The sugar amount please adjust - as different individuals preferred different sweetness ya..For me ok maybe not for others..hehe so please adjust to your own discreation.
Dulce de Leche Brownies
Adapted from The Sweet Life in Paris (Broadway Books) David Lebovitz
8 tablespoons salted or unsalted butter, cut into pieces-(Ayu used 115g)
6 ounces semisweet chocolate, finely chopped-(Ayu used 180g)
1/4 cup unsweetened Dutch-process cocoa powder-(25g)
3 large eggs
1 cup sugar-(225g- Ayu used 90-100g)
1 teaspoon vanilla extract
1 cup flour-(110g)
optional: 1 cup toasted pecans or walnuts, coarsely chopped-(Ayu didnt put this)
1 cup Dulce de Leche-(Ayu used 1 can dulce de leche)-or up to taste
Preheat the oven to 350 degrees.(170c)
Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over 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. Spray the bottom and sides of the foil with cooking spray.
In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk(Ayu used electric hand mixer) in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.
Pour half of the batter into baking dish. Spoon one-third of the Dulce de Leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect.
Bake for 35 to 45 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely.
As per earlier recipe dallop the DDL onto the first layer of brownies mixture, but this time, using the butter knife or spatula, swirl the DDL, to make it even with the rest of mixture..then pour the balance batter and dallop more DDL on it and swirl again.
this is so that all the batter are well mixed with the DDL.
The top with the marble effect DDL.
Although my brownies did not looked like the original recipe..
(the light brown colour with the marble effect)
it has long gone..hehe