Dulce de leche brownies

I suck at baking, but these turned out brilliantly (after an initial false start…turns out chemistry makes me panic). I followed this recipe more-or-less exactly, but I have a few tips if you’re going to try it.

  1. Making dulce de leche is more complicated than it sounds and takes longer than you think. A glass bowl won’t cut it — you really do need a glass pie plate for it to work properly. I’m also pretty sure that cooking it at a lower temperature for longer would be better — mine developed a darker brown crusty top which, while tasty, sort of made it look gross.
  2. Let the chocolate/butter/cocoa mixture cool before adding the eggs. Don’t freak out if the butter starts to separate out after adding the second egg — just press on regardless and it’ll work out in the end.
  3. Switch from a whisk to a wooden spoon before adding the eggs — just trust me.
  4. Don’t be an idiot and forget to add the pecans you carefully toasted and chopped like I did. Pewp.

They nice, thick, moist, yummy, crazy brownies. I expect one warmed and topped with a tiny scoop of vanilla Hagendaaz will be even better.

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