There is something about the power of food bloggers. They make you laugh at their quirky food-related stories because probably the same exact thing happened to you. Sometimes you have the slight urge to lick the computer screen after seeing the most gorgeous food, or drool at the mere sight of the beautiful dish. Most often enough the undeniable must-satisfy food bloggy cravings kick in that you find all the ingredients necessary to make the recipe. (Case in point, thank you Shawnda.)
I have been enjoying reading Project Pastry Queen on the blog-o-sphere partly because (1) I own the Pastry Queen cookbook (2) I haven’t gotten around to cooking many of the recipes, and (3) I’m living vicariously through the Project Pastry Queen foodie blogs. I’m totally guilty of buying cookbooks and making one recipe from them, and this is one of the many cookbooks I have shamefully neglected. Don’t waste any time like myself, and make these scrumptious brownies for yourself. I took the advice of Shawnda and made the smaller batch and her tweaks to the recipe. Chewy brownies with creamy dulce de leche swirled in with toasted walnuts and chocolate chips.
Sinful and dangerous.
Salted-Caramel Brownies
Adapted from Confections of a Foodie Bride & The Pastry Queen
Printable Recipe
Ingredients:
6 ounces bittersweet chocolate, coarsely chopped
6 ounces semi-sweet chocolate, coarsely chopped
1 ½ cups granulated sugar
1 ¼ cup all-purpose flour
½ teaspoon salt, plus extra for topping
12 tablespoons unsalted butter
4 large eggs, room temperature
1 tablespoon vanilla extract
1 bottle of La Lechera Sweetened Condensed Milk (or caramel sauce)
1 ½ cups walnuts, toasted and chopped coarsely
1 cup semi-sweet chocolate chips
½ cup heath toffee pieces
Preparation:
Preheat the oven to 350 degrees. Line a 13x9 baking pan with aluminum foil and make sure it hangs over the edge of the pan by 1 inch. Grease the pan with cooking spray and set aside.
In a heavy-bottomed saucepan over low heat, warm the butter and bittersweet and semi-sweet chocolate until melted and smooth, stirring occasionally. Transfer the chocolate to a large bowl and hand whisk the sugar, eggs, and vanilla until thick and glossy. Stir in the flour and salt. Fold in the toffee bits.
Transfer the batter into the prepared pan, and swirl the La lechera (caramel sauce) in. Top with chopped walnuts and chocolate chips.
Bake for 35 minutes or until a toothpick inserted comes out clean. Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Cut into squares and serve.
Brownies will keep for 1 week or 1 month in the freezer.
Review: I’m slapping myself silly for not making these brownies sooner because they are so dreamy. I want a tower of dulce de leche brownies everyday for breakfast, lunch and dinner. You will have dreams about making a batch, licking the bowl clean after you have made them, and anxiously waiting for them to cool so you can enjoy a square or two. (Le sigh).
