Just back after an unexpected trip to Arizona and tonight is the last of my photography classes and Daughter is coming for a visit so I made these brownies,. They are very rich and sticky! I made my own Dulce de Leche which is pretty simple but time-consuming (a great recipe from David Lebovitz at http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html) so you could use store-bought as well.
1 cups chocolate chips
1 cup butter (2 sticks)
1 cup cocoa powder
2 1/2 cups sugar
4 large eggs
1 Tbs pure vanilla extract
1/8 tsp salt
1 cup unbleached white flour
2 cup chopped toasted pecans (optional)
2 oz espresso or strong coffee
4 cups dulce de leche
1/4 cup cream
1 Preheat oven to 350 degrees F.
2 Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
3 Melt chocolate chips and butter in microwave checking and stirring at 30 second intervals.
4 Add cocoa and sugar and stir until well mixed.
5 Add eggs, vanilla, espresso and salt and mix well.
6 Add flour and mix just until smooth. Do not over mix.
7 Pour 1/2 of the batter into prepared pan.
8 Microwave 2 cups dulce de leche at 15 second intervals until stirable but not melted stirring in 1/2 the chopped pecans. Drop by spoonfuls onto the batter.
9 Swirl in with a knife, drawing it lengthwise, then crosswise to make a nice design. then cover with the remaining batter. Bake for 40-45 minutes until the brownies pull away from the sides and a toothpick inserted in the center comes out clean.
10 Just before the brownies come out, mix the remaining dulce de leche with the cream, adding more if necessary to make a spreading consistency. As soon as the brownies come out, while still hot, spread on the icing and sprinkle with the remaining pecans. Refrigerate for at least several hours before serving.