Salted Dulce de Leche Swirled Brownies

Dulce de Leche

1

can (14 oz) sweetened condensed milk (not evaporated)

1

teaspoon table salt

Brownies

1

box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Topping

6

oz dark baking chocolate, chopped

Coarse sea salt

1 Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.

2 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.

3 Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.

4 Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.

5 In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

6 Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.