Saturday, October 18, 2008

Fixation Friday....er.....Saturday....


Ok blogland friends, can we just pretend that today is Friday?

So, now that we all have our mind set to Friday, let me go on....

Today is Fixation Friday and you know what that means, time for our chocolate fix chosen by Michelle from My Year to Get Skinny. I have to confess that I did cheat on this. You see, we were supposed to make our own Dulce De Leche, but, since I didn't really make these until Saturday, I used the PBDDL from Blake Makes. Worked out perfectly! The brownies came together fairly quickly, baked up in a short amount of time, and were perfect to munch on all afternoon!

If you are looking for a blog event that is not strict on the rules, and just a bi-weekly thing, oh, and you have to be a complete chocoholic...this would be for you!

Dulce de Leche Brownies
Pastry Chef David Lebovitz
12 brownies
8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta) (recipe below)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely. After they are completely cooled I take the brownies out of the pan by lifting with the foil then I put them in the fridge. It helps the dulce de leche set up.



Dulce de Leche

Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce De Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

12 comments:

Megan said...

We can pretend it Friday if it's after work. :) I'm jealous you have PBDDL. But so handy for this recipe. Looks great.

Megan said...

Now pbddl would completely change this dessert for me. I probably would have swooned over these - I'll have to check the link and see if there's a recipe for that.

OMG - your Christmas widget scared me!! Only 67 days? That's like next week!

The Blonde Duck said...

Those look deadly!

Deborah said...

Ooooh, I was just thinking that I wanted to make brownies today!

Bunny said...

These look wonderful April! I like this way of making Dolce De Leche, I think it would be better than putting the whole can in water. I'm gonna try this as I've never made it. Thanks!

Katherine Aucoin said...

April your brownies look so amazing. Talk about getting a sweet tooth fix!

Jeanine said...

Ah, Friday, Saturday, any day is good when there is chocolate involved! :) Looks yummy!

Maria said...

Brownies are my all time favorite sweet. Yours look super duper delicious!

Jude said...

Looks so decadent. And with dulce de leche? Mmm

mangomissives said...

My husband raved over these. He actually went so far as the call them "the best brownies ever"!

bakingblonde said...

Wow, the brownies look so moist, you really can't go wrong with a recipe like that!

Shopping Blog said...

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Saturday, October 18, 2008

Fixation Friday....er.....Saturday....


Ok blogland friends, can we just pretend that today is Friday?

So, now that we all have our mind set to Friday, let me go on....

Today is Fixation Friday and you know what that means, time for our chocolate fix chosen by Michelle from My Year to Get Skinny. I have to confess that I did cheat on this. You see, we were supposed to make our own Dulce De Leche, but, since I didn't really make these until Saturday, I used the PBDDL from Blake Makes. Worked out perfectly! The brownies came together fairly quickly, baked up in a short amount of time, and were perfect to munch on all afternoon!

If you are looking for a blog event that is not strict on the rules, and just a bi-weekly thing, oh, and you have to be a complete chocoholic...this would be for you!

Dulce de Leche Brownies
Pastry Chef David Lebovitz
12 brownies
8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta) (recipe below)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely. After they are completely cooled I take the brownies out of the pan by lifting with the foil then I put them in the fridge. It helps the dulce de leche set up.



Dulce de Leche

Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce De Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

12 comments:

Megan said...

We can pretend it Friday if it's after work. :) I'm jealous you have PBDDL. But so handy for this recipe. Looks great.

Megan said...

Now pbddl would completely change this dessert for me. I probably would have swooned over these - I'll have to check the link and see if there's a recipe for that.

OMG - your Christmas widget scared me!! Only 67 days? That's like next week!

The Blonde Duck said...

Those look deadly!

Deborah said...

Ooooh, I was just thinking that I wanted to make brownies today!

Bunny said...

These look wonderful April! I like this way of making Dolce De Leche, I think it would be better than putting the whole can in water. I'm gonna try this as I've never made it. Thanks!

Katherine Aucoin said...

April your brownies look so amazing. Talk about getting a sweet tooth fix!

Jeanine said...

Ah, Friday, Saturday, any day is good when there is chocolate involved! :) Looks yummy!

Maria said...

Brownies are my all time favorite sweet. Yours look super duper delicious!

Jude said...

Looks so decadent. And with dulce de leche? Mmm

mangomissives said...

My husband raved over these. He actually went so far as the call them "the best brownies ever"!

bakingblonde said...

Wow, the brownies look so moist, you really can't go wrong with a recipe like that!

Shopping Blog said...

There is not going to links of london uk happen such a difficulty that you can't find cheap links of london bracelet an identical topaz jewelry according to your costume. cheap links of london charms It is monitored that besides the reality that it's a links of london watch uk great present to gift, it's also preferred by many people just for the links of london ring uk sake of an inclusion to their own jewelry collection. However, links of london necklaces uk if you'd really like to satisfy your partner and guarantee that she adores your present on this special date.