Serve these as cold as possible; they are hefty, beefed up with chocolate chips and pools of dulce de leche.
STORE: Cover tightly and refrigerate for up to 10 days; or wrap individually in wax paper or plastic wrap, then place in a heavy-duty resealable food storage bag and freeze for up to 2 months.
Servings: 16 - 24 squares
- 1 pound (4 sticks) unsalted butter, melted
- 3 cups packed light brown sugar
- 1/3 cup sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 cup quick-cooking oats (not instant)
- 4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate morsels or chopped chocolate
- 1 13.4-ounce can dulce de leche
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
Adapted from "A Passion for Baking," by Marcy Goldman (Oxmoor House, 2007).
Tested by Brenna Maloney and Bonnie S. Benwick.
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