Rich, thick, dark as night brownies are drizzled with dulce de leche before baking. Sprinkle with quality flake salt for a delicious sweet and salty duo.
By Jane Poretsky
This recipe will provide you with a heavy and dense brownie batter that is stick-to-the-roof-of-your-mouth-thick. Be sure to use flaked salt that will dissolve and have a complex flavor. 
Salted Dulce De Leche Brownies
Description
Rich, thick, dark as night brownies are drizzled with dulce de leche before baking. Sprinkle with quality flake salt for a delicious sweet and salty duo. adapted slightly from David Lebovitz
Ingredients
- 8 tablespoons (115g) salted butter, cut into pieces
- 6 ounces high-quality dark chocolate chips or chunks*
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup (200g) sugar
- 1 heaping teaspoon vanilla extract
- 1 cup (140g) flour, sifted
- 1 14oz can sweetened condensed milk or ready-made dulce de leche
- Maldon sea salt for sprinkling on top
Instructions
- To make homemade dulce de leche, simply bring a very large pot of water to boil. Add a can (or a few) of sweetened condensed milk, lower the heat, and cook the can for 3 hours. Let it cool completely, then open + try not to eat the whole thing in one sitting. [Don’t be afraid of explosions. You’re safe as long as you keep the can completely submerged in water throughout)
- Preheat the oven to 350 degrees.
- Line a 8×8 inch square pan with two layers of foil (I use the non-stick foil. Brush the foil with a bit of butter or oil, just for extra security.
- Melt the butter in a medium saucepan. If you have some time on your hands, turn the heat down to low and let it brown for 5-10 minutes. Watch it to ensure that it won’t burn.
- Once you start to see it slightly darken, and can smell the nutty fragrance perfuming the air, add the chocolate chips, then the cocoa powder.
- Turn off the heat and whisk until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour (measured before sifting).
- Scrape half of the batter into the prepared pan, and top with large dollops of dulce de leche. I used about 1/3 of the can for this portion.
- Drag a knife through creating psychedelic swirls. Top with the rest of the batter, and then dollop the top with 8-10 more plops of cracktastic-milky-goodness. Swirl again, being careful not to overmix. Beware that the batter is very thick and may feel difficult to swirl. Fear not! You’re doing it right. Sprinkle a generous pinch of salt over the top and bake for 40 minutes.
- The key to great brownies is to avoid overbaking or they get dry. The corners should feel firm, and the belly of the beast [brownie] still a bit jiggly.
- Allow these to sit until completely cool, or ideally, overnight. Don’t attempt to cut them when they are warm as it will be a hot mess. For perfect squares, place the cooled brownies into the freezer for 15-20 and slice with a very sharp knife.
Notes
I love guittard 63% dark chocolate chips for baking. If you prefer a lighter, sweeter brownie, use semi-sweet chocolate. Similar to the salt, quality of chocolate and cocoa powder is extremely important. When you only have a handful of ingredients, better make sure you use the best.
- Category: Baking
