January 1st Ben and I started incorporating one new healthy recipe per week into our menu plan. I try to cook healthy meals every night, but it was getting a little boring. (Are you wondering how this leads up to a post on brownies? Me too…) In the midst of this endeavor I had one of those days. So, out the door with healthy cooking! I made brownies! For me the actual baking is far more satisfying than eating the finished product, although these were the best brownies I’ve ever eaten in my life. Ben even agreed! He gave them a 10! (I make him rate everything I cook. Isn’t that dorky? I had actually revoked the 0-10 scale because he refused to give anything a 10 on the premise that he could, at some unknown future time, perhaps eat something better…). Anyway! You can make your own dulce de leche at home (it’s super easy), or you can buy a can of it at the grocery store. You can also make the brownies without the dulce de leche and they’re still delicious.
To make your own dulce de leche:
- Pour a 14 oz can of sweetened condensed milk into a pie pan.
- Cover it really tightly with aluminum foil.
- Put the pie pan into a larger pan and fill the larger pan with water until the water is about halfway up the sides of the pie pan.
- Put this in a 425 oven for an hour and a half or until it’s all caramely.
- Let it cool off. One recipe I read online told me to whip it after it was cool until it was smooth….but mine didn’t miraculously become chunky in the oven, so I just left it.
Dulce de Leche Brownies
- 14 oz dulce de leche
- 4 squares baker’s chocolate – either the squares or the pre-melted
- ¾ cup butter (1.5 sticks)
- 2 cups sugar
- 3 eggs
- 1 cup flour
- 1 tsp vanilla
Line a pan with aluminum foil so that the foil comes over the edges. Grease the foil. I was all excited to make brownies and skipped this step. It was a mistake and I made a huge mess.
Add the eggs and beat well (make sure the mixture is cool enough that it won’t cook the eggs when you add them. If the mixture is still hot mix a little of the hot mixture into the eggs and then add the eggs to the chocolate. Maddie needed something when I took the chocolate off the heat, so mine was somewhat cooled off by the time I came back to do the eggs.).
Pour half of chocolate mixture into prepared pan. Dollop some of the dulce de leche over the chocolate mixture. Swirl. Pour the remaining chocolate on top. Dollop the rest of the dulce de leche on top and swirl. Bake in a 350 oven for about 30 minutes.
Then make some salads for dinner so you don’t feel so guilty about making these. 🙂 I sent Ben to work with about half of them the next day.