Make the Brownie Batter

1. Preheat the oven to 325 Fahrenheit and line an 8-inch by 8-inch glass baking dish with aluminum foil.
2. In a microwave-safe bowl, microwave the unsalted butter slices (8 Tablespoons) in 20-second increments until melted.
3. Add the vegetable oil (2 Tablespoons), vanilla extract (1 Tablespoon), and semisweet chocolate chips (1/4 cup, the remainder will be used later) to the cup of melted butter, but don’t stir. Set aside and allow the heat from the butter to melt the chocolate.
4. In a medium-sized mixing bowl, add the all-purpose flour (3/4 cup – spooned and leveled, see note), cocoa powder (1/3 cup – spooned and leveled, see note), and kosher salt (1/4 teaspoon). Whisk together until well combined for about 1 minute. Once combined, add the remaining semisweet chocolate chips (1/2 cup) to the bowl. Set this bowl aside.
   These are your “dry ingredients.”
5. In a separate medium-sized mixing bowl, add the granulated sugar (3/4 cup) and eggs (2). Use a hand mixer and mix on medium-high speed for about 45 seconds –  the mixture should be lightened to a pale yellow color by the time you’re done.
6. Stir the butter, oil, and chocolate mixture until almost all of the chocolate has melted and the mixture is combined.
7. With the hand mixer on medium-high speed, pour the chocolate mixture into the egg and sugar mixture. Continue mixing while you pour in the chocolate. Pause the mixing to scrape the last of the chocolate into the bowl and then make sure everything is combined. Once it’s combined, it should all be the same color.
   These are your “wet ingredients.”
8. Add the dry ingredients to the wet ingredients and gently fold the ingredients together with a stiff spatula or wooden spoon until everything is combined and there are no dry patches.
9. Set the brownie batter aside while you complete the dulce de leche steps below.

Make the Salted Dulce de Leche

1. In a microwave-safe bowl (you can use the bowl you used to melt the butter and chocolate for the brownie batter – no need to wash it, it’s all going into the same pan!), add the dulce de leche (13.5oz. can) and microwave for 15 seconds so that it will be easier to stir.
2. Add the kosher salt (1 teaspoon) to the softened dulce de leche and stir together until totally combined – about 15 seconds. You want to make sure the salt is evenly dispersed.

Assemble and Bake the Brownies

We’re going to sandwich the dulce de leche between two layers of brownie batter.

1. Add half of the brownie batter to your lined glass baking dish and smooth out the batter with a soft spatula or the back of a spoon.
2. Pour all of the salted dulce de leche on top of the batter in the pan and spread it out so that it’s evenly dispersed and goes all the way to the edge of the pan.
3. Add the remaining brownie batter on top of the dulce de leche layer and spread it with a spatula or the back of a spoon so that none of the dulce de leche is showing.
   This can be a little tricky, but take your time and try to be gentle so that the top brownie layer sits on top of the dulce de leche layer and doesn’t get swirled together (if that happens, don’t sweat it. They’ll still be tasty!)
4. Bake for 40-45 minutes.
   It can be tough to gauge when these are done. The top should be slightly firm, but it will still have a bit of give to it if you lightly tap the top – that’s because of the gooey dulce de leche layer in the middle. The edges will have a few cracks.
5. Allow to cool completely at room temperature (30-45 minutes) before trying to remove the brownies from the pan by lifting out the aluminum foil. Optional – allow to chill in the fridge for 2+ hours for an extra dense and fudgy brownie.
6. Enjoy!

If you’ve got the time, feel free to leave a review by visiting the recipe on ficklebeabakehouse.com!