Keep a lookout for my food reporting from the Sunshine State.
Until then, here is an overdue recipe for Dulce De Leche Brownies from the Valentines' Day Bake Sale. Yep, law schools still have bake sales. Some things never change. If you're lucky I might also post my recipe for Red Velvet Madeleines!
- Darin
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Dulce De Leche Brownies
(adapted from Fine Cooking's Chewy Brownie recipe)
1 can Condensed Milk
4 oz. unsweetened chocolate
3/4 cups sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
1/2 cup Dulce De Leche
1) Preheat the oven to 350°F and butter and line an 8-inch square pan.
2) Melt the chocolate and butter in the microwave in 30sec. increments until most, but not all, of the chocolate hass melted.
Fleur de sel (optional)
For the Dulce De Leche:
1) Put the can of condensed milk in a pot and fill it wil water so it is completely submerged. There should be an inch of water above the can at all times.
2) Turn the heat to medium high and let it simmer for 3.5 hours. Make sure to check every 10 mins to make sure the water level has not gotten below the top of the can. That baby will explode if you neglect it...much like women.
3) Use tongs to lift the can out and let it cool for an hour before using.
For the Dulce De Leche Brownies:
1) Preheat the oven to 350°F and butter and line an 8-inch square pan.
2) Melt the chocolate and butter in the microwave in 30sec. increments until most, but not all, of the chocolate hass melted.
3) Let it cool for a couple minutes and add to the sugar, salt, and vanilla. Mix in the eggs, one at a time, and then the flour and cocoa. Don't over mix the batter; stop just when all the ingredients are combined.
4) Pour batter into the pan and swirl in the dulce de leche. I used a spoon to put dollops all over and swirled with a knife. Sprinkle with the fleur de sel if you are using.
5) Bake on the middle rack for 35 to 45 minutes or until a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it. If no crumbs cling, you've overbaked. Sorry dude.
6) Let the brownies COMPLETELY cool, at least an hour, before cutting. Trust me. Otherwise you're gonna get some ugly brownies. If you're transporting not in its original pan, I recommend wrapping each brownie with some parchment paper otherwise the dulce de leche will get messy.
6) Let the brownies COMPLETELY cool, at least an hour, before cutting. Trust me. Otherwise you're gonna get some ugly brownies. If you're transporting not in its original pan, I recommend wrapping each brownie with some parchment paper otherwise the dulce de leche will get messy.
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