Dulce de Leche and Cashew Brownies
Just when you thought the basic chocolate brownie couldn’t get any better, along comes this version from Chef Suzanne Goin. These decadent treats are laced with dulce de leche, the rich Latin American caramel sauce, and topped with cashews.
- 8 oz. bittersweet chocolate, chopped
- 8 Tbs. (1 stick) unsalted butter, cut into several pieces
- 3/4 cup plus 2 Tbs. all-purpose flour
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 1 tsp. vanilla extract
- 1/4 cup cocoa nibs
- 1/2 cup cashews, lightly toasted and chopped
- 1/2 cup dulce de leche
Preheat an oven to 350°F. Grease a 9-inch square baking pan.
In a heat-safe bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and heat, stirring, until the chocolate and butter have melted. Remove the bowl from the pan and let the mixture cool slightly.
In another bowl, whisk together the flour and salt. Set aside.
In a large bowl, combine the eggs, sugar and vanilla. Using a handheld mixer fitted with the whisk attachment, beat on medium-high speed until the mixture is thick and fluffy, about 3 minutes. Using a rubber spatula, fold in the chocolate mixture, then fold in the flour mixture and the cocoa nibs.
Transfer the batter to the prepared baking pan. Sprinkle the cashews on top and dot evenly with the dulce de leche. Using the tip of a paring knife, lightly swirl together the dulce de leche and the batter.
Bake until the brownies are just set and a toothpick inserted into the center, away from the dulce de leche, comes out almost clean, 30 to 32 minutes. Transfer the pan to a wire rack and let the brownie cool completely. Cut into squares and serve. Serves 12.
Recipe by Chef Suzanne Goin.