Note: I was sent a case of Imperial Sugar for #Choctoberfest in order to write this post. Opinions are mine alone.
When I first signed up for this year’s #Choctoberfest, I knew I wanted to share this recipe! (for more information on #Choctoberfest, plus the chance to enter our giveaway, check out my post here.)
I haven’t made a brownie recipe in a while, but wanted to make something special for this event. If you aren’t familiar with dulce de leche, its a caramel-like sauce that is made by slowly heating sweetened condensed milk until is is light brown and wonderfully sweet.
I used Imperial Sugar, one of the sponsors of #Choctoberfest, in the brownie batter part of this recipe. I wanted to remind you that they are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
Ok. Back to the recipe. Dulce de leche and chocolate are a match made in heaven. These brownies are sure to become a favorite of yours!
- 1/2 cup (1 stick) unsalted butter, plus more to grease the pan
- 1 cup sugar (I used sugar from our sponsor Imperial Sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup store-bought dulce de leche
Preheat your oven to 350 degrees F. Grease an 8 inch square pan with butter, or spray with cooking spray.
Melt the butter in a small pot. Remove from heat and let cool for 5 minutes.
While the butter cools, stir together the coca powder, flour, salt, and baking powder in a medium sized bowl. Set aside.
After the butter has cooled, add in the sugar, eggs, and vanilla extract, whisking to combine.
Slowly stir the dry ingredients into the wet ingredients, only adding a little at a time (if not, you’ll be covered in chocolate and flour!) Stir until just combined.
Pour the batter into your prepared pan.
Drop dollops of the dulce de leche randomly on top of the batter. Drag a knife through the dulce de leche to swirl it through the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. (You may want to try a few places to make sure the “wet” batter on the toothpick isn’t just the dulce de leche.)
Let cool completely before cutting. You can cut these into whatever size you prefer. I like a nice, big brownie, so I cut these into nine squares.
The dulce de leche keeps the brownies so moist. The caramel-like flavor with the chocolate makes for a really tasty brownie!
I suggest treating yourself to a Dulce de Leche Brownie topped with vanilla ice cream!