Step up your brownie game with this decadent take on the classic dessert: Coffee Brownies with Dulce de Leche and Pecans. The bold, intense flavor of Café GOYA® gives the brownies an unexpected depth of flavor. GOYA® Dulce de Leche – Milk Caramel Spread is used twice: first, it’s spread between the brownie batter before being baked, then once the brownies are done, it’s drizzled over top for a sticky-sweet and utterly delicious topping.
Ingredients:
- 1 (16 oz.) GOYA® Dulce de Leche – Milk Caramel Spread
- 1 toasted chopped pecans
- 1 (18.4 oz.) chocolate fudge brownie mix
- 2 eggs
- ¼ strong-brewed GOYA® Café, cooled to room temperature
- ½ GOYA® Vegetable Oil
- semi-sweet chocolate chips
Directions:
- Heat oven to 350°F. Line 8”x8” baking pan with parchment paper, so the paper hangs about 1” over each end of pan; set aside. Transfer dulce de leche to microwave-safe bowl; stir in pecans. Microwave until dulce de leche is runny and slightly warmed, about 30 seconds; set aside.
- In a medium bowl, stir together chocolate fudge brownie mix from a box, eggs, coffee, and oil until just combined. Fold in chocolate chips. Pour half of the brownie batter into prepared pan. Spread with half of reserved dulce de leche mixture. Spread remaining brownie batter over top (it’s ok if some dulce de leche peaks through). Bake until brownies are set (toothpick inserted into the center comes out almost clean), about 45-50 minutes. Cool 5 minutes.
- Re-heat remaining dulce de leche mixture in the microwave until runny and slightly warmed, about 30 seconds. Drizzle brownies with remaining dulce de leche mixture. Cool brownies completely in pan. Remove brownies from pan by lifting up on parchment “handles.” Carefully peel back parchment and discard; place brownies on serving platter. Cut into equal pieces and serve.
