• Chelsea Price

Dulce de Leche skillet brownies

Updated: Jun 7

Rich, fudgy and slightly salty. The perfect treat to share.

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Growing up, my mom would make the most delicious brownies marbled with caramel on top. She would bake them in sheet pans and they always seemed like the perfect way to end a long week. Truly anything she created made the week seem special.


These brownies were created with her in mind and also with my little brothers voice in my head about absolutely detesting dark chocolate. You see, brownies are his favorite treat, but the dark chocolate taste of the brownies I had made before just were not up his alley. So I was on a mission to cut that bitter taste down. Easily enough--all it took was a little more sugar and a little less cocoa powder.


Some really fun tips for brownies:


First, when you have hot sugar and add eggs to the batter and whisk really fast, it helps develop that yummy craggly top that we know and love with brownies. So, how do you get a hot sugar? You can simply microwave the sugar and butter mixture for 30 seconds increments, whisking vigorously, and then repeating two more times. After the last time add in your eggs being sure to wish them in quickly. This motion should keep them from curdling.


Second, I really like to add melted chocolate; it adds to that gooey center of a baked brownie--it's just the best. My preferred chocolate to use, I have found, is 60% cocoa by Ghirardelli bar again melted in 30 second increments until silky and smooth. Add that right into the butter-sugar-and-egg mixture.


Okay, so lets get to this recipe. I hope you give it a try and be sure to share them with some friends!





 

Recipe

 

Ingredients:

3/4 c flour

1/2 c coca powder

1 tsp salt

2 eggs

1 egg yolk

1 tsp vanilla

4 oz. melted chocolate (60% cocoa)

12 TBSP melted butter

1 1/2 c brown sugar

1/2 c granulated sugar


Method:

Start by preheating your oven to 350°F. In a large bowl add butter and melt in the microwave. To that, add in the sugars and give it another cycle in the microwave for 30 seconds. Wisk really well until the sugars and butter are nice and creamy. Add in eggs, egg yolk, and vanilla. Whisk again and then add in melted chocolate (melt the chocolate in a glass bowl in the microwave for 30 seconds at a time, stirring between intervals) stir chocolate into the sugar mixture. Once that is fully incorporated, add flour, cocoa powder, and salt directly into the bowl. Stir in the dry ingredients with a spatula till flour and cocoa are incorporated.


Dump the batter into a 10" cast iron skillet or 9x9 pan, then dollop some dulce de leche all over and swirl into the batter. You can do this using a skewer or chop stick (or other slender utensil). Place your beautiful brownies into the oven and bake for 25-30 minutes. Brownies should be set in the center. Remove from the oven and let rest for about 10 minutes before you top with ice cream and dive in.



Items I love to create this recipe:


10" cast iron skillet or an 9x9 pan will work as well































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