dulce de leche brownies

recently jDub gifted me w/ this jar of dulce de leche from argentina.

i remembered seeing a recipe for dulce de leche brownies on david lebovitz's blog (one of my favorites!) so i decided to whip up a batch. being david's recipe, i knew they'd be fail proof. and fail proof, they are!

i doubled his recipe and used a bigger pan. i also added some instant coffee and salt.

dulce de leche brownies
inspired by David Lebovitz
makes one 13x8 inch pan
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces bittersweet or semisweet chocolate, finely chopped (i used chips)
1 tablespoon instant coffee powder
1/2 teaspoon kosher salt
1/2 cup cocoa powder
6 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups flour
1-2 cups dulce de leche

preheat the oven to 350 degrees.

line your baking pan (mine was 13x8 inches) with one sheet of aluminum foil that covers the bottom and reaches up the sides.

melt the butter in a medium saucepan. add the chocolate pieces or chips and coffee powder and stir constantly over very low heat until the chocolate is melted. remove from heat and whisk in the cocoa powder and salt until smooth. mix in the eggs one at a time, then stir in the sugar, vanilla, then the flour. (note: i transfer the melted chocolate & butter mixture into the bowl of my kitchen aid and did the rest of the steps w/ my mixer)

pour half of the batter into the prepared pan. take one-third of the dulce de leche and drop spoonfuls, 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 (as pictured below).

bake for 30-45 mins. the brownies are done when the top is set and the center is just slightly firm.

note: david's recipe says to bake them for 35-45 mins. i set my timer for 35 mins because as with most recipes, i find that i like baking things on the lower end of the time limit because 1) i believe things continue to bake even after you take them out of the oven and 2) i'd much rather have a slightly under baked and moist cake than an over baked and dry one. i found that at 35 mins (even though i doubled the recipe) the brownies were a little more done than i would have liked. next time i make these, i think i'll bake them for only 30 mins. hence i wrote the baking time as 30-45 mins...knowing everyone's ovens are different!

remove from oven and cool completely before cutting them up. david noted that these brownies are even better the next day and i have to agree! so if you can, wait! or make them the day before you plan to serve. obviously, store them in an airtight container or covered very well with foil.

bon appetit~!

molten chocolate lava cake

i have to admit, i'm not a big chocolate fan. what can i say? i prefer vanilla. BUT this molten chocolate lava cake is SO good, even i'm a huge fan. this recipe is great for entertaining because you can make everything ahead of time and bake just before you serve so your guest can have a warm cake oozing with chocolatey goodness.

mise en place

chocolate lava cake
makes 6 individual cakes
8 oz. bittersweet chocolate
2 sticks (1 cup) unsalted butter + extra for ramekins
1/2 teaspoon instant coffee
4 eggs
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1/4 cup flour + extra for ramekins
1/4 teaspoon salt

you'll need 6 ramekins (mine are 10cm in diameter and hold 1 cup of water). using a pastry brush, coat the inside of the ramekins with softened butter. on the sides, paint in vertical stripes. this will help get the cakes out easier. dust with flour and tap out any excess.

*the ramekins on the right: buttered, floured & excess tapped out

preheat oven to 425 degrees.

in a heat proof bowl, add the chocolate, butter, coffee powder and salt. set the bowl over a pot of boiling water and mix until everything is melted and the mixture is smooth. remove from the heat and let cool slightly.

in the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, yolks, sugar and vanilla until fluffy and pale. with the mixer speed on low, slowly drizzle in the cooled chocolate mixture and mix until everything is well combined.

sift in the flour and gently fold in until everything is just well combined. do not overmix.

divide the batter into the 6 ramekins and place on a baking sheet.

bake until the cakes puff up slightly and are set on top.
about 13-15 mins.

using oven mitts, carefully invert the ramekin onto a plate. let sit for about 10 secs and carefully the lift the ramekin. the cake should easily slip right out.

have your garnishes and accompaniments ready! powdered sugar, berries, mint, ice cream, anything you want!

fortunately, i have this handy dandy condensed milk in a tube from france! oh, the great things about europe!

the top bottom and sides will be set and the inside will be runny.

or you can just serve them in the ramekins. i find that this cake is just as good, if not even better, the next day at room temperature. the inside won't be runny but the center will be rich and fudgey. just remember to wrap the top with plastic or keep them in an airtight container.

bon appétit~!

mini cakey oreos

i decided to bake up something that would be a play on a classic american cookie, the oreo. creamy vanilla buttercream sandwiched between two cakey, chocolatey cookies...c'est bon!

mise en place

mini cakey oreos
makes approx. 30 cookies
1 3/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (or milk)
1 teaspoon vanilla
1/2 cup (1 stick) unsalted butter , room temperature
1 cup brown sugar, packed
1 egg

preheat oven to 350 degrees.

in a large bowl, add the flour, cocoa powder, baking soda and salt. whisk together until well combined and set aside.

in a small bowl, stir together the buttermilk and vanilla and set aside.

in the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter and the brown sugar until creamy and fluffy. about 3 mins. add the egg and beat until well combined. add the flour mixture and buttermilk in batches, starting and ending with the flour. scrape down the bowl several times, ensuring that everything is well combined. mix just until all the ingredients are combined, do not over mix.

using a pastry bag fitted with a large circle tip, pipe out the batter in 1 1/2 inch circles on a baking sheet lined with parchment paper, leaving at least 1 inch between each.

dip your finger in water and shake off excess. with your wet finger, gentley press down the top of each cookie.

bake in 350 degree oven for 8-10 mins., until they are puffed. using a metal spatula, transfer to a wire rack and cool completely.

vanilla buttercream
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons cream

in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar. start on low speed until combined and then increase speed to medium and beat for approx. 3 mins. add vanilla and cream and beat again. about 1 min more.

assembly
match up cookies in like sized pairs. pipe out or spoon buttercream on one side and sandwich with the other.

bon appétit~!