The two flavors that stuck with me from my trip to Argentina (besides the meat) was dulce de leche and espresso. My Argentinian friend gave me a jar of dulce de leche before I left, so I wanted to create a recipe that incorporated both espresso and dulce de leche. This espresso-spiked dulce de leche brownie recipe is the delicious outcome.While I was in South America, I was surprised at how often people ate dulce de leche. It seemed to be a regular part of the diet, especially paired with coffee drinks. I had a few really delicious cortado drinks, which is basically espresso cut with milk. Generally, they were paired with dulce de leche cookies or even spreadable dulce de leche and crackers.A week after I got home from Argentina, I got an espresso maker. All the time in Europe and South America this year made me realize just how much I miss their coffee. I’m a true espresso convert. I also found a great espresso brand, the coffee capsules of Gourmesso, that are really delicious. Plus, adding some steamed milk to the espresso makes for a rich and delicious drink.This dulce de leche brownie recipe is almost too good. It is completely addicting. The espresso brings out the flavor of the chocolate, which pairs perfectly with the gooey dulce de leche inside. These babies didn’t last very long in my house. I used this recipe as the basis for the brownies, with a few modifications.
Dulce De Leche Brownie Recipe
1 cup salted butter, room temperature
1½ cups granulated sugar
2 teaspoons vanilla
3 tablespoons brewed espresso
2⅔ cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1 cup dulce de leche
Preheat the oven to 350 degrees. Cream the butter, sugar, and vanilla until creamy and fluffy, about 3 minutes. Add the eggs and coffee and mix just until it is incorporated.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the half of the flour mixture to the butter mixture and mix until incorporated. Add the rest of the flour mixture to combine. The dough should be thick and sticky. If it is too sticky, where it sticks to your hands, then add a bit more flour. (You should be able to pick up the dough and mold it into a ball without it sticking to your hands.)
Using cooking spray to coat the inside of each of the muffin tins so the cookie dough won’t stick. Fill each cavity with a 1/4 cup of dough, molding the dough up the sides to get to the stop of the pan. You want to ensure you press the dough firmly along the insides of the pan as evenly as possible. Your dough should be about 1/2 inch thick.
Next, add a dollop (approximately a tablespoon) of dulce de leche into the center of the cookie tin. Using your fingers, grab 1 to 2 tablespoons of dough and mold it into a flat disk. Top the dulce de leche with the dough dish and seal the top dough to the bottom dough on the sides of the tin.
Bake for 8-10 minutes. You want the dough to still be soft and not too crisp. To remove, I turned my pan upside-down and hit each of the bundt cavities with a metal spoon to loosen them up. If that doesn’t work, you can also try to use a knife to pry them free. Hopefully, you used enough cooking spray, so they won’t get stuck! Serve at room temperature (with a side of dulce de leche;)) and enjoy!