Dulce de Leche Brownies

There is a bake sale at school tomorrow and since I had a can of dulce de leche sitting in my cabinet, I decided to make dulce de leche brownies for it. These brownies are fantastic: they're gooey, rich, chocolaty and laced with mouth-watering dulce de leche. These will be available at the AIDS Awareness club bake sale tomorrow.

Dulce de Leche Brownies 
(adapted from David Lebovitz’s "The

Sweet Life in Paris")


8 tablespoons butter, plus more to grease the pan

6 ounces bittersweet or semisweet chocolate chips


1/4 cup unsweetened cocoa


3 large eggs, room temperature


1 cup sugar


1 teaspoon vanilla extract

1 teaspoon cinnamon


1 cup flour

1 cup dulce de leche

Instructions

1. Preheat the oven to 350 degrees.


2. Generously grease an 8-inch square pan.


3. Melt the butter in a medium saucepan. Add the chocolate and stir

constantly over very low heat until melted.


4. Remove from the heat, pour into medium sized bowl and add the cocoa. Whisk until smooth. 


5. Add the eggs one at a time. Stir in the sugar, vanilla, and flour.

6. Scrape half of the batter into the pan and spread it out. Drop about one-third of the dulce de leche in prune-sized dollops, evenly spaced, over the brownie batter. Drag a knife through the dulce de leche to swirl it slightly.

7. Spread the remaining brownie batter over the top, then drop the rest of the dulce de leche over the batter. Run a knife through to swirl it. David’s note says that if you overdo the swirling, the whole thing will bake into a bubbly mess so just drag a knife through once or twice and leave it at that.

8. Bake for 45 minutes, or until the center feels just slightly firm.


9. Remove from the oven and cool completely before cutting.