If you are looking for an outrageously sweet dessert – you have found nirvana.
These brownies, from David Lebovitz, are guaranteed to push you into sugar shock with just one bite. Oh sure, you could cut them smaller, but that takes all the fun out it! I may have used too much dulce de leche, as it was almost overpowering, even for me. So a word of caution – go easy with it.
The brownie batter is wonderful – and I think I’d like to make it by itself to get a better idea of the flavor/texture. With all that being said, though, these are really good.
Dulce De Leche Brownies – adapted from David Lebovitz
Makes 12 brownies
8 tablespoons unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract 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. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
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 the center feels just-slightly firm. Remove from the oven and cool completely.
I originally made these back in January – which you can read about here – but they are too good not to post here as well.
These come from Tyler Florence, and although they call for nuts (hence the “Rocky Road”), I left them out and used more chocolate chips.
I also omitted the caramel sauce – because the kids aren’t really fans of it.
Oh – one more thing – I always mix the marshmallows through the batter, because I find that if they are all on the top, the brownies become too difficult to cut.
Rocky Road Brownies – adapted from Tyler Florence
6 (1-ounce) squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows
Preheat the oven to 350 degrees F.Coat an 8-inch square baking pan with non-stick spray and set aside.
In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined, then stir in the marshmallows. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.
Allow to cool to room temperature before serving.
Even though the people at King Arthur Flour consider these to be cookie bars, I think they are actually blondies.
Really, what’s the difference between a bar cookie and a blondie? I don’t have the answer to that, but these bars, rich with brown sugar and loaded with chocolate chips, will satisfy your craving for something chewy and sweet but not overly chocolatey.
They were really good. I think they lasted in the freezer for about 2 weeks – I just ate the last one sitting here thinking of what to write.
Chocolate Chip Cookie Bars – adapted from King Arthur Flour
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
2/3 cup butter
2 1/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla
3 cups (16 to 18 ounces) chocolate chips
Preheat the oven to 350°F. Grease a 9 x 13-inch pan.
In a large bowl, whisk together the flour and baking powder. Set aside.
Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.
Bake the bars for 30 to 35 minutes, until their top is shiny and golden. Don’t overbake, or the bars will be dry; a cake tester inserted in the center will not come out clean. Remove the bars from the oven, and allow them to cool to room temperature before cutting. Yield: 24 bars.