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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This came from a butter wrapper. It is different from the other two Dulce de Leche Brownies as it uses cocoa power instead of unsweetened chocolate. I always have the powder on hand. Ingredients:
14 ounces sweetened condensed milk |
1 tablespoon corn syrup |
2 tablespoons butter |
1 cup butter, softened |
1 1/4 cups sugar, granulated |
1/2 cup brown sugar |
4 eggs |
1 1/2 teaspoons vanilla |
1 cup flour |
3/4 cup cocoa powder, unsweetened |
1/4 teaspoon salt |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 325 degrees.
2. FOR DULCE DE LECHE.
3. Combine sweetened condensed milk and corn syrup in a large (2 to 2 1/2 quart) microwave-safe bowl. Microwave on 50% power, stopping and stirring every 2 minutes initially and then more frequently as needed during the middle of the cooking time for a total of 10 to 12 minutes or until the mixture is thick and caramel colored.
4. IT IS IMPORTANT TO WATCH THE MIXTURE AS IT COOKS AND STIR FREQUENTLY TO AVOID BOIL OVER. The mixture will develop a somewhat curdled appearance that will smooth out when stirred.
5. Whisk in 2 tablespoons of butter and set aside.
6. FOR BROWNIES:.
7. Butter a 9X13 inch baking pan.
8. Cream 1 cup softened butter and sugar until fluffy.
9. Beat in eggs and vanilla.
10. Combine flour, cocoa powder, and salt.
11. Add dry ingredients to creamed mixture; mix until well blended.
12. Spread 1/2 of the mixture into prepared pan.
13. Drop spoonfuls of the Dulce de Leche evenly over this layer.
14. Cover with remaining brownie batter.
15. Sprinkle nuts evenly over the top.
16. Bake 35 to 40 minutes.
17. Cool and cut into squares.
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