YOLK LOS ANGELES RECIPES

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DULCE DE LECHE SKILLET BROWNIE RECIPE - PUREWOW



Dulce de Leche Skillet Brownie Recipe - PureWow image

If you’d choose a cakey brownie over fudgy, you might want to avert your eyes. This dulce de leche skillet brownie is ooey, gooey and dense, just the way we fudgy brownie people like them. Then again, it might be just the thing to convert you to the other side. Here, the caramelly dulce de...

Provided by Katherine Gillen

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 14 servings

Number Of Ingredients 13

1 can sweetened condensed milk
1½ sticks unsalted butter, cubed
4 ounces bittersweet chocolate, chopped
2 tablespoons vegetable oil
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¾ teaspoon kosher salt
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 cup light brown sugar, packed
½ cup granulated sugar

Steps:

  • 1. Make the Dulce de Leche: Preheat the oven to 425�F. Pour the sweetened condensed milk into a small, heatproof baking dish or pie plate. Place the baking dish inside another, larger baking dish and fill with enough hot water to come halfway up the dish. Cover tightly with aluminum foil and bake until deeply golden brown, 1 hour to 1 hour 15 minutes. 2. Remove the dulce de leche from the oven and whisk while still hot, then set aside to cool while you make the brownie. (The dulce de leche can be made up to 5 days in advance and stored in an airtight container in the fridge.) 3. Make the Brownie: Preheat the oven to 325�F. Lightly spray a 10-inch cast iron skillet with nonstick spray. In a small, microwave-safe bowl, combine the butter, chocolate and oil. Microwave in 30-second increments, stirring between each, until fully melted. Set aside. 4.In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside. 5. In a large bowl, whisk together the eggs, egg yolk, vanilla, brown sugar and granulated sugar until fully combined. Slowly whisk the chocolate mixture into the egg mixture, then fold in the flour mixture until just combined. 6. Pour the batter into the prepared skillet. Use a spoon to dollop some of the dulce de leche all over the surface, then use a paring knife to swirl it into the batter. You may not use all the dulce de leche, and that's OK. Store it in an airtight container in the fridge for up to 5 days. 7. Bake until the edges are crisp and the middle is crackly and looks set, 30 to 40 minutes (if you like a gooey brownie, err on the underbaked side). Cool slightly before serving with unsweetened whipped cream or vanilla ice cream, if desired.

Nutrition Facts : Calories 353 calories, CarbohydrateContent 48 grams carbohydrate, FatContent 18 grams fat, ProteinContent 5 grams protein, SugarContent 38 grams sugar

CINNABON CINNAMON ROLLS COPYCAT RECIPE | TOP SECRET R…



Cinnabon Cinnamon Rolls Copycat Recipe | Top Secret R… image

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 518 calories

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