Everyone loves these brownies, and for good reason. They hit the perfect sweet spot between fudge and cake, with a rich, satisfying texture that keeps you coming back for more. Topped with luscious ribbons of dulce de leche and a sprinkle of Espresso Brava salt, they’re as beautiful as they are indulgent. Each bite brings all the flavors together in a truly decadent way, making these brownies feel both comforting and special. Once you make them, they’re sure to become a staple in your dessert repertoire. Recipe courtesy of Durant Culinary Director, Sara Kundelius.
Chef's notes: check during baking that the dulce de leche doesn't get too dark. If you see it browning, tent the pan with foil making sure it doesn't come into contact with the brownies. Use toothpicks as props if necessary. For example, the baking schedule in my professional convection oven is: Bake 8 minutes uncovered, take brownies out and tent with toothpicks, then bake for an additional 22 minutes
½canDulce de Leche-commercially bought or homemade (**see instructions below)
Durant Espresso Brava Salt
Brownies
1
Preheat your oven to 350
2
Lightly spray a 9 inch by 13 inch baking pan or line with parchment paper
3
In a medium size bowl measure out the 1 cup of all purpose flour and the cocoa powder. Mix them well with a fork or spatula, set aside
4
In a small bowl crack eggs, add espresso brava salt and whisk, set aside
5
In a large bowl, measure both white and light brown sugars and mix together to remove most lumps
6
Whisk the eggs into the sugars
7
Add vanilla paste and Durant Extra Virgin olive oil into the sugar mixture and combine thoroughly
8
Melt butter and carefully work it into the egg mixture, I find a spatula works best for this
9
Once melted butter is combined, add the flour mixture and combine thoroughly
10
Mix in chocolate chips
11
Spread brownie batter into your greased/lined pan
12
In a small bowl take half of the dulce de leche out of the can and add the espresso brava salt, mix it until the caramel is smooth and evenly salted
13
Using a spoonful at a time, dollop the dulche de leche evenly across the top of the brownie batter
14
Bake approximately 25-35 min depending on your oven, the edges might have slight cracks and the center should be just set
15
Cool completely before cutting, and enjoy!
Dulce de Leche
16
*you can purchase dulce de leche at most stores in the baking aisle next to the sweetened condensed milk, but if you want to make your own, it is very cheap and easy.
17
Purchase a can (or a couple) of sweetened condensed milk
18
Remove the paper label
19
Place the unopened can in a pot that is deeper than the can and fill with water (make sure the can is fully submerged)
20
Bring to a boil and then simmer for 3 hours
21
Watch the pot to make sure the water hasn't evaporated below can level. You can add more hot water to bring the level up and keep the can submerged if needed
22
Remove the can and let it cool
*if you boil several cans just write the date on top, it can be stored at room temperature or in the fridge
Ingredients
1 ¼cupswhite sugar
1cuppacked light brown sugar
4eggs
1tspDurant Espresso Brava Sea Salt
1tbspvanilla paste
2tbspDurant Extra Virgin Olive Oil
1cupmelted butter
1cupall purpose flour
1cupunsweetened cocoa powder
1cupchocolate chips
Topping Ingredients
½canDulce de Leche-commercially bought or homemade (**see instructions below)
Durant Espresso Brava Salt
Directions
Brownies
1
Preheat your oven to 350
2
Lightly spray a 9 inch by 13 inch baking pan or line with parchment paper
3
In a medium size bowl measure out the 1 cup of all purpose flour and the cocoa powder. Mix them well with a fork or spatula, set aside
4
In a small bowl crack eggs, add espresso brava salt and whisk, set aside
5
In a large bowl, measure both white and light brown sugars and mix together to remove most lumps
6
Whisk the eggs into the sugars
7
Add vanilla paste and Durant Extra Virgin olive oil into the sugar mixture and combine thoroughly
8
Melt butter and carefully work it into the egg mixture, I find a spatula works best for this
9
Once melted butter is combined, add the flour mixture and combine thoroughly
10
Mix in chocolate chips
11
Spread brownie batter into your greased/lined pan
12
In a small bowl take half of the dulce de leche out of the can and add the espresso brava salt, mix it until the caramel is smooth and evenly salted
13
Using a spoonful at a time, dollop the dulche de leche evenly across the top of the brownie batter
14
Bake approximately 25-35 min depending on your oven, the edges might have slight cracks and the center should be just set
15
Cool completely before cutting, and enjoy!
Dulce de Leche
16
*you can purchase dulce de leche at most stores in the baking aisle next to the sweetened condensed milk, but if you want to make your own, it is very cheap and easy.
17
Purchase a can (or a couple) of sweetened condensed milk
18
Remove the paper label
19
Place the unopened can in a pot that is deeper than the can and fill with water (make sure the can is fully submerged)
20
Bring to a boil and then simmer for 3 hours
21
Watch the pot to make sure the water hasn't evaporated below can level. You can add more hot water to bring the level up and keep the can submerged if needed
22
Remove the can and let it cool
*if you boil several cans just write the date on top, it can be stored at room temperature or in the fridge
