My vow to scale back my posting has been waylaid this weekend, with two of my blog hops scheduled on a non-posting day :/ Don’t miss my dessert ravioli recipe also published today.
Our Holiday Recipe Club has added international holidays. Buddah’s birthday was just last week…with Cinco de Mayo was close behind.
Cinco de Mayo conjures up thoughts of fajitas, guacamole and margaritas…but for today’s Holiday Recipe Club our ingredient options were dulce de leche, tomatoes and chorizo. Are you surprised I went with the sweet one? Didn’t think so. I’d been meaning to make my own dulce de leche for years…it’s quite simple…and there are many different methods from which to choose. Cooking a can of sweet and condensed milk in a bain marie is classic, but there is that teensy lingering paranoia of letting the water bath completely evaporate resulting in an explosion in the oven. Since I just had the fire department visit when my sister and I were experimenting in the kitchen, I went for a less risky method. I poured the sweet and condensed milk into a pyrex dish, covered it with foil and baked in a water bath for 90 minutes. Easy as can be.
I used a classic fudgy brownie recipe, added some espresso powder and then swirled in blobs of caramelly dulce de leche. Moist and gooey, these squares with tantalize your palate…
Dulce de Leche Brownies…inspired by Anne of Made in Hong Kong, recipes adapted from Martha Stewart and Hugs and Cookies XOXO
8 ounces bittersweet chocolate, chopped
1/2 cup (1 stick butter), cut into pieces
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/2 teaspoons espresso powder (optional…hubby wasn’t thrilled with the mocha flavor)
3/4 cup flour
1/4 teaspoon salt
1 can sweetened condensed milk (14 ounces)
Preheat oven to 425º. Pour sweet and condensed milk into an 8 x 8 pyrex dish and cover with foil. Place dish into a roasting pan and fill pan with hot water about half way up the sides of the pyrex dish. Bake for 1 1/2 hours. Remove and allow the dulce de leche to cool.
Preheat oven to 350º. Butter 8 x 8 dish or line with non-stick foil. Set aside.
Microwave chocolate and butter stopping and stirring at 30 second increments till melted and smooth. Allow to cool to room temperature.
Add sugar to chocolate mixture and stir to combine. Add eggs one at a time, mixing well. Add vanilla, espresso powder and salt. Stir in flour.
Scrape batter into prepared pan and spread evenly. Scoop dollops of dulce de leche and drop over top of brownie batter. Using a table knife, swirl the dulce de leche into the brownie batter by cutting through the mixture with knife perpendicular to the bottom or the pan.
Bake 45-55 minutes. Cool on rack before cutting.
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