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When I was a teenager, I wasn’t allowed to get a job. My “job,” I was told, was to get good grades. So, in order to make a little bit of spending money, I started making brownies and selling them at school. I quickly became known as “Brownie Girl,” and it would be a miracle of my batch of brownies for the day even made it to lunchtime. Some of my friends still talk about them.
It’s hard to believe that this happened about half of my lifetime ago. And, back then, my brownies were made using boxed brownie mix. My friends still insist that I did something magical to the brownies, when all I ever really did was add a little bit of vanilla extract to my brownie batter. Brownies became such a staple of my everyday life that, after high school, I went through a period where I absolutely couldn’t stand them. I’m over it now, but it took a very long time. These days, my brownies are made from scratch.
Brownies are great because they come together in very quickly, and use ingredients that I always have readily available. They are what I usually bring to a party when I am short on time and can’t figure out anything else to bring. They are also very versatile, and you can throw pretty much anything you’d like in them and still get a decent product. Being the typical Miami Latina that I am, these were made with dulce de leche (milk caramel spread). You could technically also use boxed brownie mix for this recipe, if you wanted.
Start with enough brownie batter for a 13 x 9 inch pan, and a can (or jar) of your favorite dulce de leche. You can make your own, if you are so inclined. But, we’re keeping this one simple.
Pour the brownie batter into your 13 x 9 inch baking pan. I like to line mine with parchment paper, but you can also spray it with non-stick cooking spray.
Drop the dulce de leche by spoonfuls into the brownie batter.
Using a butter knife of spatula, swirl the dulce de leche into the brownie batter. As you can see, mine mostly sunk to the bottom. If your brownie matter is thicker, then yours might be more visible.
Whatever the outcome of your previous step, pop your pan into a pre-heated oven and bake for about 35-45 minutes. A toothpick inserted in the center should come out clean.
Let the brownies cool on a wire rack completely before you cut them, or you are going to end up with a sticky mess.
Oh yeaaaah!! Do you see that ooey, gooey goodness on the bottom of those dulce de leche brownies!? That’s called “love.” It’s the kind of love that sneaks up on you and makes your pants suddenly shrink a size, but that is the best kind! These brownies will keep in an airtight container for a few days, if they last that long.
Dulce de Leche Brownies
- 1 recipe for 13 x 9 inch pan of brownies (recommended: Quick and Easy Brownies)
- 1 14 oz can or jar of dulce de leche
Pre-heat oven to 350° F. Grease a 13 x 9 inch rectangular pan or line with parchment paper.
Prepare brownie batter according to recipe directions. Pour into prepared pan.
Drop heaping spoonfuls of dulce de leche over the top of the brownie batter. Using a spatula or dull knife, swirl the dulce de leche into the brownie batter.
Bake at 350° for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Allow dulce de leche brownies to cool completely before cutting.