Let’s face it, there’s nothing like taking a bite into a home-made brownie. The guilty indulgence after the first bite, it’s so good that it’s almost sinful. You finish the first brownie and deep down you know that you really shouldn’t have a second piece, but you reach for another anyway making a promise to yourself that tomorrow you will run an extra mile (but of course you don’t, who are we kidding?).
Brownies, like the Chocolate Chip Cookie is a staple in North American households. It never disappoints, only comforts. It’s versatile batter, you can add nuts, peanutbutter, cream cheese or like I did, dulce de leche. Why not make something that is tooth achingly good event better?
I had a small container of dulce de leche in the fridge that I didn’t know what to do with and a craving for brownies, put them together and you have one kick-ass brownie. Want to make this brownie even more kick-ass, accompany it with a scoop of vanilla ice cream. I prefer downing my brownie with a cold class of milk.
For the brownies I used my go to recipe. In fact, it’s the only recipe I have ever used, the Fry’s Cocoa recipe found on the back of the can.
Brownies – Adapted from Fry’s Cocoa
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks)
1 cup cocoa
2 cups sugar
4 large eggs
1 1/2 teaspoons vanilla
3/4 cup of dulce de leche (optional)
In a bowl, stir together flour, baking powder and salt..
In a large and heavy saucepan melt butter. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Add the dry ingredients to the chocolate mixture. Pour batter into a greased 9x13in pan. By the spoonfuls drop the dulce de leche onto the brownie patter then take a butter knife and swirl the two together as you would with a marble cake.
Bake for 30-35 minutes at 350°F
I just had to post some new pictures of Charlie so you can see how she’s grown and of couse how darm cute she is!