Dulce de Leche Brownies

Dulce de Leche

1 can sweetened condensed milk

Peel label off can. Place into a pot, cover with water. Remove from pot, and bring water to a boil. Put can back into boiling water, and continue to boil for between 2 and 3 hours. 
Important: Check on the water often, adding more as needed so that it always covers the can. If you let the water boil away, you risk the chance of the can exploding. I kid you not. Please be very careful! 
After 2-3 hours (I boiled mine for 3), remove the pot from the heat, and let the can cool in the water. Then you’re good to go! This just requires a little bit of common sense and a watchful eye. 

David Lebovitz’s Dulce de Leche Brownies 

1/2 cup salted or unsalted butter 
6 ounces semisweet chocolate, chopped 
1/4 cup Cocoa powder 
3 Eggs 
1 cup Sugar 
1 teaspoon Vanilla 
1 cup Flour 
1 cup Dulce de Leche


Preheat the oven to 350 degrees. 
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil. 
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. 
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. 
Bake for 35 to 45 minutes. The brownies are done when a toothpick comes out clean.