If you like caramel, you will love these super creamy brownies. They are very rich so cut them small. You can also serve them to company for dessert with a scoop of vanilla ice cream on top! Yum yum!
2 C. unsalted butter, melted
3 C. firmly packed light brown sugar
1/3 C. white sugar
4 Large eggs
4 tsp. pure vanilla extract
1 C. quick oats
4 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. semisweet chocolate chips
1 (14 oz.) can dulce de leche
Preheat the oven to 350. Spray a 13 by 9 inch pan with Pam and place the pan on a baking sheet. (This will catch any caramel that happens to spill over.)
In a bowl, blend the butter and both sugars. Add eggs, vanilla, and oats and blend well. Fold in flour, baking powder, baking soda, and salt. Fold in chocolate chips. Spread batter into prepared pan. Top with dollops of dulce de leche and swirl it somewhat into the batter with the end of a knife.
Bake for 35-38 minutes or until batter is set. If it seems like it is browning too fast, lower the temperature to 325 and continue baking until set. Refrigerate or freeze for 1 hour. Cut into brownies.
Yields 2-3 dozen brownies depending on how you cut them
Dulce de leche can be found at some stores on baking aisles or with the mexican food or Williams-Sonoma. I knew it was like caramel so I did a "taste test" and really I think you can just use caramel. It is a lot cheaper than going to WS although the dulce de leche they sell they is SO creamy and yummy. Either way, they will be great! Mine browned super fast so I cooked at 350 for 15 minutes and then went ahead and turned it to 325 for the rest of the time. You can also lay a piece of foil across the top to help it not burn on top. When it is set, it will still jiggle a little. It will continue to firm up as it cools. I left mine in the fridge over night and took them out the day of the party.