SALTED DULCE DE LECHE SWIRL BROWNIES

Salted Dulce de Leche Swirl Brownies image

Provided by Paula Kittelson

Categories Dessert

Time 6h15m

Yield 9

Number Of Ingredients 6

1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon table salt
1 box (l lb 1 oz) Betty Crocker™ dark chocolate brownie mix
Water, vegetable oil and eggs called for on brownie mix box
6 oz dark baking chocolate, chopped
Coarse sea salt

Steps:

Heat oven to 425°F. Pour sweetened condensed milk into 9-inch glass pie plate; cover with foil. Place pie plate in larger shallow pan with sides; carefully place pan with pie plate in oven. Fill larger pan with hot water so it almost comes to the top of the pan. Bake for 1 1/2 hours or until thick and caramel colored. Cool completely, about 1 hour. Stir in table salt; set aside.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.
Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.
Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.
In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

Nutrition Facts : ServingSize 1 Serving