So many celebrations this month! May is one of the busiest months around here. Beginning today with Cinco de Mayo and continuing right on through Memorial Day, I have something on my calendar every weekend, sometimes more than one event, and they all involve preparation of food on my part. I just hope I can keep up with it. If I drop out of sight for a day or two you’ll know what happened…..I fell off the edge.
So, today Mr. D. has an office pot-luck lunch in honor of Cinco de Mayo. His co-workers have special dishes they prepare around that theme so I’m not going to compete with them, I’ll tackle the dessert. What I decided on are these Dulce de Leche Brownies. Who doesn’t like brownies? When you add toppings like Marshmallow Creme and Dulce de Leche plus chopped pecans…..swoon!!….If I were there, I’d start with dessert, thank you.
I just know these are fabulous brownies, I’ve made them before this. I couldn’t taste them, however, because when you bake for an event, you really can’t send a pan of brownies with one corner missing….. or can you? Anyway I hope my photos get you salivating and anxious to try these wonderful brownies. I omitted the chopped pecans on top because of possible nut allergies among the group of people who will be eating these.
DULCE DE LECHE FLUFF BROWNIES
Yield: 42 servings
- 6 0unces unsweetened chocolate, coarsely chopped
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup mini semisweet chocolate chips
- 1 13.4- ounce can dulce de leche
- 1 7-ounce jar marshmallow creme
- 1/2 cup chopped pecans, toasted
1. In a medium saucepan cook and stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly. Meanwhile, preheat oven to 350*F. Line a 13 x 9-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set pan aside. I omitted this step because my brownies are going to travel in the baking pan which has a cover—-much safer for Mr. D. to carry to work.
2. Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour an baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly. Bake for 20 to 25 minutes or until ages are set and center is almost set.
3. Meanwhile transfer dulce de leche to a small microwave-safe bowl (or leave it in its jar if that is microwaveable). Microwave on 100 percent power about 1 minute or until softened, stirring once.
4. Remove brownies from oven and set pan on a wire rack. Immediately spoon marshmallow creme in mounds on top of hot brownies. (Having a glass of water handy to dip knife blade into, makes dealing with the sticky marshmallow creme a whole lot easier.)
Drop spoonfuls of dulce de leche between mounds of marshmallow creme. Let stand for a few minutes to soften. Using a table knife or narrow metal spatula, gently swirl marshmallow creme and dulce de leche together to marble. Sprinkle with pecans, Cool in pan on rack.
5. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies, wiping knife as needed between cuts.
These brownies are oowey, gooey good!
SOURCE: Better Homes and Gardens