Ingredients
¾cupall-purpose flour
½cupunsweetened cocoa powder
¾cupgranulated sugar
½cuplight-brown sugar,packed
¼tspsalt
10tbspunsalted butter,melted
2large eggs
1large egg yolk
1tspvanilla extract
3tbspbutter
3tbsplight-brown sugar,packed
2tbspmilk
⅓cupdulce de leche
¼tspvanilla extract
1¼cupspowdered sugar,sifted
½cuppeanuts,lightly salted, chopped
Preparation
Preheat the oven to 325 degrees F.
In a mixing bowl, whisk together the granulated sugar and brown sugar, then whisk in the flour, cocoa powder and salt.
Add in the melted butter, then using a wooden spoon, stir until evenly moistened. Mix in the eggs, egg yolk, and vanilla.
Pour the mixture into a buttered 8×8-inch baking dish and spread into an even layer.
Bake in the oven for 28 to 32 minutes until a toothpick comes out free of batter. Allow to cool completely.
In a small saucepan set over medium-high heat, bring the butter, milk and light brown sugar to a boil, stirring frequently.
Allow the mixture to boil for 1 minute, then remove from heat.
Stir in the dulce de leche and vanilla. Add in the powdered sugar and whisk until well blended.
Stir in the peanuts, then pour mixture over the cooled brownies, and spread into an even layer.
Transfer to the refrigerator or allow the frosting to set at room temperature, then cut into squares. Serve, and enjoy!
