Print the recipe card! dulce de leche brownies
A friend shared these brownies with me — they were so good that I asked for the recipe. I changed it up to include whole egg powder rather than fresh eggs and now it’s something I can use in my long term plan anytime I have leftover canned butter! Can you imagine how amazing it would be to serve these brownies if you only had your food storage to eat?!
makes 12 brownies
Prep Time: 10 minutes
Baking time: 35 – 40 minutes
1/2 cup canned butter
1 cup semi sweet chocolate chips (*see note)
1/4 cup unsweetened cocoa powder
3 TBS whole egg powder, sifted
1/3 cup + 1 TBS water
1 cup sugar
1 tsp. vanilla
1 cup flour
optional: 1 cup pecans or walnuts
1 can Dulce de Leche
(* butter flavored shortening is pictured here because I did try making a batch to see if it would work in place of the butter. Surprise surprise, it wasn’t good. Terrible infact. For me this treat will have to wait for times when canned butter is already being used.)
Preheat oven (or set out sun oven to heat up) and grease the baking pan. Melt the butter in a medium saucepan. Add the chocolate chips and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. In a separate bowl combine egg powder, flour and sugar. Add flour mixture and water to the chocolate. Mix in the nuts, if using. Whisk until smooth.
Scrape half of the batter into the baking pan and then drop 1/3 of the can of Dulce de Leche, evenly spaced, on top of the brownie batter. Drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce Le Leche over the top of the brownie batter. Again, use a knife to swirl the Dulce Le Leche slightly.
Bake for 35 – 45 minutes. In the sun oven these baked for about an hour. The brownies are done when the center feels just slightly firm (I tested the center with a toothpick in the sunoven to be sure they were done). Remove from the oven and cool completely.
Grease the baking pan
Melt the butter and add the chocolate chips to melt
Making the chocolate mixture
Combine the flour and egg mixture and add to the chocolate.
Stir well to combine and add vanilla.
Spread half of brownie batter in the pan and then dallop Dulce de Leche on top and swirl with a knife. Top with remaining batter. (*I totally forgot to add the Dulce de Leche on top! I’ll remember next time!)
In to bake. The brownies baked at 325 for about an hour.
- By storing your chocolate chips in vaccum packed jars you won’t have to worry about them getting that white “old chocolate chip” look. They’ll store fresh until you need them!