Dulce De Leche Brownie Recipe
Ingredients:
1 cup salted butter, room temperature
1½ cups granulated sugar
2 teaspoons vanilla
2 eggs
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
Directions:
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!
This Dulce De Leche Brownies
Ingredients
- 1 cup salted butter room temperature
- 1½ cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 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