#Choctoberfest with Imperial Sugar is almost over! If you’re just finding my blog today, I’ve shared a chocolate recipe with you every day this week. Head back to Monday’s recipe, Skinny Chocolate Peanut Butter Brownies, to read all about Chocoberfest, visit the other blogs participating and enter the giveaway! You’re almost out of time!
You have brownies and then you have decadent, rich, fudgey brownies. The latter are my favorite and I think they’re wonderful all on their own. But how do you make them even better?
You swirl dulce de leche on top before baking them. I actually made my own dulce de leche (in the crock pot it’s the easiest thing to do) and accidentally used it all up before I could photograph it and blog it. Good thing I can easily make some more!
- 1 ¾ cup all purpose flour
- 1 tsp. salt
- 2 tbsp. cocoa powder
- 11 oz. dark chocolate, chopped
- 2 sticks unsalted butter, cut into cubes
- 1 ½ cups Imperial granulated sugar
- ½ cup Imperial brown sugar
- 5 eggs, at room temperature
- 2 tsp. vanilla
- ¾ cup dulce de leche
1. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray, then place a sheet of parchment paper on top and spray that with the non-stick as well.
2. In a medium bowl whisk together the flour, salt, and cocoa powder.
3. Place the chopped chocolate and butter into the top pan of a double boiler and heat the pan over low heat, allowing the water in the bottom pan to come to a simmer. Stir until the mixture has combined and become smooth.
4. Turn off the heat and whisk in the sugar and brown sugar until smooth. Allow the mixture to cool slightly before whisking in 3 of the eggs. Once combined, add the 2 remaining eggs and the vanilla. Do not overmix!
5. Sprinkle the flour mixture on top of the wet mixture and gently fold together with a spatula until no streaks of flour remain. Pour half of the batter into the prepared baking dish and then drizzle with half of the dulce de leche. Pour the rest of the batter on top and then drizzle with the remaining dulce de leche.
6. Bake the brownies for 40 minutes, rotating the pan at 20 minutes. Remove from the oven and place onto a wire rack to cool.
7. Once cooled to room temperature, transfer the brownies to the refrigerator and allow to chill for at least 4 hours to make it easier to slice the brownies. Slice into squares and serve.
These were so amazing I had two of my coworkers beg me for the recipe and then ask for my blog. I consider that a huge win.