Peanut Butter Dulce de Leche Brownies

by Shawnda on February 2, 2008

in Cakes, Cupcakes & Brownies,Chocolate

Peanut Butter Dulce de Leche Brownies

Some things were just meant to be together: Lime and tequila, Locke and The Island, chocolate and peanut butter, peanut butter and… dulce de leche?

Yes, my dear. Peanut butter and dulce de leche. (I’ll give you a moment to think about that and then catch your breath.)

I shamelessly begged volunteered my services to test out a batch of Blake’s homemade Peanut Butter Dulce de Leche this week. Boy, did I find his blog through Stumble just in time!

My last attempt at homemade dulce de leche went horribly, horribly wrong. I was left with a mess that required double- and triple-soaking to remove. And I don’t mean that stunt I pull where I tell my husband that I left the cereal bowl from breakfast “soaking” in the sink when I was really just too lazy to take an extra 15 seconds to load it into the dishwasher. I’m talking about the kind of mess that you’d expect to see if charcoal and super glue ever mated.

The jar arrived on Thursday and I’m pretty proud to say that it actually lasted a whole 24 hours. Had Lost not been premiering, we would have surely devoured it in record time. While en route from New Orleans to Houston, I had three days to think about what I’d do with the contents of my jar – I considered making peanut butter dulce de leche ice cream but it’s cold this week. I thought about making a frosting or filling for cupcakes but there are two of us and there would be 24 of them. My chunky self doesn’t need those odds.

I could show you the first thing we did with the jar, but Dave beat me to it. What we didn’t eat straight from the jar using our fingers (yes, we both double-dipped) was swirled into brownies. Chocolate, peanut butter, and dulce de leche – the trifecta of dessert flavors.

Peanut Butter Dulce de Leche Brownies

Rich, fudgey brownies swirled with peanut butter dulce de leche.

Ingredients

  • 1 1/4 cups (5 ounces) cake flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 6 oz unsweetened chocolate, chopped
  • 12 Tbsp (1 1/2 sticks) unsalted butter
  • 2 1/4 cups (15 3/4 oz) sugar
  • 4 large eggs
  • 1 Tbsp Mexican vanilla extract
  • Peanut Butter Dulce de Leche

Instructions

  1. Adjust oven rack to middle position; heat oven to 325 degrees. Line an 8x8 inch pan with foil and spray with nonstick cooking/baking spray. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  2. Melt chocolate and butter in large glass bowl - in microwave, heat butter and chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments.
  3. When chocolate mixture is completely smooth, whisk in sugar (or add chocolate and sugar to stand mixer and mix on low until combined). Add eggs on at a time, mixing after each addition until thoroughly combined. Add vanilla. Add flour mixture in three additions, mixing until smooth.
  4. Pour half of the batter into the pan; using spatula, spread batter into corners of pan and smooth surface. Use a spoon and dollup half of the dulce de leche onto the surface, swirl with a knife. Add the remaining batter and spread evenly. Spoon the remaining dulce de leche onto the top and swirl.
  5. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, about 50 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2x2 inch squares and serve.

Notes

Yields: 16 servings

Adapted from Cook's Illustrated Classic Brownies

Estimated time: 45 minutes

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{ 18 comments… read them below or add one }

1 MrsPresley February 2, 2008 at 12:27 pm

wow! i am insanely jealous right now!

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2 Jerry February 2, 2008 at 1:44 pm

Bah! It’s not that cold. well, OK, it was pretty icy the beginning of the week, but my part of the state didn’t even see snow. (What a bummer.)

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3 Blake February 2, 2008 at 8:24 pm

Yay and thanks. I seem to be saying that a lot lately. I have been completely gobsmacked at the response from the dulce mailout. I’m very pleased that everyone seems to be enjoying it so much.

These brownies look fantastic. Again, I’m really having to fight the urge to drive to Texas. I swear if you were in Louisiana, you would have already met me in person.

I look forward to many more mouth-watering posts. You’ve got a new reader and friend. Keep reading and I’ll keep cooking….and vice versa. ;) bk

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4 holler February 2, 2008 at 8:35 pm

That is pure evil, it looks so good! Yum!
I agree with the Lime and Tequila, if it be a shot or a margarita, lovely! Although I had a bad experience last night in an Italian restaurant with Iranian staff, who assured me they could make it and brought me pure alcohol back, that was red in the bottom of the glass and had lemon floating in it, blah! I actually begged for some of their lime cordial!

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5 Kate February 4, 2008 at 12:09 pm

So aside from the fact that the brownies sound fantastic, and the dulce sounds even better, I spent all morning trying to photograph some brownies and your picture makes me want to kick myself all over.

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6 brilynn February 4, 2008 at 3:29 pm

Wow! Those sound fabulous… but now I have to made dulce de leche…

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7 Marnix Jansen February 5, 2008 at 3:35 pm

This is so odd; I landed on your page (the vacuum pump entry) through a random google page search (I posted my comment on the pump there). Now I see that you baked chcoclate brownies, which is exactly what I’ve been doing in the last hour. How cool!

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8 Jessica February 5, 2008 at 8:39 pm

These look black-hole dense. Can you describe their flavor in more detail?

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9 foodiebride February 5, 2008 at 10:01 pm

Black-hole dense. I like that. A lot :)

This is my favorite brownie recipe. They’re incredibly chocolatey and the texture is fantastic – a perfect medium between fudgy and cakey.The brownie recipe is supposed to be baked in a 9×13 pan. I used an 8×8 pan so I could put a ribbon of pb dulce in the middle. They were moist but not “sludgy” or greasy. They’re incredibly rich – but you’d expect that since you’re practically eating two servings in one piece.

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10 Sarah February 6, 2008 at 1:21 am

You’re a Lost fan, too? I think I love you even more ;). I just made a cake with a dulce de leche sauce this week that was delicious–it is such a great sauce and it sounds amazing in these brownies.

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11 Jennifer in Austin February 6, 2008 at 12:07 pm

Oh that looks good.

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12 Joy February 7, 2008 at 8:49 pm

Those are sexy. So sexy.

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13 Emma Nowell February 8, 2008 at 6:20 pm

Those brownies look great, and the dulche de leche looks AWESOME (mouthwatering). I’m so excited Lost is back on, kind of feels like an old friend returned!

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14 Ashley February 10, 2008 at 2:09 am

Mmm these brownies look good. And peanut butter dulce de leche sounds really yummy!

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15 Martha February 10, 2008 at 10:00 am

You’ve got me very curious. Brownies with dulce de leche ?. Got to try it.

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16 Erica_Kaspar February 13, 2008 at 10:10 am

You have NO idea how bad I want to make these. If only I could get my hands on some of this ducle de leche. Mmmmmmm! Great great recipe!

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17 Rachael February 16, 2008 at 9:31 am

OH my GOODNESS…that was hilarious, and the results look mouth watering! Mmmmm.

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18 Lyndsie D. March 9, 2010 at 10:29 pm

Referencing John Locke on a food blog. Girl, you’re my new hero.

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