Chocolate Truffle Dulce De Leche Brownies
Makes about 18 squares
- 1 14-oz. can dulce de leche caramel sauce
- 4 ounces semi-sweet chocolate, melted and cooled
- 3 cups granulated sugar
- 1/3 cup brown sugar
- 1 3/4 cups unsalted butter, melted and cooled.
- 2 teaspoons vanilla extract
- 6 eggs 2 cups all-purpose flour
- 1 cup cocoa
- 3/8 teaspoon baking soda
- 3/8 teaspoon salt
- 2 cups chopped walnuts or pecans, optional
Preheat oven to 350 degres F. Spray a 9x13-inch pan lightly with non-stick cooking spray. Line bottom with parchment paper. Line a baking sheet with parchment paper and set aside. In a mixer, blend melted butter with white and brown sugars, add the vanilla, eggs and cooled chocolate. Blend well on lowest speed. In a separate medium-sized bowl, hand whisk together the cocoa, flour, baking soda and salt. Fold into batter and blend well, scraping bottom of mixing bowl to ensure ingredients are evenly combined. Fold in nuts. Spoon the batter into the prepared pan. Deposit dollops of dulce de leche on top of batter. Smear with a fork to blend into the batter. Pour or spoon batter onto prepared pan. Place pan on the prepared baking sheet. Bake until done, 35 to 38 minutes. Brownies will be set and slightly firm but not dry. Cool then freeze one hour before cutting. To cut, un-mold and peel off parchment paper. cut into squares about 2 1/2 by 3 inches. Wrap each in wax paper and keep frozen or refrigerated.