Brownies at Brunch -

You don't have to travel very far in the world to realize that Brownies are one of America's favorite culinary exports. I am always asked to make them while overseas. Some of my Italian friends even eat them for breakfast! It's hard to believe that despite our deep rooted love affair with the decadent sweet treats, they have only been around for a little over a century. Fannie Farmer is credited with creating the first "Blondie" recipe when she baked her cookie recipe in a rectangular pan and published it in the 1896 edition of The Boston Cooking-School Cookbook. 

In the next decade various types of Brownies appeared in print, and ten years later Fannie Farmer published an updated version of her book with both Brownies and Blondies in it. August is National Brownies at Brunch Month, and I'm sharing my favorite versions including classic, gluten, and sugar free versions. Please purchase Fair Trade chocolate whenever possible.

Chocolate and Dulce de Leche Brownies

Dulce de Leche, the rich – milk caramel from Argentina pairs perfectly with the double chocolate flavor in this rich recipe.

 

Makes 1 (9x13-pan)

Ingredients

1 ½ cup all-purpose flour

1/2 teaspoon baking soda

½  teaspoon salt

9 tablespoons butter

1 ½ cup sugar

18 ounces semi-sweet chocolate chips, divided

1 tablespoon vanilla

3 eggs

9 tablespoons Dulce de Leche

Preparation

Preheat oven to 325F degrees.

In a small bowl, combine flour, baking soda and salt.

Combine butter, sugar and 3 tablespoons water in a small saucepan over high heat, stir well, and bring to a boil.

Remove from heat and stir in half of chocolate (9 ounces) and vanilla.

Stir in eggs and mix well to combine.

Carefully blend in flour mixture.

Stir in remaining 9 ounces chocolate.

Pour into a greased 9 x13-inch baking pan.

Spread top evenly.

Using a butter knife, swirl the Dulce de Leche into the brownie mixture.

Bake on middle oven rack for 15-20 minutes or until cooked through.