Tuesday, November 19, 2013

The Mother Lode Brownie

The Mother Lode.  I think I must have made over 5000 of these brownies in my restaurant days.  Of course I didn't do the 9X9 size, we did the full sheet size, usually 4 full sheets at a time.  Lots of Mother Lode in these brownies!!


1 package Duncan Hines Brownie Mix
1 can Nestle La Lechera Dulce de Leche, found in mexican foods
1 1/2 cups miniature chocolate chips
1 cup white chocolate chips
1/2 cup macadamia nut, chopped
1 cup pecans, chopped

Mix brownies accd to package directions.  Spread into 9x9 inch pan that the bottom has been sprayed with pam.  Bake according to package directions.  Remove from oven and cool.  Spread the can of La Lechera on top of the brownies.  Then sprinkle the rest of the toppings over evenly.  Gently press them into the caramel topping.  Let sit at least for 2 hours before cutting.

Notes: If you want to make your Dulce de Leche, which we did, take sweetened condensed milk and put in a pot of boiling water making sure that there is always over an inch of water above the cans.  Continue to boil for three hours.  Remove carefully. and let sit until cool.  Voila, instant Dulce de Leche!!  Yummmmmm.



You can also substitute the pecans and macadamia for nuts of your choice, and you can also use whatever kind of chips you like.  Just make sure they are good quality!  Enjoy!!!

3 comments:

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  2. My husband feel IN LOVE with this and it's so easy to make. Thank you!

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  3. Oh. My. Goodness. Those look fantastic! I attempted something similar, but with mixed results because of my softer brownie and cheesecake layers. The cookie dough idea is fabulous 🙂 Might have to give it a try.

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