Friday, October 14, 2011


Ohhh man are these brownies good. Today was the first time I ever made brownies from scratch! And it wasn't hard at all. Food legend David Lebovitz concocted these and I've been wanting to make them for about a year, so I took fall break as my chance to do it.

Warning: they are incredibly rich. But so, so delicious.

Dulce de Leche Brownies
8 tablespoons salted butter, cut into pieces
6 oz. semisweet chocolate, chopped
1/4 unsweetened cocoa powder
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup dulce de leche (it comes in cans in the baking aisle at the store)
optional: 1 cup toasted pecans or walnut, chopped (I hate nuts so I opted out!)

1. Preheat the oven to 350 degrees.
2. Line an 8-inch square pan with aluminum foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil with butter or non-stick spray.
3. Melt the butter in a medium saucepan. Add the chocolate pieces, stirring constantly over low heat until it melted and combined. Remove from heat and add the cocoa powder, stirring until smooth. Add in the eggs one at a time, then add the sugar, vanilla and finally the flour. Mix in the nuts, if using.
4. Scrap half of the batter into the pan, then drop half of the dulce de leche, evenly spaced, over the batter and swirl gently with a knife.
5. Spread the remaining batter in the pan and drop spoonfuls of the remaining dulce de leche on the top of the batter, swirly gently again.
6. Bake for 35-45 minutes. Remove from the oven and cool completely.


(adapted from David Lebovitz)

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