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!