Cooking with Mary
June 19, 2019
Guest: Sherry Turpin
- 2 family-sized boxes fudge brownie mix
- 1 1/3 cups canola or vegetable oil
- 4 large eggs
- 1/2 cup water
- 1 can (13.4 oz.) Dulce De Leche (can find in the Hispanic foods area of the grocery store)
- 1 can (14 oz.) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- Line a 9 X 13 baking pan with parchment paper and spray the paper with cooking spray. Make sure that the paper hangs over the ends of the pan to act as handles to lift the brownies from the pan.
- Preheat the oven to 350 degrees.
- Mix up both boxes of brownies in a large bowl with 1 1/3 cups of canola or vegetable oil, 4 large eggs, and ½ cup of water. Spread 1/2 of the batter into the prepared pan. Set the remaining batter aside.
- Bake for 18 minutes.
- Remove the pan from the oven and let it sit on the counter for 20 minutes to cool a bit. They will not be fully baked but that’s okay.
- During this cooling period, in a small bowl or large measuring cup, stir together the dulce de leche and sweetened condensed milk until well combined.
- When the 20-minute cooling time is up, carefully pour the caramel filling mixture over the first brownie layer and spread to cover from edge to edge.
- Sprinkle the 1 cup of semi-sweet chocolate chips evenly over the filling.
- Spread the remaining brownie batter over all of the layers. Go slow and carefully spread to cover all the filling all the way to the edges.
- Place the brownies into the still-hot oven and bake for 45 to 55 minutes until the top layer of brownie is set with no liquid spots.
- Remove the brownies from the oven and let them sit on the counter for 30 minutes and then chill them in the refrigerator for 1 – 2 hours.
- Remove the brownies from the pan using the parchment handles after chilling. Cut the brownies into squares.
- These keep well on the counter with no further need for refrigeration.