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Dulce de Leche Pecan Mocha Dessert

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  • Prep 20 min
  • Total 5 hr 0 min
  • Servings 12
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If you are a coffee lover, this recipe replaces the water in Betty's Caramel-Pecan Chocolate Dessert with dissolved coffee granules or espresso. By adding this caffeinated twist, you will turn your brownie into a mocha brownie. Save time on the dessert topping by replacing the caramel mixture with purchased dulce de leche, and spread it over your mocha brownie. Sprinkle with crunchy broken pecans and finish off with dollops of homemade whipped cream.
By Ericka Sanchez
Updated Nov 16, 2023
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Ingredients

  • 1/4 cup hot water
  • 2 tablespoons instant coffee granules
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup milk chocolate chips
  • 1/2 cup dulce de leche
  • 1 cup broken pecans
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Steps

  • 1
    Heat oven to 350°F. (If using dark or nonstick pan, heat oven to 325°.) Spray bottom and side of 10-inch springform pan with non-stick cooking spray.
  • 2
    Stir together hot water and coffee granules (or espresso) in a small bowl until dissolved.
  • 3
    In a medium bowl, stir brownie mix, coffee mixture, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
  • 4
    Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
  • 5
    Run metal spatula around side of pan to loosen; remove side of pan. Transfer on pan base to serving plate. Spread dulce de leche evenly over brownie. Sprinkle with pecans.
  • 6
    In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon dollops of whipped cream around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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