Rock Star Brownies. Cakey, chocolatey and a little fudgy and covered in dulce de leche and sprinkled with sea salt. These brownies are everything you ever wanted and more!
So I had some leftover 
Rock Star Brownies
You can tuck parchment paper into your brownie pan to help with removing the brownies and cutting them; totally up to you.
Servings: 6 -12
Ingredients
- 10 tablespoons unsalted butter + more for the brownie pan slightly softened but doesn't have to be room temp.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- 1/2 cup dulce de leche
- course sea salt
Instructions
- Preheat the oven to 325 degrees. Lightly butter your brownie pan.
- Using your stand mixer, mix together the butter and the sugar for about 2 minutes until light and fluffy. Add the vanilla and the eggs (one at a time). Mix to combine. Add the cocoa powder, flour and salt and mix well. Stop and scrape the mixing bowl as needed to ensure everything is mixed together properly.
- Pour your brownie batter into the buttered pan and bake for about 30-35 minutes.
- Transfer to a wire rack to cool. When completely cooled, pour on your dulce de leche and sprinkle with sea salt. Cut and enjoy! This will make 6 ginormous brownies or 12 small ones.
Recipe adapted from Sarah Copeland’s brownies from 
