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If you are an avid Cooking and Beer reader, I know what you are thinking. I get on these dessert kicks, and I don’t know how or when to stop. I don’t know why this happens. I really don’t, but here we are, and I have a delicious brownie recipe for you. With Cinco de Mayo literally happening tomorrow, I thought this was the perfect time to post this dulce de leche brownies recipe. Dulce de leche is an indulgence I don’t take enough advantage of. In my opinion, it’s one of the greatest dessert spreads ever. It’s great on everything, from ice cream to brownies to cupcakes. The sky is the limit on what you can do with it. You can also make your own! This is a super simple task (read below for more), but there are canned and jarred versions in your local grocery store. These dulce de leche brownies are fudgy, moist and delicious…which is just the way I like them. They are easy and quick and the perfect dessert to feed a large crowd! Top them with ice cream and a drizzle of dulce de leche and you have the perfect chocolatey snack.
I mentioned above that you can easily make your own dulce de leche. It’s like a glorified caramel sauce (kind of), and with enough know how and some condensed milk, just about anyone can handle the task. If you’ve ever bought the stuff, you know that it can be a little pricey. When this is the case, I find it best to just make my own. A can of condensed milk is what? A dollar?
I find this link from Baker’s Royale to be the most helpful. She has three different ways to make it (oven, stovetop and microwave), all which have proven to be effective. Check it out!
I hope everyone had a great weekend and are enjoying what’s left of it! It’s supposed to be a beautiful, sunny and 85-degree day here in Colorado and we plan on taking advantage of each and every moment of it … either that or I will be forcing Zach into doing some more painting. muahahahaha … oh the joys of owning a new home. ;) I hope the projects never end!
What? I’m dead serious. I seriously love home projects. DIY Network is my life … my life.
Beer: Evil Twin Brewing’s Freudian Slip
Brewed By: Evil Twin Brewing
Style: American Barleywine
Description: My absolute favorite thing about Evil Twin (besides their beer of course) is their naming of beers. I think they have the most clever of all beer names, and I just love it. This rotating barleywine caught our eyes, and we just had to try it. It’s a great barleywine, and I think it just pairs perfectly with sweets. I’ve been on a kind of barleywine kick here lately. Maybe this is because my intake of sweets and cheeses has reached an all time high. This is not something I’m un-proud of . ;) In my opinion, this barleywine in particular has a lot of caramel/malty notes. This is why I just love it as a pairing for these dulce de leche brownies. They really compliment one another. As I said, this barleywine is rotating, so you may not always be able to find it on the shelves of your local bottle shop, but there are plenty of great barleywines out there, so give one a chance and pair it with these brownies while you’re at it!
Celebrate Cinco de Mayo with these brownies that are fudgy, delicious and filled with dulce de leche! Dulce de Leche Brownies are a fun spin on a classic!
- 10 ounces unsweetened chocolate, chopped
- 1 cup unsalted butter, sliced
- 1/2 cup dulce de leche
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup all-purpose flour (plus 3 tablespoons)
- 3 tablespoons cocoa powder
- warm dulce de leche (for drizzling)
- Preheat your oven to 350 degrees F and line a 9x13in baking dish with parchment paper or spray with a non-stick spray. Set aside.
- Create a double boiler by placing a glass bowl over a simmering pot of water (making sure that the bottom of the bowl doesn''t actually touch the simmering water). To the bowl add the chopped dark chocolate and the butter. Stir continuously until the chocolate and butter are melted and smooth. Remove the bowl from heat and stir in the dulce de leche while the chocolate is still warm.
- Let the chocolate cool for a minute or two, and then whisk in the sugars until smooth. Add each egg, whisking after each addition until all of them have been added. Stir in the vanilla extract.
- In a bowl, whisk together the salt, flour and cocoa powder.
- Add the dry ingredients to the wet, and gently begin to fold the ingredients together until no dry ingredients remain. Do not overmix if you want a fudgier brownie.
- Pour the batter into your prepared dish and smooth out with a rubber spatula. Bake the brownies for 40-45 minutes or until a toothpick comes out clean or with just a few crumbs. Begin checking them at the 30 minutes mark as every oven is different.
- Remove from oven and let cool for 20 minutes before removing the brownies from the pan and cutting them into bars. Store in an airtight container for about a week.
- Best served with vanilla ice cream and a drizzle of dulce de leche! Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * 9x13in Baking Dish * Parchment Paper * Non-Stick Spray * Double Boiler * Whisk * Spoons * Mixing Bowls * Rubber Spatula * Toothpick * Airtight Container *