Dulce de Leche Brownies
- Prep Time 0:30
- Cook Time 0:25
- Estimated Cost $12.50
- 27 Comments
Tonight I’m headed to check out my little brother’s new digs in Oakland (I call him my “little brother,” but he’s no little guy—just younger). Thanks to a little whoopsie on the Bay Bridge, I’ll be taking BART from San Francisco across to the East Bay to see Jeremy and his girlfriend Holly, and so will be somewhat limited in terms of how big of a housewarming present I’ll be able to carry. My answer? Gooey, caramel-y brownies, cooled, cut and piled on a foil-wrapped plate.
- 8 oz. semi-sweet chocolate chips $4
- 1 1/2 sticks unsalted butter $1.50
- 1 1/2 cups sugar Pantry
- 2 tbsp vanilla, divided $4 for 4 oz.
- 6 tbsp flour Pantry
- 2 large eggs $1.50 for 6
- 1/2 cup whole milk $1.50 for a pint
- Preheat oven to 375 degrees F.
- Use butter wrappers to grease an 8x12" or 9x9" glass or metal baking dish. Set aside.
- In a small pot, melt butter and chocolate chips over medium heat, stirring frequently. Remove from heat when melted.
- In a mixing bowl, beat together eggs, 1 tbsp vanilla and 1 cup sugar using a whisk, about 1 minute. Use a spatula to fold in chocolate-butter mixture until combined.
- Gently stir in flour 1 tbsp at a time. Pour batter in greased pan.
- Melt remaining 1/2 stick of butter in a small sauce pan over medium-high heat. Add remaining 1/2 cup of sugar and 1 tbsp vanilla and whisk slowly, allowing sugars to melt and a soft caramel to form. This may take 3-4 minutes. Once caramel forms, add milk slowly until the mixture becomes very creamy. Continue to cook until mixture is the texture of a thin batter. Remove from heat and allow to cool 10 minutes.
- Pour slightly-cooled dulce de leche in long lines with space in between over brownie batter. Drag a butter knife throughout lines to marble, as pictured. Bake 23-25 minutes or until top is slightly cracked.
Makes large 8-10 brownies.