Monday, June 4, 2012

Salted Dulce de Leche Swirl Brownies


Dulce de Leche:
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon table salt

1 box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix
Water, vegetable oil and eggs called for on brownie mix box

6oz dark baking chocolate, chopped
Coarse sea salt


1. Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.

2. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.

3. Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.

4. Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.

5. In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

6. Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

Recipe shared from: