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.
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.
11 comments:
- Megan said...
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We can pretend it Friday if it's after work. :) I'm jealous you have PBDDL. But so handy for this recipe. Looks great.
- October 18, 2008 at 8:42 PM
- Megan said...
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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! - October 18, 2008 at 11:45 PM
- The Blonde Duck said...
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Those look deadly!
- October 19, 2008 at 8:18 AM
- Deborah said...
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Ooooh, I was just thinking that I wanted to make brownies today!
- October 19, 2008 at 9:27 AM
- Bunny said...
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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!
- October 19, 2008 at 10:27 AM
- Katherine Roberts Aucoin said...
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April your brownies look so amazing. Talk about getting a sweet tooth fix!
- October 20, 2008 at 8:06 AM
- Jeanine - The Baking Beauties said...
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Ah, Friday, Saturday, any day is good when there is chocolate involved! :) Looks yummy!
- October 20, 2008 at 10:23 AM
- Maria said...
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Brownies are my all time favorite sweet. Yours look super duper delicious!
- October 20, 2008 at 2:21 PM
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Looks so decadent. And with dulce de leche? Mmm
- October 20, 2008 at 7:52 PM
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My husband raved over these. He actually went so far as the call them "the best brownies ever"!
- October 25, 2008 at 7:10 AM
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Wow, the brownies look so moist, you really can't go wrong with a recipe like that!
- October 25, 2008 at 8:25 PM
11 comments:
We can pretend it Friday if it's after work. :) I'm jealous you have PBDDL. But so handy for this recipe. Looks great.
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!
Those look deadly!
Ooooh, I was just thinking that I wanted to make brownies today!
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!
April your brownies look so amazing. Talk about getting a sweet tooth fix!
Ah, Friday, Saturday, any day is good when there is chocolate involved! :) Looks yummy!
Brownies are my all time favorite sweet. Yours look super duper delicious!
Looks so decadent. And with dulce de leche? Mmm
My husband raved over these. He actually went so far as the call them "the best brownies ever"!
Wow, the brownies look so moist, you really can't go wrong with a recipe like that!
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