Dulce de Leche Brownies

Normally, I can get by on a handful of chocolate chips, but sometimes I just need something a little more deadly.

Ah, yes. I think these dulce de leche stuffed brownies will fill the chocolate void in my thighs just perfectly.

These are probably the richest, most moist and decadent all-cocoa brownies ever. If you have a really good cocoa powder that's high in cocoa butter these brownies will be extra delicious.

See that ribbon of dulce de leche squeezed between two layers of brownie? Take a bite straight from the oven, as soon as it's cooled enough to not burn off your tongue, and the dulce will be all soft and oozey. Mmm...

Dulce de Leche Brownies [click to print]
Makes about 16-25 squares

• 10 T. unsalted butter
• 1-1/4 c. sugar
• 3/4 c. plus 2 T. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs, cold
• 1/2 c. flour
• 1 c. dulce de leche
• 1/2 c. chopped semi-sweet chocolate (or chocolate chips)

Preheat oven to 325 F. Line 8x8 pan with parchment paper and set aside.

In medium saucepan, combine butter, sugar, cocoa and salt. Stir on low heat until butter is melted and mixture is hot, but not boiling. You should be able to stick your finger in it (and lick it) and not cry. It's going to look kind of grainy and that's okay.

Remove from heat. Stir in vanilla. Beat in eggs, one at a time, incorporating well between each addition. Stir in flour; when combined, stir vigorously about 40 strokes. Pour half of batter in lined pan and bake for 15 minutes. Remove from oven and allow to cool about 15 minutes.

Heat dulce de leche until smooth and pourable. Immediately pour somewhat evenly over brownies; gently spread dulce to even layer. Pour remaining brownie batter over dulce. Sprinkle chopped chocolate over top of brownies and return to oven. Continue baking at 325 F for 15-20 minutes.

Source: Adapted from Sis Boom Blog and Annie's Eats