1 Preheat oven to 350 degrees F.
2 Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
3 Melt chocolate chips and butter in microwave checking and stirring at 30 second intervals.
4 Add cocoa and sugar and stir until well mixed.
5 Add eggs, vanilla, espresso and salt and mix well.
6 Add flour and mix just until smooth. Do not over mix.
7 Pour 1/2 of the batter into prepared pan.
8 Microwave 2 cups dulce de leche at 15 second intervals until stirable but not melted stirring in 1/2 the chopped pecans. Drop by spoonfuls onto the batter.
9 Swirl in with a knife, drawing it lengthwise, then crosswise to make a nice design. then cover with the remaining batter. Bake for 40-45 minutes until the brownies pull away from the sides and a toothpick inserted in the center comes out clean.
10 Just before the brownies come out, mix the remaining dulce de leche with the cream, adding more if necessary to make a spreading consistency. As soon as the brownies come out, while still hot, spread on the icing and sprinkle with the remaining pecans. Refrigerate for at least several hours before serving.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 258 (39%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 65mg||20 %|
|Sodium 134.4mg||5 %|
|Potassium 154.3mg||4 %|
|Total Carbohydrate 97.1g||29 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 94.6g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 654
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