Cajeta Brownies Recipe

from Familia by Marcela Valladolid

Makes nine 2 1/2-inch brownie squares


5 ounces dark chocolate (any chocolate from 55 to 74%), chopped, divided

8 tablespoons (1 stick) unsalted butter, cut into small chunks

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ cup all-purpose flour

1 ¼ teaspoons flaky sea salt, divided

2 large eggs

¾ cup granulated sugar

1 cup cajeta

Preheat the oven to 350°F. Line the bottom and sides of an 8-inch square cake pan with parchment paper.

Melt 3 ounces of the dark chocolate and the butter together in a medium heatproof bowl set over a saucepan, making sure the water doesn’t touch the bottom of the bowl. When they are melted, remove the bowl from the heat and stir well to combine. Let cool for about 5 minutes.

In a small bowl, combine the cocoa powder, baking powder, flour, and ¼ teaspoon of the salt; set aside.

In a separate medium bowl, whisk together the eggs and sugar until light and creamy, about 2 minutes. Whisking constantly, add the chocolate mixture to the egg mixture and whisk until well combined. Add the flour mixture and gently fold with a spatula just until combined, then add the remaining 2 ounces of chopped dark chocolate.

Pour half of the brownie batter into the prepared pan. Use a tablespoon to add dollops of half of the cajeta all over the surface of the brownie batter. Run a small sharp knife or skewer through the batter to create a marbled effect. Repeat by adding the remaining brownie batter, dolloping with the remaining cajeta, and again creating the marbled effect.

Sprinkle the remaining teaspoon of salt on top and bake until the brownies are dry on top but still slightly gooey and fudgy inside, 30 minutes.

Remove from the oven, let cool, unmold, and cut into squares.