Inspired by Anne of Made in Hong Kong, recipes adapted from Martha Stewart and Hugs & Cookies
8 ounces bittersweet chocolate, chopped
1/2 cup (1 stick butter), cut into pieces
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 teaspoons espresso powder
3/4 cup flour
1/4 teaspoon salt
1 can sweetened condensed milk (14 ounces)
Preheat oven to 425º. Pour sweet and condensed milk into an 8 x 8 pyrex dish and cover with foil. Place dish into a roasting pan and fill pan with hot water about half way up the sides of the pyrex dish. Bake for 1 1/2 hours. Remove and allow the dulce de leche to cool.
Preheat oven to 350º. Butter 8 x 8 dish or line with non-stick foil. Set aside.
Microwave chocolate and butter stopping and stirring at 30 second increments till melted and smooth. Allow to cool to room temperature.
Add sugar to chocolate mixture and stir to combine. Add eggs one at a time, mixing well. Add vanilla, espresso powder and salt. Stir in flour.
Scrape batter into prepared pan and spread evenly. Scoop dollops of dulce de leche and drop over top of brownie batter. Using a table knife, swirl the dulce de leche into the brownie batter by cutting through the mixture with knife perpendicular to the bottom or the pan.
Bake 45-55 minutes. Cool on rack before cutting.