spicy dulce de leche brownies

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

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