I like my brownies moist, but not overly sweet. These brownies are rich from all the butter and a little bite suffices nicely. They were so delicious Chicky and I made two batches that week because they were so popular. Both times I made the brownies I dropped dollops of dulche de leche on the top and spread it with an off set spatula. Another option, for a more candy-like top on the brownies, is to wait and spread on the dulche de leche after the brownies come out of the oven and cool for a little while.
Best Cocoa Brownies Evah!
Makes 16 large or 25 smaller brownies
Use the best cocoa you have for these - any unsweetened natural or Dutch-process will work.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: an 8-inch square baking pan.
Position a rack in the lower third of the oven and preheat oven to 325 degrees F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Add dulche de leche by dropping a spoon full here and there and then spreading the dropped caramel lightly with an off-set spatula.
Bake until a toothpick plunged into the center emerges slightly moist with batter. 20 to 25 minutes. Let cool completely on rack.
Lift up the ends of the parchment or foil liner, and transfer brownies to a cutting board. Cut into 16 or 25 squares.
This is Alton Brown's Dulche de Leche recipe. It's totally worth the effort and believe me, you will find a way to use up the extra. It's good on ice cream, cake, and straight off the spoon!
• 1 quart whole milk
• 12 ounces sugar, approximately 1 1/2 cups
• 1 vanilla bean, split and seeds scraped
• 1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.