* Brownies keep for at least three days in an airtight container at room temperature. They always taste the best on the second day. They also freeze well.
*Adding the chips with the dry ingredients helps keep the chips from sinking to the bottom. I used 1/2 semi-sweet and 1/2 bittersweet chips for a deeper flavor.
*I'm not giving exact measurements for the dulce de leche. I used approximately a heaping half cup. You'll have left overs from your can. Use it to top ice cream, waffles or pancakes, spread on cookies etc.
*You can substitute your favorite unsweetened cocoa in this recipe, but this particular cocoa is what makes this brownie my favorite. Expect that other cocoas will alter the taste. Using an unsweetened cocoa instead of dutched may leave you with a bit of an acidic taste. It will still be good, but it will be different.
Recipe adapted from King Arthur Flour
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