Tickle your tummy with Spiced Dulce de Leche Swirl Brownies that meld together the sweetness of chocolate and dulce de leche with the bite of cayenne pepper. The two batters are made individually and then swirled together in the brownie pan from our Advance Select bakeware set for unique treats with a spicy-sweet kick.

Yield

16 brownies

Ingredients

Dulce de Leche Layer
• Cream Cheese | - | 1 (8 oz.) package
• Egg | - | 1
• Prepared Dulce de Leche | - | 1/2 cup

Brownie Batter
• All-Purpose Flour | - | 2/3 cup
• Cocoa Powder | 66036 | 2 tablespoons
• Baking Powder | 62712 | 1/2 teaspoon
• Salt | - | 1/2 teaspoon
• Ground Cinnamon | - | 1/2 teaspoon
• Cayenne Pepper | - | 1/8 teaspoon
• Butter, softened | - | 6 tablespoons
• Semi-Sweet Chocolate Chips | 12429 | 1-1/2 cups
• Granulated Sugar | 53572 | 1/2 cup
• Eggs | - | 2
• Imitation Clear Vanilla Extract | - | 1/2 teaspoon

Instructions

1. Preheat oven to 350°F. Prepare 9 in. x 9 in. square pan with vegetable pan spray.
2. In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed until light and creamy. Add egg; mix well. Set aside.
3. In small bowl, combine flour, baking powder, salt, cinnamon and cayenne pepper; set aside. In medium microwave-safe bowl, melt butter and 1 cup chocolate chips on half power in 30-second intervals, stirring between each, until melted. Stir in sugar, eggs and vanilla; mix well. Add flour mixture; mix until just combined. Stir in remaining 1/2 cup chocolate chips. Alternate dropping spoonfuls of brownie and cheesecake batter in prepared pan. Swirl the two batters together to create a marbled effect using a knife.
4. Bake 32-37 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.