Tuesday, January 28, 2014
Dulce de Leche Brownies
My busy, busy, busy life is starting up again! I am starting the second semester (of 4) in the Interpreter Preparation Program at Ohlone College in Fremont. As if this isn't exciting enough, I also started working with my first mentor, the culinary arts instructor at California School for the Deaf in Fremont. This semester is feeling a bit like a dream come true! I LOVE school! This is an intense program with a lot of hard work but the best, top-of-the-top professors and the best classmates I could ever ask for. AND....I get to be mentored by a wonderfully kind and talented woman and work alongside of her with all of these talented and sweet kids. These kids are fantastic....I can't imagine being as talented in the kitchen as they are at such young ages.
Needless to say....there will likely be a lot of quiet weeks coming from Baker Becky. I really tried to pre-write some blog posts to save for later, but I ended up posting everything. So I will just have to do my best and promise to try to get some great recipes out to all of you. School, work, and raising two teenage boys....piece of cake! Ooooh...cake....
For now I will leave you with these delicious brownies with fabulous globs of dulce de leche waiting to surprise you with every bite you take! Bake these brownies when you are in the mood for some serious rich gooeyness....I would tell you that they go great with red wine but, let's be honest....everything goes great with red wine!
Dulce de Leche Brownies David Lebowitz
8 tablespoons butter
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process 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. Line an 8-inch square pan with a sheet of aluminum foil that covers the bottom and reaches up the sides. Spray the bottom and sides of the foil with non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. 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.
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. 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.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Recipe Shared On:
Wednesday's Adorned From Above Link Party
Hearth and Soul Blog Hop
What'd You Do This Weekend
Treasure Box Tuesday