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Dulce de Leche Swirled Brownies

May 21, 2020 · Speshyl · Leave a Comment

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I adapted this brownie recipe from Alton Brown’s Cocoa Brownie recipe. The only chocolate we will be using here is in the form of cocoa powder. I have tried many brownie recipes in the past, and I find myself constantly coming back to Alton’s recipe. I thought about how I could possibly make these brownies even more delicious, and then I noticed a can of sweetened condensed milk in my pantry. Dulce de Leche immediately came to mind, and I got down to business.

Dulce de Leche

You can buy canned Dulce de Leche, however I made mine from a can of sweetened condensed milk. I removed the wrapper from a sealed can of sweetened condensed milk, and placed it in a large pot, filled a pot and covered the can with water, until the water was about 2 inches above the can. I brung the water to a boil and then lowered the flame down to medium heat so that the can could simmer in the water for 4 hours. Make sure to check on the water periodically to make sure that there is at least an inch of water above it, adding water if necessary. After 4 hours, turn off the heat and let the can sit in the water  for another hour. Remove the can from the water and let it cool at room temperature overnight. You don’t want to open the can while it is still hot because the caramel will burn you, so please let it cool for at least 12 hours.

Dulce de Leche Brownies
Dulce de Leche Swirled Brownies

No Leavening Agents?

As you’ll notice, this recipe does not call for any leavening agents such as baking powder and baking soda. “So how will the brownies rise?” That’s where the beating of the eggs comes in. I whipped the eggs using the whisk attachment on my KitchenAid mixer for five minutes. In this time, the eggs will become lighter in color and foamy, which will add some air to the brownies. You can do this by hand if you do not own a stand mixer, it’ll just take a little bit longer. You’ll definitely get a great arm workout out of it as well!

Don’t Over Mix the Batter!

I mix all of the ingredients together and leave the flour and cocoa powder for last so that the flour is not over mixed. The more you mix flour, the more gluten forms, resulting in a tougher brownie batter. We do not want that, so when adding the flour and cocoa powder, I mix it in the mixer until the batter starts to come together, and then finish combining by hand. I fold the mixture onto itself until there aren’t any streaks of flour left.

Dulce de Leche Brownies
Dulce de Leche Swirled Brownies

Marbling the Brownies

To create that beautiful marbled look, I spooned dollops of the Dulce de Leche, evenly spaced onto the brownie batter. I then used the tip of a pointy knife to swirl in the Dulce de Leche.

You can have free range here. Go crazy with it and let your creative side out. They will come out beautifully, and even if they don’t, they will still surely be delicious.

Dulce de Leche Brownies
Dulce de Leche Swirled Brownies

Cooling Time

These brownies take about an hour and a half to cool. I cool them for 45 minutes in the baking pan, and then I remove them from then pan by pulling on the overhanging parchment paper. I allow them to cool for another 45 minutes outside of the pan.

After they’re cooled, you can dig in! I hope you enjoy!

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Dulce de Leche Brownies

Dulce de Leche Swirled Brownies


  • Author: Speshyl Smith
  • Total Time: 2 hours, 30 minutes
  • Yield: 16, one-inch brownies 1x
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Description

These decadent cocoa brownies, adapted from Alton Brown’s original recipe, are fudgy, rich, and swirled with Dulce de Leche.


Ingredients

Scale
  • 4 large eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 8 ounces butter, melted
  • 1 1/4 cups cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
  • 1/3 cup dulce de leche

Instructions

Dulce de Leche (you can by a can already made at the store, but if you want to make yourself, follow the recipe below)

  • Remove the wrapper from a sealed can of sweetened condensed milk and place it into a large pot filled with water. The water should be at least two inches over the can. Bring that to a boil and lower the flame to a medium heat, simmering the can for 4 hours.
  • After 4 hours, turn off the heat and let the can sit in the water for another hour. Remove the can from the water and let it cool at room temperature overnight or for at least 12 hours. If you open the can while its still hot, you have a 99% chance oof getting burned.

Brownies

  • Preheat an oven to 300F degrees.
  • Place 4 large eggs into the bowl of a stand mixer and whisk for 5 minutes. The  eggs should become lighter in color and foamy.
  • Once the eggs are foamy, mix in   the sugar, vanilla, and kosher salt until well combined.
  • Stop the mixer and add in the sifted cocoa powder and flour. Mix until the batter just starts to come together, and carefully mix the rest of the way by hand. Be sure not to over mix, and stop when everything is combined.
  • Pour the batter into a  9 inch  square pan, that is lined with parchment paper & has been buttered. Smooth the batter out so it reaches all four corners.
  • Spoon dollops of the dulce de leche, evenly spaced onto the brownie batter. Use the tip of a pointy knife to swirl in the dulce de leche to create a marbled effect. Place into your oven and bake for 50 minutes until the brownies have set. If you insert a knife and the brownie somewhat sticks to the knife, it is okay to remove from the oven. Just make sure the batter is no longer runny.
  • Let the brownies cool for a minimum of 90 minutes (45 minutes inside of the baking, and then 45 minutes removed from the baking dish). Slice up the brownies, and enjoy!

Notes

If making the dulce de leche at home, allow at least 12 hours to cool at room temperature before opening the can.

Allow melted butter to cool, so that it won’t be too hot when added to the eggs.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: dessert
  • Method: baking

Keywords: brownies, cocoa brownies, dulce de leche

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We closed out Virgo season by celebrating my favor We closed out Virgo season by celebrating my favorite Virgo, my big sister @chloes_charms 😍💕 A Renaissance Tour themed cake was absolutely necessary! I think my favorite part of the process was painting the entire thing with silver luster dust 🪩 

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

Although my craft & profession is savory food, I love to dibble & dabble in pastry, and learn new techniques 🤗

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Oh what a year it’s been! 🌹 Thank you so much Oh what a year it’s been! 🌹 Thank you so much to Alaina & Derrick Rose for supporting & trusting my small business; allowing me into their home to cook for their family over the past year. It has been such an amazing experience! I can’t wait to see what’s next!

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
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#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
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#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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