If it were not for the birthdays of some friends and St. Patrick's Day, the month of March would be one easily the most whine worthy. Continued remnants of winter weather, the imbalances resulting from the time change, and a virtual fruit and vegetable purgatory at the grocery store have me wishing there were a few less days this month. While January, May, July, August, October and December have the same number of days as March, it seems so-o-o much longer. Like the 'are we there yet?' chant parents hear while on spring break road trips with their children, nothing I say or do seems to make this month go any faster. The thought of a self-induced coma may be a bit extreme. Although the idea of dream-filled uninterrupted sleep lasting longer than my usual four or five hours sounds rather enticing. Speaking of something enticing along with having the power to send one into a chocolate coma, let me introduce you to the most swoonworthy, insanely mouthwatering, luscious, almost too pretty to eat brownies. Meet this heavenly three layer confection known as the Dulce de Leche Espresso Brownies.
More outrageous than the Ina Garten inspired Decadent Chocolate Brownies, these brownies should have a cult following. The only similarities between the brownies I shared with you six years ago and these are the use of instant espresso in the batter and the fudginess factor. I will forever be grateful to Ina for sharing her secret for deepening the flavor of chocolate. Over the years I have alternated between her use of instant coffee with instant espresso (or sometimes espresso powder). Lately I have been leaning toward the use of instant espresso as I believe it enhances the chocolate flavor without overshadowing it. Keeping the amount of flour to a minimum in a brownie recipe, another idea gleaned from Ina from long ago, is one of the factors contributing to the brownie's fudgiliciousness. Even before the dulce de leche and ganache/white chocolate layers go on, these brownies are worthy of accolades.
The Ducle de Leche Espresso Brownies aren't a new version of an old recipe, it's a completely NEW one! They quite possibly should be in contention for the world's BEST brownie. And if there was a brownie hall of fame, they would be in it. In other words, this is one seriously decadent, luscious, worthy of high acclaim brownie.
While there are three layers to the Dulce de Leche Espresso Brownies, there is nothing unnecessarily complicated about them and there are no unusual ingredients. Their only high maintenance attribute is their needing to be made in an 8" x 8" (or 8 1/2" x 8 1/2") pan to keep the ratios of brownie, dulce de leche and ganache balanced and in check with one another.
This is one of those 'no mixer required' recipes. A couple of bowls, whisks and a spatula are all it takes to make the batter. Baking time ranges from 30 to 35 minutes in a pre-heated 350 degree (F) oven. Step one is easy peasy.
Slightly warm brownies make spreading the dulce de leche layer easier. Using an offset spatula to spread the dollops of the dulce de leche scattered on top of the baked brownie helps to create a flat even surface. The smoother this surface, the smoother the ganache surface will be.
Don't let the addition of the melted white chocolate on top of the chocolate ganache layer dissuade you from making these freaking insane brownies. While the chevron design turns a seemingly ordinary brownie into an extraordinary one, even without the white chocolate these brownies are amazing! Think of it as choosing between wearing a simple black dress or a simple black dress with a strand of pearls. Either way it's a win-win.
The ganache needs to set up in the refrigerator before you cut them.
Regardless if you cut them into squares or small rectangles, these Dulce de Leche Espresso Brownies are showstoppers on a platter. Undeniably they are one of the most beautiful brownies I have ever made.
We all deserve to have an uber rich, luscious, fudgy, deeply flavored brownie in our lives. These Dulce de Leche Espresso Brownies are a triple threat in the brownie world. Three layers of deliciousness and three kinds of chocolate (technically four if you count the white chocolate) make them the kind of brownies you need to get you through a good day, a bad day, or what seems like the longest month of the year.
Dulce de Leche Espresso Brownies
Ingredients
Brownies
8 Tablespoons unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups (250 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla
2 teaspoons instant espresso or espresso powder
1/4 cup Dutch-processed cocoa
1/3 cup (44 g) plus 1 Tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
Ganache Layer
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
4 Tablespoons unsalted butter
1 teaspoon instant espresso or espresso powder
1 Tablespoon corn syrup
Generous pinch of kosher salt
4 ounces white chocolate
12-14 ounces dulce de leche (Recommend Nestle's Dulce de Leche)
Directions
Brownies
1. Preheat oven to 350 degrees (F). Line an 8" x 8" (or 8 1/2" x 8 1/2") baking pan with parchment paper. Lightly butter sides of pan and bottom of paper. Set aside.
2. In the top of a double boiler, melt the butter and unsweetened chocolate. Let cool slightly.
3. In a medium sized bowl, mix together the 1/3 cup all-purpose flour, baking powder, salt and cocoa. Set aside.
4. In a small bowl, mix the chocolate chips with the one Tablespoon of all-purpose flour. Set aside.
5. In a medium bowl, whisk together the eggs, sugar, vanilla, and instant espresso.
6. Whisk in the melted chocolate/butter mixture.
7. Fold in the flour mixture. Then stir in the chocolate chips.
8. Pour batter into prepared pan. Bake for 30-35 minutes (rotating baking pan midway through) until a toothpick inserted in the center comes out clean. Note: These are fudgy brownies, be careful to not over bake.
9. Let brownies rest for 10-15 minutes. Then spread the dulce de leche evenly over the top.
Ganache and finish
1. In a medium sized pan, combine the chocolate, cream, butter, instant espresso, corn syrup, and salt. Over medium-low heat, stir to blend until the ganache comes together. The mixture should be smooth and shiny.
2. Pour over the top of dulce de leche layer. Use an offset spatula to even out the ganache over the top.
3. Melt the white chocolate. Spoon into a disposable pastry bag. Pipe lines over the top of the ganach layer. Use a knife to create the chevron pattern.
4. Let the brownies sit at room temperature for one hour. Then place in the refrigerator in order for the ganache to set up. Refrigeration time is at least two hours.
5. Remove brownies from the refrigerator. Lift the brownies out of the pan and cut into squares.
6. Swoon, savor, and enjoy. Note: Store leftover brownies in the refrigerator.
Notes: (1) If you don't mind serving brownies in a wedge instead of a square, use an 8" round cake pan instead of a square one. (2) Cutting the brownies with a knife run under warm water and then dried will help make your cut lines cleaner (than mine)! (3) If you can't find dulce de leche, finish the brownies with the ganache layer only. (4) I used Nestle's dulce de leche. You can find it in most grocery stores, sometimes in the ethnic foods section.
