Dulce de Leche adds a layer of sweetness to these luscious, fudgy brownies! This is modified from a Challenge Butter recipe; my version was originally posted at the Holy Taco Church.
Course: Dessert, Snack
Keyword: bars, brownies
Author: Beth Cato
Dulce de Leche
14ozcan sweetened condensed milk
1cupunsalted butter2 sticks, softened
1teaspoonespresso powderoptional but awesome
3/4cupunsweetened cocoa powdersifted
1recipe Dulce de Lecheabove (or use canned Dulce de Leche)
To make Dulce de Leche
(Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove--look up these other methods online. Microwave is faster, but has some danger involved.)
Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff will start to boil like an erupting volcano.
Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It will start to boil over very quickly. Start doing 1 minute increments, stirring well in between. At the 10 to 12 minute point, it will thicken and look caramel-colored rather than white. It might look curdled but that goes away when you stir. Add in the butter and stir until it's melted. Set aside.
To Make the Brownies
Preheat oven to 325-degrees F. Line a 9x13 pan with foil and butter it or spray it with Pam.
In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.
Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out. Sprinkle chocolate chips all over. Cover with remaining brownie batter; an offset spatula is great to smooth it to the edges.