Dulce de Leche Skillet Brownie
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If you’d choose a cakey brownie over fudgy, you might want to avert your eyes. This dulce de leche skillet brownie is ooey, gooey and dense, just the way we fudgy brownie people like them. Then again, it might be just the thing to convert you to the other side.
Here, the caramelly dulce de leche swirl is homemade—it’s simple to make and only requires a can of sweetened condensed milk, but if you want to save about an hour of time, go ahead and use a jar of store-bought dulce de leche. If you like your brownies on the underdone side, start checking the skillet at 30 minutes. For a less gooey experience, bake for 40 or 45 minutes.
If you’re wondering, plates are optional. Go ahead and dive in with spoons.
Ingredients
Dulce de Leche
1 can sweetened condensed milk
Brownie
1½ sticks unsalted butter, cubed
4 ounces bittersweet chocolate, chopped
2 tablespoons vegetable oil
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¾ teaspoon kosher salt
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 cup light brown sugar, packed
½ cup granulated sugar
Directions
1. Make the Dulce de Leche: Preheat the oven to 425°F. Pour the sweetened condensed milk into a small, heatproof baking dish or pie plate. Place the baking dish inside another, larger baking dish and fill with enough hot water to come halfway up the dish. Cover tightly with aluminum foil and bake until deeply golden brown, 1 hour to 1 hour 15 minutes.
2. Remove the dulce de leche from the oven and whisk while still hot, then set aside to cool while you make the brownie. (The dulce de leche can be made up to 5 days in advance and stored in an airtight container in the fridge.)
3. Make the Brownie: Preheat the oven to 325°F. Lightly spray a 10-inch cast iron skillet with nonstick spray. In a small, microwave-safe bowl, combine the butter, chocolate and oil. Microwave in 30-second increments, stirring between each, until fully melted. Set aside.
4.In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
5. In a large bowl, whisk together the eggs, egg yolk, vanilla, brown sugar and granulated sugar until fully combined. Slowly whisk the chocolate mixture into the egg mixture, then fold in the flour mixture until just combined.
6. Pour the batter into the prepared skillet. Use a spoon to dollop some of the dulce de leche all over the surface, then use a paring knife to swirl it into the batter. You may not use all the dulce de leche, and that’s OK. Store it in an airtight container in the fridge for up to 5 days.
7. Bake until the edges are crisp and the middle is crackly and looks set, 30 to 40 minutes (if you like a gooey brownie, err on the underbaked side). Cool slightly before serving with unsweetened whipped cream or vanilla ice cream, if desired.
353 calories
18g fat
48g carbs
5g protein
38g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
