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I know this recipe has made the rounds again and again since 2006, but it's such a great one why shouldn't it? I might be jealous that this famous pastry chef gets to live the good life in Paris, but if I had to pick Paris, or the brownies, I pick the brownies.
8 tablespoons salted or unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
Optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line an 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, and then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Makes 12 brownies
Notes: I made my own Dulce de Leche using the directions from http://www.milk.com/recipes/dessert/dulce-de-leche.html.
Recipe belongs to David Lebovitz. More information about him can be found at http://www.davidlebovitz.com/about/.
Picture by Laura Flowers.
8 tablespoons salted or unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
Optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line an 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, and then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Makes 12 brownies
Notes: I made my own Dulce de Leche using the directions from http://www.milk.com/recipes/dessert/dulce-de-leche.html.
Recipe belongs to David Lebovitz. More information about him can be found at http://www.davidlebovitz.com/about/.
Picture by Laura Flowers.
22 comments:
Good Morning Laura,
Do you think it is ok to eat these brownies for breakfast? (kidding) I will make these for a weekend treat!! YUM
look wonderful...
Those brownies do look darn good, but I think I'd still pick Paris instead.
Love this! I have some leftover dulce de leche in my fridge--I think I'll have to make some of these!
Laura, what a great recipe. I love Dulce de Leche, we use it for spanish dessert, but this is a great idea, I have to try this brownies.
Would you really take the brownies over Paris? They do look marvelous and while I'll try them, I'd still rather have espresso and a baguette in Paris.
Hello Laura,
I didn't realise you had a blog...duh
these look "to die for"
they look like they're in the queue to be eaten he he ;0)
Ohh Mary you HAD to mention the bread and coffee lol! Now I'm going to have to take my statement back. :)
Hi Lesley,
You haven't missed much! The blog is only about a month old. I was growing out of my myspace and decided to start moving over here.
Yes Ginger, start eating these at breakfast, and again at lunch, then maybe for afternoon tea, and dinner...
Do we really need food of nutritional value anyway?
Those are gorgeous. The recipes looks divine and the photography is fabulous!
Those are absolutely gorgeous!!!!
I'm with you... always the brownies!!!
I like how you decorated them, and I love your photo! Great rendition to this new classic :)
Those came out so beautifully! I love David Lebovitz's recipes and I love that these brownies have dulce de leche! When I was in Argentina, I was surrounded by dulce de leche everywhere I went and now I miss it! Read my post about Argentina and dulce de leche here.
Beautiful picture. That marbeling is great. Thanks for sharing!
Thank-you everyone for the comments! I love comments.
Hillary your vacation looks amazing! I want those Dulce de Leche Oreos!
Paris is a special occasion kind of thing. These brownies, on the other hand, could be all the time. Call me a glutton but I'll take the Brownies, especially if they are this beautiful (which I doubt mine would turn out so well.)
Those are seriously beautiful little pieces of art.
sigh. can i please, please have one? my freezer is brownieless right now, which is a very sad state of affairs.
Ohh you poor thing. No brownies in the freezer is a sad thing.
These really came out beautifully! They would make a gorgeous addition to a treat tray :)
Okay, you're not just someone who bakes and cooks. You're a photographer and an artist! this is another wonderful recipe I must try. I love the way you photograph everything. It makes me hungry :)
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