I’m not sure why, but I’ve had dulce de leche on the mind lately. I’ve been wanting to make it myself, and have been looking for a vehicle/excuse. One night I was considering what to make for my teacher’s birthday and it came to me: dulce de leche brownies. A few seconds with a search engine and I realized that this was nothing new, so I followed the recipe on David Lebovitz’s site (including the dulce de leche recipe that he links to).
Slightly disappointed with the texture (mine turned out a bit more cakey than his look), I’ve spent a bit of time since trolling cooking forums and recipes, and I’m wondering if I didn’t overcook the brownies slightly. The recipe called for 35-45 minutes of baking; I removed these from the oven after 35, but I suspect that my oven runs a bit hot. Also, I read that many people drop the cooking temperature 25 degrees (Fahrenheit) when using glass bakeware… I had never heard of such a thing! I lined my Pyrex with aluminum foil, but I’m not sure how much of a difference that would make. At some point I’ll try this recipe again in a metal pan, and yet again with a lower temperature. It’s funny to obsess about getting something right when you aren’t even particularly interested in eating the end product – I’m just not a huge fan of chocolate. However, I really prefer a more fudgy brownie, and I want to know how to get it right.
For the record, I doubled the recipe and made two pans of these, one with walnuts and one without. Everyone gave positive reviews, but those who tried both preferred them with nuts.