I love a great getaway. A refreshing trip mostly brings me peace and inspiration. If you have been following my travel blog, TMC LLC, you know that I recently enjoyed and returned from a trip to Puerto Vallarta. Puerto Vallarta was such an incredible adventure. There were many outdoors activities to do, plenty of leisure time and most importantly great food to savor. I had delicious fresh fish tacos, which are my favorite. I also had plenty of snacks and sweets, including authentic Mexican chocolate.
Before my trip to the Mexican peninsula, I had sampled lots of chocolate from all over the globe. This would be my first time having authentic chocolate from Puerto Vallarta and I was looking forward to it. During one of my days causally exploring the city. I was looking for something to eat for dinner and stumbled upon a restaurant that also served as a chocolate shop. My meal for dinner was absolutely delicious, but it left me too full to eat any dessert. I knew I had to come back for the variety of chocolate and sweets being served.
Upon my last day in Puerto Vallarta, I made it back to Vallarta Chocolate Factory. My hotel, Hacienda San Angel, had already provided me plenty of chocolates during my daily turn down service. I was interested in purchasing something I could bring back home with me. I found some authentic Puerto Vallarta cocoa powder in the chocolate shop and quickly scooped some up. I already had an idea of what I wanted to do with this baking ingredient.
I returned home to my LA estate and quickly got to work in my kitchen. I had some extra dulce de leche* in my refrigerator because I always keep some ready for recipe inspiration. I took out a can of my homemade dulce de leche* and turned my oven on. I whipped up a batch of some amazing Dulce de Leche Brownies and decided to share the recipe with you to enjoy.
These are easy and quick to make if you're able make your dulce de leche* ahead of time. The brownies are even more decadent a la mode with vanilla ice cream and Kaleidoscope Sprinkles on top.
See my recipe for these Dulce de Leche Brownies below. I hope you enjoy making them and eating them as much as I did.
Dulce de Leche Brownies
(Makes 24 brownies)
2oz. of Mexican cocoa powder, (or any cocoa powder of preference)
16oz (1 cup/ 2 sticks) unsalted butter
2 cups of granulated sugar
3 large eggs, room temperature
1 tsp., vanilla extract
1 cup of flour
8 oz. can homemade dulce de leche*, room temperature.
Preheat oven to 350F. Grease and add parchment paper to 9 x13" pan.
Using a double boiler on low heat, in a large bowl melt and combine together cocoa powder and butter. Once ingredients are combined and smooth, remove from heat and allow to cool down.
Once chocolate mixture has cooled down slightly, add sugar and mix together until ingredients resemble wet sand.
Whisk eggs in one at a time until mixture is fully combined. Add in vanilla extract.
Add flour to mixture and use spatula to fold in flour until fully combined.
Add brownie mixture to 9 x 13" pan.
Drop dulce de leche in spoonfuls on top of brownie mixture. Use a knife to spread and swirl dulce de leche into the brownie mixture.
Bake brownies for 30-35 minutes or until tester comes out fudgy.
Allow brownies to cool completely to room temperature. Cut brownies into 24 squares.
Serve brownies solo or a la mode with vanilla ice cream and Kaleidoscope Sprinkles on top.
Devour and enjoy!
*Want to know how to make your own Dulce de leche? CLICK HERE