Dulce de Leche Fluff Brownies; Everyone loves brownies. Now imagine them topped with marshmallow fluff and swirled dulce de leche. Ready for dessert yet?
Notes from my past self to my future self – some weekends are awesome
Yesterday was one of those rare, slow weekends where Handsome and I had the day to ourselves and no packed schedule. We slept in, then headed out for a long mountain bike ride with a friend.
The afternoon wandered through coffee shops, a stop at the local bike shop, and a bit of window-shopping for outdoors gear. We even lingered for a while at the pet store, trading stories and enjoying the calm.
As the day wound down we met friends at a sports bar—big screens, jerseys, and a classic Sunday vibe. I’ll admit I don’t follow football closely, but it was fun to be part of the crowd.
The weekend also included a bonfire with teammates, margaritas, a heartfelt send-off for a friend starting a new chapter, and the usual last-minute scramble when I realized I’d be traveling last week to the Culinary Institute of America’s Hyde Park campus. No regrets—Thor was awesome, and I’m already excited for Captain America: The Winter Soldier.
If you try this Dulce de Leche Fluff Brownies recipe or any other on passthesushi.com, please rate the recipe and tell me where you found it in the comments below—I love hearing from readers! Follow along for more recipes and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter, and Facebook.
Dulce de Leche Fluff Brownies
AmericanIngredients
- 6 oz unsweetened chocolate – chopped
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/3 cup flour
- 1/2 tsp baking soda
- 1 cup mini semi-sweet chocolate chips
- 7 oz marshmallow cream
- 13 oz dulce de leche
Instructions
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Preheat the oven to 350°F. Line a 9 x 13″ baking pan with foil, grease it, and set aside.
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In a small saucepan over low heat, melt the butter and chopped unsweetened chocolate, stirring until smooth. Remove from heat and let cool a few minutes.
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In a large bowl, combine the cooled chocolate-butter mixture with the sugar, stirring until the sugar begins to dissolve.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the vanilla until combined.
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Add the flour and baking soda, stirring until the batter is smooth and uniform.
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Fold in the mini semi-sweet chocolate chips until just combined.
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Pour the batter into the prepared pan and bake 20–25 minutes, until the center is just set and the edges begin to pull away from the pan.
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Spoon the marshmallow cream over the warm brownies. Let it sit for 2–3 minutes, then spread evenly.
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Dollop the dulce de leche across the top and swirl with a knife. Allow the brownies to cool completely before slicing and serving.
Notes
Nutritional information is approximate and will vary with the ingredients you use.
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