Wednesday, March 9, 2011

Cookie of the Month......Dulce de Leche Brownies

I have still be doing cookie of the month for the lucky lady who won in October. This month though we are changing it up a bit and doing brownies. I thought what the heck they are technically a "bar" which could also be a cookie, I can break my own rules...right. That and I spoke with A and she said that she would love brownies so it is a win win. Except for me, all this brownie making is not good for my waist line. I need to find a new taste tester, would you like to volunteer??

I found these online and thought they sounded good, who doesn't love a caramel brownie. At first I was a bit intrigued I wondered how different this would taste compared to regular caramel. Well they are creamy and dreamy so now you just have to make them. Dulce la Leche can be found in the Mexican area of your grocery store. If it is in mine it is sure to be in yours too. (our area takes up 1/4 of one side of an aisle)

Now I can't find where I found them at so if you know who the original owner is please let me know so I can give them the credit that they so deserve.

Dulce de Leche Brownies
Makes 16

1 stick unsalted butter
6 ounces semi-sweet chocolate
1/4 cup cocoa powder
3 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 can Dulce de Leche

Preheat oven to 350 degrees. Line a 8x8 pan with foil and spray lightly with nonstick spray.

Melt butter and chocolate on low in a saucepan, stirring often. When melted pour into a bowl and stir in cocoa powder, add in eggs, sugar, vanilla, and flour whisking well after each addition.

Pour half of the batter into the prepared pan, add in 1/2 of the dulce de leche, spread until it is an even coat. Then repeat with remaining ingredients. Then with a butter knife swirl batter around.

Bake for 30-35 minutes until the center is just set. Let cool on rack completely before slicing. It is hard but these are better at room temperature than warm.

1 comment:

  1. Woah! Do those ever look delicious and I'm sitting here at my desk on a dreary Thursday afternoon and feel like I could eat a few of those right about now. :) Thanks for the recipe.


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