Monday Baking: Dulce de Leche Brownies

In the past year or two, I've developed a habit of baking almost every weekend. I've found that it's a really relaxing way to finish off my Sunday and also feel like I've accomplished something. Plus, it is MUCH appreciated by my coworkers when I show up with goodies on Monday - and of course, every Monday is better with a treat.

So this will be a fairly regular feature on the blog, reporting on what I made each weekend!

First up... David Lebovitz's Dulce de Leche Brownies. I've had this on my list ever since I first read The Sweet Life in Paris, but now seemed an especially appropriate time. While in Paris, my friend (who had also read the book) and I made frequent references: "What would David do?" We followed his recos to a couple of great bakeries, used his tips on how to order coffee, and I was super thrilled that he even responded to one of my tweets while we were traveling!

So in honor of our official trip spirit-leader, here are the brownies. I love the way these turned out - thick, rich, just gooey enough, and with big pockets of creamy dulce de leche (much milkier and more complex than regular caramel.) Merci, David, for the tip trips and the recipe!

Dulce de Leche Brownies
16 brownies
Adapted from The Sweet Life in Paris (Broadway Books) - plus a couple of my tweaks

8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup dulce de leche

Preheat the oven to 375 degrees (175 C).

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.