Redemption Brownies

Recently, I made brownies and did not have chocolate in the house to melt down.  So, I made them with only cocoa powder.  It was an epic fail.
Lesson learned, do not take short cuts with brownies. 

Feeling extremely unsatisfied with that batch of bad brownies, my craving for them was unfulfilled.
Seeking redemption, I decided that this effort had to be proportionately as good as the last batch was bad...  meaning, these brownies had to rock. 

I had about a cup of dulce de leche left over from this and aside from eating it straight from the container with the biggest spoon I could find (a thought which I seriously entertained), I decided that I should be a bit more creative.

Needing to expunge the memory of these humdrum brownies, it was clear that this was what my leftovers were intended for.

Making brownies from scratch takes about 5 minutes longer than making them from a box.   The only extra step is melting chocolate into butter, the rest of the process is the same. 

To say that brownies from scratch are the same as boxed mix is like saying cheese in a can is the same as an aged cheddar.

We have all used boxed mixes or frosting in a can, but sometimes you need to have the real thing and this is most definitely the best brownie I have ever made.



Dulce de Leche Brownies

• 8 tbsp unsalted butter, room temp
• 6 ounces bittersweet or semisweet chocolate, finely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup dulce de leche

Preheat the oven to 350 degrees.

Line an 8-inch square pan with a long piece of parchment paper or aluminum foil that covers the bottom and comes up over the sides.  Place another sheet over, making a large cross with the edges that overhang the sides.  Grease the bottom and sides lightly with butter or non-stick spray.

Melt the butter in a medium saucepan.  Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.  Remove from heat and whisk in cocoa powder until smooth.  Let cool slightly, to ensure eggs do not "scramble" when added.  Add eggs, one at a time, then stir in sugar, vanilla, then flour, just to combine.  Do not over mix.

Scrape half of the batter into the prepared pan.  Drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly.  Do not drag the knife through too many times, or you will not have lovely pockets of dulce de leche, you will have incorporated it into the batter.

Spread the remaining brownie batter over, then drop spoonfuls of the remaining dulce de leche in dollops over the top of the brownie batter, drag a knife through to swirl again.  Try not to drop the dulce de leche exactly where you did underneath, that way you will get an even distribution throughout.

Bake for 35 - 45 minutes.  The brownies are done when the center feels just-slightly firm.  Remove from oven and cool completely.   Lift out of pan with overhang of paper/foil.

These brownies actually become better the second day and will keep well for up to 3 days.


Recipe: David Lebovitz,  The Sweet Life in Paris

Salty Sweet Delicious Treat

One of my favorite treats when I was young was homemade caramel corn.  Now let me tell you, this was a rare treat indeed.  I nearly had to beg with tear-filled eyes to get it because making it left a sink full of dirty dishes and a bit of a mess in the kitchen.

My grandmother would would make the popcorn on top of the stove, as we didn't have a microwave then, and then she would make the caramel and drizzle it on top of the popcorn and mix it up as fast as possible before all hardened.

There is nothing like it.  The caramel corn you buy at the grocery store can't even come close to homemade.  There are pieces that are just barely kissed with caramel, then there are other pieces that are fully enrobed in caramel...  nothing perfect and homogeneous about Grandma's caramel corn and that is part of what made it so good.

I wanted to put a  twist on this most delicious treat and elevate it to something you could actually serve to guests (not that I wouldn't put out a big trough of caramel corn, but you know what I mean).

Instead of making a traditional dulce de leche, I know there is a "cheat" method which simply involves simmering the can with a few holes poked through the top.  I must be honest, this never appealed to me. 

I'm a bit of a purist with most things and I will admit, simmering milk in a can was a bit unsettling and it seemed kind of lazy.   Those of you that have done it, I know what you're thinking, so let me save you the trouble. 

Shame on me.  It was AWESOME!  I thought it would somehow taste metallic (it didn't) and that it couldn't possibly be as good as making it the "right" way (it was damn close).

It was almost zero effort except for a little whisking when it came out of the can.  It couldn't have been easier.  Really. 

This revelation has made me seriously question why I was so snobby about not making it like this before.   I doubt that I'll give up my purist ways, but once in awhile when I'm short on time or energy, this will be my method of choice.


Salted Dulce de Leche Popcorn Tart
makes 3 - 4" tarts or 1- 9" tart

• 1 can sweetened, condensed milk
• 8 cups popcorn (buy it, pop it on stove, microwave...  doesn't matter)
• 4 tbsp butter, room temp
• 2 tbsp sugar
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Carefully make 3 holes in the top of the can by hammering a nail through the lid.  (I am shaking my head as I'm typing this...  I can't believe this is a step in a recipe).  Most people only make 2 holes, but I felt better giving the pressure inside the can another outlet from which to escape.  Exploding can of condensed milk was not on my agenda.

Set the can inside of a pot and fill with water until the water is about 3/4 the way up the side of the can.  Bring to barely a simmer and let it go for 4 hours.  You will have to replenish the water occasionally so that the level doesn't get too low.  You want to make sure the water is at least halfway up the side of the can at all times.

After 4 hours, carefully remove can from hot water and open.  Pour contents into a bowl & whisk about 4 - 5 minutes until smooth.   That's it.  Really.

To make popcorn crust:  Combine popcorn, butter, sugar, salt & pepper in food processor and blitz until rubble.

Press the popcorn mixture into tart mold(s).  I prefer the ones with a removable bottom, it makes getting the tart out much easier.  Use a small measuring cup or glass with a flat bottom to press into the sides and bottom of tart to make sure everything is even.

Refrigerate for an hour.  This will allow everything to set up, the butter to harden, etc.  Place into a 375 degree oven for 10 minutes.  Remove from oven and let cool completely.

Pour dulce de leche into cooled popcorn crust and top with flakes of sea salt.  Dig in.