Dulce de Leche Chocolate Chip Brownies

Dulce de Leche!....

mmmm how many wonderful things can I say about it?!

 For me it's the king of dessert toppings it reigns supreme for my bocita (little mouth).

It's like the "latin lover" of caramel... smooth, rich, creamy and when I eat it seems to talk to me......

saying all the right things en español  of course!.... like Ay que rico or yes I'm so delicoso!

 Kinda like dinero you can never have too much dulce de leche....por lo menos ( at least) in my opinion you can't!

So since my mouth was in a mood for a lot of lovin

I decided to give it what it wants....

chocolatey brownies christened with copious amounts of chocolate chips and slathered with sweet creamy latin love!

 A Cielo!  (To Heaven) you go!


A la cocina!


Ingredients

1 cup. all-purpose flour

1 3/4. cup unsweetened cocoa powder

2 1/2. cups of sugar

1 1/3. cups (2 sticks + 6 tbsp) butter

4 eggs.

1/4 tsp. baking soda

1/2tsp. salt

1/2tsp. espresso powder

1 tsp.  good quality vanilla

1/2 cup. milk chocolate chips

1/2 cup. semi-sweet chocolate chips

1 jar of dulce de leche

Directions

1. Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment paper set aside.

 

2. In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes. 

 

3. In the bowl of a stand mixer, combine the cooled (it can be luke warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated. 

 

4. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until batter is smooth and flour is well included. Remove bowl from stand and fold in your milk & semi-sweet chocolate chips (leaving a few chips for the top of your batter). 

 

5. Spread the brownie batter evenly into your baking pan. You may want to warm you dulce de leche un poquito (just a little) if it's a little stiff. With a spatula or spoon drop in 6-9 spoonfuls of dulce de leche (I like to make rows of 3) gently swirl the ducle de leche through the batter with a knife.  Sprinkle remaining chocolate chips on top of your brownie batter.

 

6.Place in oven and bake for 20- 25minutes or until the brownies are set. Remove from oven and let cool for about 35 minutes before cutting. Ahora...Enjoy!

500 Grand Brownies

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Well actually these are made from 100 grand chocolate bars, not 500 ( don't worry the story behind why they are 500 instead of 100 is on the way!)

If you've never tried one they are crispy bars of smooth caramelly,  (pretty sure this is not a word...but they are that good!) chocolaty deliciousness.

They are everything that makes my mouth Super Feliz! (happy)  You know what else made me Super Feliz ?!  Reaching 500 likes on Facebook last week , I was so excited that I decided to celebrate with a chocolate fiesta! 

So in honor of my awesome fans I made you guys these chocolate brownies filled and sprinkled with super rich 100 grand bars....

oh and did I forget to tell you I slathered them with fudge frosting and warm dulce de leche! 

Oh yeah, the story behind the name.......

I named them 500 grand bars in honor the 500 super awesome people who like my yumminess so much that they want immediate updates via their news feeds! 

Definitely seemed appropriate for the occasion but in all honesty I used so many 100 grand bars that a more realistic title would be 2 million grand bars!.....

but hey it's a celebration, so who's counting!

Vamos a La Cocina!


Ingredients ( Fudge Frosting)

 

                    

1 cup butter , room temperature
2/3 cup boiling water
1 cup dark cocoa powder, sifted
8 cups of powdered sugar
1 tsp vanilla extract

Directions
1.In mixer, combine all ingredients on low speed for 30 seconds.            

 

2.Increase speed to medium and beat for 1 minute until smooth.            

3.Let frosting cool for 15 minutes before using.  

..

Ingredients (Brownies)

½ cup (1 stick) unsalted butter
1 heaping (a little more than) cup sugar
2 large eggs
scant (a little less than) 3/4 cups cocoa
½ teaspoon salt
½ teaspoon baking powder
½ tablespoon vanilla extract
¾ cup all-purpose flour
1½-2 ounces of semi-sweet or dark chocolate, chopped (or about 1 cup semi-sweet or dark chocolate chips)
20- 100 mini 100 Grand Bars ( save 9 or 10 for topping brownies)
1 cup of Rice Krispies cereal

Directions

1.Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.

2.Chop about 10 mini 100 Grand Bars and set aside; melt butter in a saucepan over low heat (or in the microwave) then remove from heat. Add the sugar and stir to combine. Return the butter mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling. It will get shiny as you stir it.

3.In a smaller bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

4.Stir the hot butter mixture into the egg mixture until smooth.

