There are brownies, and then there are spicy Dulce de Leche brownies. Red pepper and Dulce de Leche are all that’s essential to transform an ordinary brownie into a phenomenal last course. Milk caramel sauce adds body to the batter, and a touch of red pepper gives a subtle heat to the fudge-like bars. Add a creamy milk caramel swirl for an utterly sumptuous finale.
Spicy Dulce de Leche Brownies
Adapted from Cooking Light
1 1/3 cups flour
1/2 cup unsweetened cocoa
3/4 tsp baking powder
1/4 tsp ground red pepper
1/4 tsp salt
1 1/2 ounces semisweet chocolate, chopped
2/3 cup sugar
1/2 cup unsalted butter, softened
3/4 tsp vanilla extract
5 large egg whites, at room temperature
1 1/2 cups Dulce de Leche
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, cocoa, baking powder, red pepper, and salt in a medium bowl.
Place chopped chocolate in a microwave-safe bowl and heat in 45-second intervals, stirring until completely melted and smooth. Combine melted chocolate, sugar, and butter in a large mixer bowl and beat at high speed until well blended. Add vanilla and egg whites; beat until well blended. Reduce speed to low and gradually add flour mixture; beat just until combined. Stir 3/4 cup Dulce de Leche into batter.
Spread batter evenly into prepared baking dish; smooth top with an offset spatula. Dollop remaining 3/4 cup Dulce de Leche over batter and swirl together with a knife. Bake for 19 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
Just before cutting into bars, move pan to the freezer and chill for 20 minutes; cut into squares with a sharp knife and sprinkle each brownie with a bit of red pepper. Store leftovers in an airtight container in the refrigerator up to 2 days.
Yield – 24 brownies (serving size: 1 brownie)
Calories – 165
Carbs – 24