Dulce de Leche Brownies
Brownies are a wonderful thing, and you can never have too many varieties of them. Fluffy, dense, crisp, whatever–they’re chocolatey, awesome comfort food that everybody enjoys. So in that spirit, I couldn’t resist an opportunity to use one of my favorite sweet sauces: dulce de leche again, so I promptly baked a batch of David Lebovitz’s Dulce de Leche Brownies.
In the process of baking these, I had my doubts. The batter looked a little odd and thick, and I expected a small, so-so yield. I was of course, a fool for worrying. They were without a doubt delicious–the crunch of the pecans, the crisp, buttery edges, the swirls of rich dulce de leche, and the dense, deeply chocolate flavor of the brownies–these were very, very, very good.
- 8 Tbsp unsalted butter
- 6 ounces bittersweet chocolate
- 1/4 cup cocoa powder
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
