Despite my best efforts to get rid of any leftovers, I still had dulce de leche around the house. The situation was getting desperate - something had to be done to get that gooey, caramelly goodness out of my fridge. Luckily, I had this recipe in my pile of things-just-begging-to-be-made and a bunch of hungry coworkers to enjoy them.
Dulce de Leche Brownies
8 tbsp unsalted butter
6 oz bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1 cup dulce de leche
Preheat the oven to 350 degrees. Line an 8-inch square pan with aluminum foil to cover the bottom and the sides of the pan. Grease the bottom and sides of the foil.
Melt the butter and the chocolate over low heat in a medium saucepan. Once melted, remove from heat and whisk in cocoa powder until smooth. Add the eggs one at a time, then stir in the sugar, vanilla, and flour.
Scoop only half of the batter into the prepared pan. Then drop one-third of the dulce de leche over the brownie batter and drag a knife through to swirl it slightly. Repeat with remaining batter and dulce de leche.
Bake for 35 minutes, or until center is just set.
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