6 1/2ouncesdark chocolate chips or chocolate bars broken into pieces
3large eggs
1 1/3cupssuperfine sugar
2/3cupall purpose flour
1/2cupunsweetened cocoa powder
Salted Caramel Frosting
1 1/2sticks salted buttersoftened
1 3/4cuppowdered sugarsifted
3tablespoonsdulce de lechecaramel sauce
1teaspoonvanilla
1/2teaspoonsalt
Instructions
Brownies
Preheat oven to 350 degrees. Line the bottom of a shallow 8 inch square baking pan with parchment paper. To make the brownies, place the butter cubes, chocolate chips or pieces in a heatproof bowl and microwave on high, checking after 1 minute. Stir and then check at 15-20 second intervals, continuing to stir until a melted smooth consistency is reached. Let cool to room temperature.
In a separate bowl, use an electric mixer to beat the eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooked chocolate mixture over the egg/sugar mixture, then gently fold the ingredients together with a spatula. Sift in the flour and cocoa powder and gently combine until the mixture is a sticky, fudge-like consistency. Pour the batter into the prepared baking pan and spread to the corners with a spatula. Bake in preheated oven for about 35-40 minutes, or until the top is shiny and sides are just beginning to come away from the pan. Let the brownie cool completely in the pan.
Frosting
To make the frosting, use an electric mixer to beat the butter and sugar together in a bowl for at least 5 minutes, then gradually add the dulce de leache, vanilla extract, and salt while continuing to beat. Place in a pastry bag fitted with a small start tip.
To assemble the brownies, use a small cutter shape of your choice to cut small brownie bites. Pipe frosting on top of each brownie. Enjoy!