Best Salted Dulce De Leche Swirl Brownies Recipes

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
• In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
• Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
• Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

SALTED CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
• Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
• In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
• Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
• As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
• Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

DULCE DE LECHE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat.
• Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
• Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern.
• Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.

DULCE DE LECHE BROWNIES

Steps:

• Preheat the oven to 325°F. Generously spray an 8-inch square baking pan or an 8x10-inch baking pan with nonstick baking spray.
• Place the chocolate in a microwave-safe bowl and nuke it in about 45-second intervals, stirring each time, until it's completely melted. Set it aside to cool for 20 minutes or so.
• Add the butter and the sugar to the bowl of an electric mixer fitted with the paddle attachment and cream them together until they're light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low, slowly drizzle in the chocolate until it's all combined. Add the flour and the vanilla. And mix until it's all combined, scraping the sides of the bowl halfway through.
• Spread the batter into the greased pan.
• Next, crack open the can of dulce de leche and place half of it in a glass bowl. Warm it in the microwave for 30 to 45 seconds, just to make it a little more stirrable.
• Drop large dollops of dulce de leche on the surface of the batter then use a knife to slowly swirl it through the brownie batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake the brownies for 45 to 50 minutes, or until the center is almost totally set.
• Let the brownies cool in the pan for 15 minutes then use a very sharp serrated knife to cut the brownies into squares and place them on a pretty cake stand.