Rich brownies with dulce de leche and pecans
1 cup chocolate chips
1 cup butter
1 cup cocoa
2 1/2 cup sugar
1 tsp vanilla
1/8 tsp salt
2 oz expresso or strong coffee
1 cup Flour
2 cups chopped toasted pecans
4 cups homemade or purchased dulce de leche
1/4 cup cream
Preheat oven to 350 degrees F.
Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
Melt chocolate chips and butter in microwave checking and stirring at 30 second intervals.
Add cocoa and sugar and stir until well mixed.
Add eggs, vanilla, espresso and salt and mix well.
Add flour and mix just until smooth. Do not over mix.
Pour 1/2 of the batter into prepared pan.
Microwave 2 cups dulce de leche at 15 second intervals until stirable but not melted stirring in 1/2 the chopped pecans. Drop by spoonfuls onto the batter.
Swirl in with a knife, drawing it lengthwise, then crosswise to make a nice design. then cover with the remaining batter. Bake for 40-45 minutes until the brownies pull away from the sides and a toothpick inserted in the center comes out clean.
Just before the brownies come out, mix the remaining dulce de leche with the cream, adding more if necessary to make a spreading consistency. As soon as the brownies come out, while still hot, spread on the icing and sprinkle with the remaining pecans. Refrigerate for at least several hours before serving.
makes 24 Servings