1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon table salt
Brownies
1 box (l lb 1 oz) dark chocolate brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Topping
6 oz dark baking chocolate, chopped
Coarse sea salt
1. Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.
2. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.
3. Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.
4. Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.
5. In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
6. Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.
Makes 9 brownies
To save time, you can substitute 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) and skip step 1.
Store brownies in the refrigerator up to 3 days. They taste even better the longer they sit!
Dulce de leche is nice to have on hand for making these brownies. Also try it drizzled on dessert pizza or ice cream, or use it to make frosting.
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