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.
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.
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.
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!Print
These decadent cocoa brownies, adapted from Alton Brown’s original recipe, are fudgy, rich, and swirled with Dulce de Leche.
- 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
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.
- 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!
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.
- Category: dessert
- Method: baking
Keywords: brownies, cocoa brownies, dulce de leche