5.Stir in the flour and chocolate chunks (or chips) until just combined. (Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.)

6.Pour the batter into a lightly greased 8″ x 8″ pan , place in the mini 100 Grand Bars completely covering the brownie batter. Bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool on a rack.

7. Microwave your dulce leche for about 45 seconds in a microwave safe glass or measuring cup. Spread on your fudge frosting and drizzle on your dulce de leche ( I spread mine around with a spatula). 

8.  Sprinkle on your Rice Krispies cereal, your chopped 100 Grand Bars y Disfrutalo!  Enjoy It!

 

 

 

 

 

 

 

 

Okay so where did the summer go?......Just yesterday I was tearing through my closet, cursing any piece of clothing that hit the edge of my wrists or even lightly touched my ankles. In reality it wasn't

yesterday it was 3 months ago, but it definitely seems like it was. Anyway with the days flying by it's inevitable that one of these days I'm going to crack my weary eyes open and come crashing into the

early dawn hours of the first day of school.  And with the preparation of the first day of school outfits, of course come the first day of school lunch.  Fortunately, I have been blessed with children

that aren't even a smidgen as picky as I was as a little chica. Yes, yes I am the child that can not eat crust on her bread, and can not stomach white milk, chocolate only please! And if I am made a peanut

butter and jelly sandwich, there must be equal parts jelly, equal parts peanut butter or I can not eat it! There will be none of the ooey gooey jelly running down my elbows, nor do I want to experience

lock jaw eating a sandwich that is cemented with too much peanut butter!  So although the cabbage patch fairies from my younger years have now bestowed me with well adjusted, well mannered, easy

going "eat whatever mommy packs them" chicas. I still feel like Plain Jane lunches for them just won't do, so every year I search for new and intriguing lunch box recipes so that I can pack them

delicious meals that are" ahem, ah no pun intended......"outside of the box".......okay, okay...pun was intended, hehehehe! ( yup, I'm corny like that).  My mini chocolatina's all love rice krispy treats, so

much so that I stock pile them when there on sale, but one thing I do know is that they love chocolate just a little bit more. These little treats are a perfect mix of cinnamon, caramel marshmallows and

their favorite chocolatey cereal comingled in one little square....actually more like a rectangle. Whichever shape, these are a perfectly unconventional treat and a sweet way to show your chica's or

chico's lunch some back to school lovin!...Well really, these are so good I'm sure they would work for anything that needs lovin! ♥

Mexican-Caramel Krispy Treats

Ingredients

6 tbsp butter (use real butter)
1 10 oz bag kraft caramel marshmallows
1 tbsp of Mexican canela or cinnamon1 box cocoa pebbles cereal 13oz

 

Directions

Melt butter over med low heat add marshmallows remove from heat. Let marshmallows melt into butter, make sure marshmallows are completely melted, add cocoa pebbles cereal and tbsp of canela

 

or cinnamon. Stir until compleatly incorperated. Spread into 9x13 cake pan sprayed with cooking spray. Cool in fridge. Cut into four inch squares.

 

Makes about 15 servings.

Te Quiero Mucho, Cupcake

This is another one of my cupcakes created last week during my baking frenzy, I didn't have a chance to post it until now. I had dulce de leche leftover from my Nuevo Banana Splits and Latin Elvis cupcakes and thought to myself what else would be great with dulce de leche ? What else? Chocolate! This is a rich and moist chocolate cake filled with creamy dulce de leche filling, I made my favorite chocolate ganache recipe but this time I mixed in Dulseda which is a creamy dulce de leche liquer that gave the ganache a rich caramel bite.

Next, I dipped the tops of my cupcakes in the ganache and let them cool. Once cooled I warmed the dulce de leche so that I could drizzle a little on top of the cupcakes.

At first bite of these cupcakes I was in love!! The chocolate cake was so rich and moist and the dulce de leche within the cupcake was so creamy and gave just the right sweetness to the cupcake. The dulce de leche chocolate ganache gave this cupcake a smooth and perfect chocolate and caramel twist.

My oldest daughter and I were sitting at the table and in between bites I was telling I her I think that this is my new favorite cupcake! I then asked her what should we call it ? And she replied, we should call it "Te Quiero Mucho, Cupcake" which in Spanish translates to I want you so much, Cupcake! I told her once again that she was brillant and that was a perfect name,and so here it is the "Te Quiero Mucho, Cupcake"!