No this is not a Russian or Ukrainian desert. Although dulce de leche is cooked condensed milk, used very often in Russian/Ukrainian deserts. I was reading a new favorite blog girlsguidetobutter.com, and her recipe of “Ree’s Baked Fudge Meets David Lebovitz’s Dulce de Leche Brownies”, inspired me to create my own. After reading Ree’s recipe, David Lebovitz’s recipe and Sofya’s recipe I decided to give it a try on my own. I wanted to make it easy to transport because I was going to take it to work with me. I decided on making brownie cupcake bites and chose a super simple recipe from Martha Stuart.
Here is what you will need for my version of this delicious dessert:
8 Tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 Cup all-purpose flour (spooned and leveled)
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon baking powder
1/2 Teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 Cups sugar
3 Large eggs
Dulce De Leche
1 Can 14 oz Sweetened condensed milk
Before you start the brownies you will need to make the dulce de leche. Place the unopened can of condensed milk in a small pot. Fill completely with water. Place over medium heat and let the condensed milk cook for 2 hours. The water will evaporate so add water when needed so the can is always covered. When the two hours are over, take the can out of the water and let it cool before opening.
While the can is cooling start on the brownies.
Preheat the oven to 350 degrees. In a small bowl whisk together the dry ingredients, flour, cocoa powder, baking powder and salt. Set aside.
According to Martha Stuart recipe:
“Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
Add sugar; mix to combine.
Add eggs, and mix to combine.
Add flour mixture; mix just until moistened (do not overmix).”
I was not very patient with my chocolate and butter and took it to the microwave. It worked out perfectly.
Take paper cupcake liners and line your cupcake pan. Scoop up the brownie mix with a ice-cream scoop (about 1/4 cup) and place into the cupcake pan.
Open the can of cooked condensed milk.
Place a heaping tablespoon into each individual “cupcake”.
Bake 50-60 minutes. Cool for 30 minutes.
After reading all the different recipes I hope you find one that works for you!