Some things were just meant to be together: Lime and tequila, Locke and The Island, chocolate and peanut butter, peanut butter and… dulce de leche?
Yes, my dear. Peanut butter and dulce de leche. (I’ll give you a moment to think about that and then catch your breath.)
shamelessly begged volunteered my services to test out a batch of Blake’s homemade Peanut Butter Dulce de Leche this week. Boy, did I find his blog through Stumble just in time!
My last attempt at homemade dulce de leche went horribly, horribly wrong. I was left with a mess that required double- and triple-soaking to remove. And I don’t mean that stunt I pull where I tell my husband that I left the cereal bowl from breakfast “soaking” in the sink when I was really just too lazy to take an extra 15 seconds to load it into the dishwasher. I’m talking about the kind of mess that you’d expect to see if charcoal and super glue ever mated.
The jar arrived on Thursday and I’m pretty proud to say that it actually lasted a whole 24 hours. Had Lost not been premiering, we would have surely devoured it in record time. While en route from New Orleans to Houston, I had three days to think about what I’d do with the contents of my jar – I considered making peanut butter dulce de leche ice cream but it’s cold this week. I thought about making a frosting or filling for cupcakes but there are two of us and there would be 24 of them. My chunky self doesn’t need those odds.
I could show you the first thing we did with the jar, but Dave beat me to it. What we didn’t eat straight from the jar using our fingers (yes, we both double-dipped) was swirled into brownies. Chocolate, peanut butter, and dulce de leche – the trifecta of dessert flavors.
Peanut Butter Dulce de Leche Brownies
Rich, fudgey brownies swirled with peanut butter dulce de leche.
- 1 1/4 cups (5 ounces) cake flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 6 oz unsweetened chocolate, chopped
- 12 Tbsp (1 1/2 sticks) unsalted butter
- 2 1/4 cups (15 3/4 oz) sugar
- 4 large eggs
- 1 Tbsp Mexican vanilla extract
- Peanut Butter Dulce de Leche
- Adjust oven rack to middle position; heat oven to 325 degrees. Line an 8x8 inch pan with foil and spray with nonstick cooking/baking spray. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
- Melt chocolate and butter in large glass bowl - in microwave, heat butter and chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments.
- When chocolate mixture is completely smooth, whisk in sugar (or add chocolate and sugar to stand mixer and mix on low until combined). Add eggs on at a time, mixing after each addition until thoroughly combined. Add vanilla. Add flour mixture in three additions, mixing until smooth.
- Pour half of the batter into the pan; using spatula, spread batter into corners of pan and smooth surface. Use a spoon and dollup half of the dulce de leche onto the surface, swirl with a knife. Add the remaining batter and spread evenly. Spoon the remaining dulce de leche onto the top and swirl.
- Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, about 50 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2x2 inch squares and serve.
Yields: 16 servings
Estimated time: 45 minutes