After some internet research on the best and easiest way to cook dulce de leche from a can of condensed milk, I settled on the slow cooker version. Stove top cooking had a few references to "explosions" and I didn't want to deal with that. Slow cooking seemed to be the way to go for no fuss and minimal risk. Turned out AMAZING. Sweet, caramely, rich dulce de leche with very little effort. The brownies were similarly easy to put together. And they were dense, but didn't turn out overly rich, which allowed the sweetness of the dulce de leche to really shine through. I'll admit: it was nice to have a dessert option for the last couple of nights! I still have another can of dulce de leche that needs to be used. More sweets might be in my future.
Heat the slow cooker to low and "cook" the can for about 8 hours. Check every so often to be sure that the can is still covered with water. Don't leave unattended in case it starts leaking.
8 ounces of semi-sweet chocolate, chopped
1/4 cup of unsweetened cocoa powder
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 can of your dulce de leche (above)
Preheat your oven to 350 degrees. In a small sauce pan over medium heat, melt the butter. Reduce heat to low and add the semi-sweet chocolate, stirring continuously until melted and smooth. Add the cocoa powder and whisk until it has combined. Pour the chocolate mixture into a mixing bowl.
Add the eggs, one at a time, to the chocolate mixture, fully incorporating the egg into the chocolate before adding the next egg. Then add your sugar, vanilla extract, and flour. Mix to combine.
Prepare a 9x9 inch baking dish with aluminium foil on the bottom and sides of the baking dish. (The brownies are really sticky, so this step helped a lot for serving and clean up!). Spray the foil with baking spray.
Scrape half of the brownie mixture into the pan and spread evenly. Then add large spoonfuls of your dulce de leche to the top of the brownie mixture. Use about half of the can. Using a knife, swirl the dulce de leche to even it out. Scrape the next half of the brownie mixture on top and spread it evenly. Drizzle the remaining dulce de leche over the brownies and use your knife again to create swirly patterns.
Bake for about 35-40 minutes, or until the brownies in the middle of the pan have just set. Test with a cake tester or fork if you want to ensure that they are done. Eat a brownie warm out of the oven. Take extras to your friends to impress them with your culinary wizardry.