Archive | 1:01 am

Dulce de leche brownies

25 Aug

I’m trying to lose a few pounds, too many pieces of pie and glasses of wine this summer.  So, when you’re a cook and you are trying to lose weight, what do you do?  Well, if it’s me, I bake a lot, for everyone and anyone who is hungry.  That way I can eat vicariously through others, in particular, my stepdaughter Danielle, who loves these brownies.  Today it was dulce de leche brownies, dark fudgy brownies with a deep vein of dulce de leche running through them.  I make these often and cut them into very small pieces, usually 5 X 5  in my 9 inch square pan, and then I freeze them.

This recipe isn’t mine, it belongs to David Lebovitz who is an American pastry chef/writer/blogger living in Paris.  I love his blog and I love his recipes, they always work.  If you decide not to freeze them, the brownies actually improve in flavour and texture the next day, if you can wait that long.

Apparently a big hurricane is on its way up the American east coast.  I’m on my way to New Brunswick this Friday, with a batch on brownies in my suitcase.  Perfect to share with my friends in St. Andrews as we shutter the windows and wait out the storm.  To everyone in Irene’s path, be well and take care.



Dulce de leche brownies-David Lebovitz

Preheat oven to 350 degrees F.

4 oz. butter (salted or unsalted, whatever you have)

6 oz. bittersweet chocolate, chopped

1/4 cup cocoa powder (I splurge and use Valrhona available online from Vanilla Food Company)

3 large eggs

1 cup granulated sugar

1 tsp. vanilla extract

1 cup unbleached all purpose flour

1 cup dulce de leche (I use a generous cup)

Line an 8inch square pan with parchment, no need to butter it.

In a medium heavy-bottom saucepan, melt butter over medium heat, add chopped chocolate and stir until melted and combined with butter (watch your heat so that the chocolate doesn’t scorch).  Remove from saucepan from heat and whisk in cocoa (right into the pot), eggs one at a time, then sugar, vanilla and finally the powder.  at this point, you have a luscious, glistening, thick batter.  Pour half of the batter into the prepared pan and dollop with half of the dulce de leche.  using a small knife, lightly swirl the dulce into the batter.  Cover with remaining batter and dollop remaining dulce on top, and swirl again.

Bake for approx. 35 to 45 minutes.  I like super fudgy brownies, so I bake mine for 35 minutes.

These brownies always make me feel happy and content, storm or or no storm.


Dulche de leche brownies on my new cake stand that I bought in Chicago at Posh on State St.