Makes 16 brownies
I adapted these brownies from David Lebovitz’s recipe from The Sweet Life in Paris. I use a mix of unsweetened and bittersweet chocolate, but you can use all bittersweet or semisweet chocolate, if you prefer a sweeter brownie. I also add a bit of coarse sea salt, to cut the sweetness.
8 tablespoons (1 stick) unsalted butter
2 oz. unsweetened chocolate (57 grams)
4 oz. bittersweet (60 percent to 72 percent) chocolate (113 grams)
1/4 cup Dutch-processed cocoa powder (25 grams)
3 large eggs, room temperature
1 cup granulated sugar (200 grams)
2 teaspoons pure vanilla extract
1 cup all-purpose flour (125 grams)
1 cup dulce de leche (260 grams)
1/2 teaspoon coarse sea salt, optional
Preheat oven to 350oF. Line the sides and bottom of an 8 x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut parchment to fit bottom of pan. Lightly grease the sides with oil.
In the top of a double boiler, set over simmering water, melt butter and chocolate. Stir constantly, until chocolate and butter are fully combined and mixture is smooth. Remove from heat.
Whisk in cocoa powder, until smooth. Add eggs, one at a time, whisking to combine. Add sugar and vanilla. Whisk to combine. Gradually add flour mixture, until fully incorporated.
Pour half of the batter into prepared pan. Drop one-third of the dulce de leche in tablespoons, evenly spaced on batter. Swirl slightly. Spread the remaining brownie batter on top, and then drop the remaining dulce de leche on top of the batter. Use a knife to slightly swirl the dulce de leche. Bake for 25 to 30 minutes, until center is slightly firm to. Sprinkle with sea salt, immediately after removing from the oven. Cool in the pan, placed on a wire rack.
Cut just before serving. Store at room temperature for up to 3 days.