Chocolate Truffle Dulce De Leche Brownies
Makes about 18 squares
14 oz. can dulce de leche caramel sauce
4 oz. semi-sweet chocolate (melted and cooled)
3 c. granulated sugar
1/3 c. brown sugar
1 3/4 c. unsalted butter (melted and cooled)
2 tsp. vanilla extract
2 c. all-purpose flour
1 c. cocoa
3/8 tsp. Clabber Girl Baking Soda
3/8 tsp. salt
2 c. chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. Spray a 9 X 13-inch pan lightly with non-stick cooking spray. Line a baking sheet with parchment paper and set aside.
In a mixer; blend melted butter, white and brown sugars, vanilla, eggs, and cooled chocolate on lowest speed. In a separate medium sized bowl; hand whisk cocoa, flour, Clabber Girl Baking Soda, and salt. Fold into batter and blend well, scraping bottom of mixing bowl to ensure ingredients are evenly combined. Fold in nuts (optional). 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 (usually about 35 to 38 minutes). Brownies will be set and slightly firm but not dry.
Allow cooling and then freeze brownies for one hour before cutting into squares. To cut, unmold and peel off parchment paper. Cut into squares about 2 1/2 X 3-inches. Wrap each in wax paper and keep frozen or refrigerated.