Can we talk about brownies today? Please??
Because not only has it been forever since I’ve shared a good batch of brownies with you, it’s also been almost that long since I’ve even made brownies. And that’s entirely too much time on both fronts.
So I kind of make up for all of that with these espresso dulce de leche brownies today.
To answer your next question (the first being, who goes more than a year without making brownies?), no I can’t make anything simple.
These brownies though. They’re super dark. They’re rich, chewy, dense, and sinful.
They’re basically everything I wish for a brownie to be, except healthy, of course. But wait!
I made them with 100% white whole wheat flour so that’s something!
Oh, and lastly, they’re SO simple to make – one pot, one pan, 45 minutes of your time. I made these espresso dulce de leche brownies twice in one weekend – thankfully I had somewhere to bring them both times – and they got nothing but humungously rave reviews.
I suppose these brownies may have been worth waiting for.
Espresso Dulce de Leche Brownies
- Prep Time: 20min
- Cook Time: 25-27min
- Yield: 12-16 brownies
I was gifted a jar of Stonewall Kitchen Espresso Dulce de Leche for Christmas by someone who knows me all too well but if you can’t find espresso dulce de leche, use the regular dulce de leche and add 1 ½ teaspoon espresso powder instead of 1 teaspoon.
10 tbsp unsalted butter
1 cup granulated sugar
½ cup espresso or plain dulce de leche (homemade or store-bought)
¾ cup unsweetened dark cocoa powder (like Hershey’s)
½ tsp salt
¼ tsp baking powder
1 to 1 ½ tsp espresso powder
2 large eggs
2 tsp pure vanilla extract
1 cup white whole wheat flour
3 oz semi- or bittersweet chocolate chopped
Preheat oven to 325° F with a rack in the second to lowest position. Line an 8×8-inch pan with parchment paper or aluminum foil (if using foil, grease the foil with baking spray).
In a medium sauce pan set over medium-high heat, melt the butter. Once melted, start swirling the pan around over the heat until the color deepens to a deep brown and little brown bits start to form. Take the pan off the heat and turn the burner off. Whisk in the sugar and dulce de leche until combined. The mixture will be thick and look grainy, and there may be some pesky butter left that won’t incorporate; don’t worry about it. Stir the cocoa powder, salt, baking powder, and espresso powder into the mixture with a wooden spoon and let it sit for about 5-10 minutes to cool a little.
Once the mixture has cooled but is still slightly warm, beat in the eggs until well-blended and the mixture is thick and shiny. Stir in the vanilla. Add the flour and stir slowly to incorporate and then beat the mixture vigorously for about 10 seconds. Fold into the chopped chocolate. Pour the batter into the prepared pan and smooth out the top with a rubber or offset spatula.
Bake for 25 to 27 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs clinging to it. Transfer the pan to a wire rack to cool completely. Once the brownies have cooled, lift them out of the pan using the parchment paper/aluminum foil and cut into squares on a cutting board. Store cut brownies in an airtight container for up to 3 days.
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