When I checked the results of the poll, I was over the moon about the fact that I would be making Dulce de Leche brownies. I had been needing a good excuse to make some more Dulce de Leche, and this was the perfect opportunity. I had been looking forward to making the brownies all week, and on my first (free) day off, I set about making them shortly after I woke up. When they were done, I cut them up and proudly set down a warm brownie in front of Stephen. He took one bit, looked at me and proclaimed that he doesn’t like Dulce de Leche. I told him it was over, and he might as well leave. Not even our mutual hatred of top sheets could save our relationship now. Ok, so I’m kidding about that, but I was pretty sad that that he doesn’t like Dulce de Leche. It just means that I had to eat all of the brownies all by myself. Yes, they’re that good. No, I haven’t eaten them all. Yet.
Let’s start off with the Dulce de Leche. For those of you who don’t know what it is, here’s an excerpt from Wikipedia:
“Dulce de leche is the most common name for milk caramel in Spanish. Made as both a thick jam and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar.”
I’m sure if I decided to go looking for it, I could have found premade Dulce de Leche at the store, but I found it much easier to just make my own at home.
Dulce de Leche
1 can sweetened condensed milk
Peel label off can. Place into a pot, cover with water. Remove from pot, and bring water to a boil. Put can back into boiling water, and continue to boil for between 2 and 3 hours.
Important: Check on the water often, adding more as needed so that it always covers the can. If you let the water boil away, you risk the chance of the can exploding. I kid you not. Please be very careful!
After 2-3 hours (I boiled mine for 3), remove the pot from the heat, and let the can cool in the water. Then you’re good to go! This just requires a little bit of common sense and a watchful eye. Proceed to eat it with a spoon, straight from the can. Make sure you tell anyone giving you the stink eye that you’re just making sure it tastes good.
Melting the butter 
Spooning Dulce de Leche over the top of the batter 
Swirl the dollops of Dulce de Leche
David Lebovitz’s Dulce de Leche Brownies
Originally seen on How To Eat A Cupcake
1/2 cup salted or unsalted butter
6 ounces semisweet chocolate, chopped
1/4 cup Cocoa powder
3 Eggs
1 cup Sugar
1 teaspoon Vanilla
1 cup Flour
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when a toothpick comes out clean.
I’m thinking about letting you guys vote for what I bake every few weeks or so. I loved not having to decide!
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