There’s no better way to close out the year – or celebrate any of life’s grand occasions – than with an incredibly luscious salted Dulce de Leche brownie. (If you have met your dessert saturation point, I understand completely – just promise to bookmark these brownies to satisfy a future chocolate-milk caramel craving). Each tempting morsel resembles a smooth piece of chocolate fudge, punctuated by a Dulce de Leche ribbon. Sprinkle bars lightly with coarse sea salt crystals for a tasty crunch.
Salted Dulce de Leche Brownies
3/4 cup unsalted butter
1 1/2 cups sugar
1 cup plus 2 Tbsp unsweetened cocoa
1/4 tsp salt
3/4 tsp vanilla extract
2 large eggs
1 large egg white
3/4 cup flour
1 1/4 cups (1 recipe) Dulce de Leche
1/4 tsp coarse sea salt
Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end.
Place butter, sugar, cocoa powder, and salt in a microwave-safe bowl and heat for 1 minute at medium power until butter is melted. Stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla and add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Spread batter evenly in lined pan.
Pour Dulce de Leche over brownie batter and carefully swirl layers together with a knife or wooden skewer. Bake for 30 to 35 minutes, or until top is set and a toothpick inserted in the center comes out slightly moist with batter. Let cool completely on a rack, then cover and chill in the refrigerator at least 2 hours. When ready to serve, lift up the ends of the parchment and transfer the brownies to a cutting board; cut into squares using a sharp knife and sprinkle each brownie with sea salt. Store leftovers in an airtight container in the refrigerator up to 2 days.
Yield – 28 brownies (serving size: 1 brownie)
Calories – 160
Carbs – 23