie batter)
4. Preheat the oven to 350ºF and grease a 9-inch square pan with cooking spray.
5. Melt the butter and pour into the bowl of a stand mixer. Add the sugar, cocoa powder, vanilla extract eggs (one at a time), flour, baking powder, and salt to the bowl in that order, mixing on low speed until combined.
6. Pour half of the brownie batter into the pan and spread it so that it covers the bottom entirely.
7. Pour half of the dulce de leche on top of the brownie batter. Use a butter knife to swirl the dulce de leche into the batter.
8. Carefully spread the rest of the brownie batter on top. Pour in the rest of the dulce de leche and swirl with the knife again.
9. Bake for 35 – 40 minutes and allow to cool completely.
(While the brownies cool, make the ganache)
10. Chop up the chocolate and place it in a mixing bowl. In a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
11. Pour the hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Ganache is now ready to use and can be spread over the brownies.
12. Don't cut into the brownies until ganache has firmed up. About an hour in the fridge should be plenty.