There’s a great divide in my marriage. Call me oblivious but I didn’t even notice it until this weekend. My husband is a chocoholic and I’m not. Don’t get me wrong, I like chocolate but I don’t love it like he does so chocolate desserts are few and far between in our house. My tastes run more toward whatever fruits are in season so chocolate gets the shaft since I do most of the baking. I honestly hadn’t noticed it until this past weekend when I started thinking about making something special for him as a “welcome home” surprise. Aside from chocolate chip cookies, I couldn’t remember the last time I made something with chocolate. I decided to make a mends with a batch of brownies… Dulce de Leche brownies to be exact. I saw this recipe on David Lebovitz website months ago and it sounded heavenly. If you can’t find Dulce de Leche in the store, it’s pretty simple to make. I used the David Lebovitz method. The brownies are done when the middle is slightly firm. Be careful not to overcook them.
David Lebovitz’ Dulce de Leche Brownies
8 tablespoons unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened dutch processed cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche
Preheat the oven to 350 degrees
1. Line an 8 inch square pan with enough foil that there is a couple of inches of overhang on all sides. Spray foil with nonstick spray.
2. Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
3. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
4. Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly.
5. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
6. Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.