Dulce de Leche Brownies

Rich, fudgy brownies swirled with sweet, caramely dulce de leche, topped with chocolate cinnamon frosting.  A perfect dessert for Dia de Los Muertos...or any other day.
This recipe was adapted from David Lebovitz and Cooks Illustrated.  The decorations are adapted from Martha Stewart (to recreate, make Martha's marshmallow skulls and decorate with gum paste or sugar flowers, sprinkles, nonpereils, and icing).
This one is muy delicioso...a must try!

Dulce de Leche Brownies

Adapted from Cooks Illustrated

Ingredients:

Dulce de Leche -

14 oz can sweetened condensed milk

Brownie -

1/2 cup (1 stick) butter, softened

4 oz semi-sweet chocolate, chopped or chips

1 tbsp cocoa powder

2/3 cups flour

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1 cup sugar

1 tsp vanilla extract

Frosting -

5 oz semi-sweet chocolate, chopped or chips

1 tbsp vegetable or canola oil

1/4 tsp ground cinnamon

Directions:

1.  For the Dulce de Leche: preheat the oven to 425°.  Pour the sweetened condensed milk into a pie dish.  Cover the dish tightly with aluminum foil.  Place the pie dish in a larger dish, oven-safe skillet, or roasting pan.  Pour water into the larger pan, enough to come half-way up the side of the pie dish.

2.  Bake the milk for 1 hour and 15 minutes.  Check the oven every so often, refilling the water as needed.

3.  Carefully remove the pie dish from the water.  Remove the aluminum foil.  Allow the dulce de leche to cool to warm.  Vigorously stir the dulce de leche until it is smooth.  Set aside (do not chill).

4.  For the Brownies: Line a 9" square pan with parchment paper and spray with oil.  Preheat the oven to 350°.

5.  Put the butter, chocolate, and cocoa powder in a medium bowl.  Microwave for 30 seconds, stop, and stir.  Microwave for 15 seconds, stop, and stir.  Repeat until the mixture is melted and smooth.  Set aside.

6.  In a small bowl, stir together the flour, baking powder, and salt.

7.  In a large bowl, beat the eggs.  Whisk in the sugar and vanilla until thoroughly mixed.

8.  Slowly whisk the chocolate mixture into the egg mixture.  Whisk until completely blended.

9.  Stir the dry ingredients into the wet, just until incorporated - do not overmix.

10.  Pour half of the batter into the prepared pan.  Spread evenly with an offset spatula.

11.  Using 1/3 of the dulce de leche, scoop teaspoonfuls evenly over the brownie batter.  Use a spatula to spread the dulce de leche around, not completely covering the batter, but declumping the scoops.  This will make swirls in the brownies.

12.  Pour the remaining brownie batter into the pan.  Spread evenly with an offset spatula.

13.  Scoop teaspoonfuls of the remaining dulce de leche evenly over the brownie batter.  Use a spatula to spread the dulce de leche around (again, not completely covering the batter, but declumping the scoops).

14.  Bake for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached (you may need to test in more than one spot as inadvertently stabbing the caramel will skew the results).

15.  Transfer the brownie pan to a rack to cool until warm (about an hour).

16.  For the Frosting: combine the chocolate, oil, and cinnamon in a medium bowl.  Microwave for 30 seconds, stop, and stir.  Microwave for 15 seconds, stop, and stir.  Repeat until the mixture is melted and smooth.

17.  Spread the frosting evenly over the brownies.  Allow the brownies and frosting to cool completely.

12.  Cut into squares, top with decorations if desired, and serve!