A dulce de leche brownie is a type of brownie that is made with dulce de leche, a caramel-like spread made by slowly cooking milk and sugar together until the sugar caramelizes and the milk turns a deep brown color. The dulce de leche is typically swirled into the batter or baked on top of the brownies, creating a delicious and decadent dessert. Well, we are going to do both! In this recipe you will see we are going to hide some of the dulce de leche in the middle of the brownies and swirl some on top.
The exact origin of the brownie is unknown, but there are a few theories about how they came to be.
In 1893, Chicago, Illinois, it is widely regarded as the origin of brownies, as per popular belief. The Palmer House Hotel in Chicago, which was hosting the World's Columbian Exposition, is said to have invented brownies. The hotel's pastry chefs were tasked with developing a novel dessert that could be conveniently transported in boxed lunches. They devised a recipe for a rich, dense chocolate cake that was ideal for this purpose. The brownies were a resounding success at the exposition and quickly gained popularity throughout the nation.
Another possible origin story for brownies is that they were invented in New York City in 1896. The recipe for a brownie was published in the New York Sun newspaper that year, and it is said that this was the first time that the word "brownie" was used to describe a dessert.
The earliest origin story dates back the 1700s in Scotland, there exists some evidence to suggest that the origin of brownies can be traced back to this period. The word "brownie" comes from the Scottish word "broon", which means "brown". Legend has it that brownies were these cute little creatures with hair who lived in the Scottish Highlands. They were known for being helpful and bringing good luck to the families they lived with. And get this - they loved eating a special cake made with oats, raisins, and spices. Eventually, people started calling this cake "brownies" after the creatures who enjoyed it so much.
Wherever and whenever brownies came to be I am just happy they are here. Let's take them to the next level and add some dulce de leche.
Fudgy or Cakey - This recipe will result in a dense fudge like brownie. If you like a more cake like brownie you either need to let them cook longer or add a little more flour to the recipe.
Choosing Chocolate - Using good quality chocolate will make a rich decadent brownie. Both unsweetened cocoa powder and bittersweet or semisweet chocolate are needed.
Eggs - Use room temperature eggs.
Vanilla - I used vanilla paste but vanilla extract can be used as well.
Dulce de Leche - You can either make this Dulce de Leche or buy it at your local latin grocery store.
Cool Completely - Trust me. I know it's hard but….Let the brownies completely cool, refrigerate for a couple of hours and then take out and let come to room temperature again before cutting.
Dulce de leche brownies are a decadent and delicious dessert that is perfect for any occasion. The combination of the rich, fudgy brownie and the sweet, creamy dulce de leche is simply irresistible.
Preheat oven to 350 degrees.
Line an 8 or 9 inch square pan with parchment paper so that it covers the bottom and sides. Use 2 sheets of parchment paper that criss cross each other so all of the sides are covered. It is ok if the parchment paper is hanging over the sides. Grease the bottom and sides of parchment paper with butter or non-stick spray.
Melt the butter in a medium saucepan or over a double boiler.
Reduce the heat to very low. Add the chocolate and stir constantly until it is melted. Be careful not to let the chocolate burn.
Remove chocolate mixture from heat. Whisk in the cocoa powder. Stir until smooth and fully combined.
While still removed from the heat add the eggs one at a time. Keep stirring with each addition until smooth. Add the vanilla paste next and stir until combined.
Next, stir in the sugar the same way. Stirring constantly until smooth.
Whisk in the flour, salt and baking powder. Keep whisking until smooth but not too much. Stir just until ingredients are combined.
Pour half of the batter into the prepared pan. Drop half of the dulce de leche by tablespoons evenly spaced over the brownie mixture. Either leave the dulce de leche in mounds or very slightly swirl them.
Pour the remaining half of the brownie batter on top of the dulce de leche. Drop the second half of dulce de leche by tablespoons on top of the brownie batter. Drag a knife through the dulce de leche to create a chevron pattern or a swirl.
Put the brownies into the oven and bake at 350 degrees for about 30-35 minutes. Bake until the center is slightly firm. Remove from the oven and let cool completely for about an hour. If you can resist the temptation from eating them right away after they have cooled completely, put them into the refrigerator for a couple of hours and then take them out and come back to room temperature for the perfect brownie. Lift the brownies out of the pan by grabbing the edges of the parchment paper. Cut with a sharp knife for smooth clean lines. Clean the knife after each cut.