1/2 c butter
1/4 c dark cocoa powder
2 eggs
1 c sugar
1 t vanilla extract
1/2 t salt
3/4 c flour
1/2 t baking powder
13.4 ounce can Dulce de Leche
1 1/2 c chocolate chips, divided
1 t shortening
1 c Cool Whip
1/4 whipping cream
In a saucepan melt the butter, whisk in cocoa powder; set aside.
In a bowl beat the eggs, add sugar and vanilla; beat again. Add 1/4 c of chocolate mixture to egg mixture and stir quickly. Add the rest of the chocolate and stir again.
Sift together the salt, flour and baking powder; slowly stir into the chocolate mixture.
Pour into a greased 8 x 8 inch baking pan.
Bake in a preheated 350 degree oven for 23-25 minutes. DO NOT over bake. Let cool completely.
Spread the Dulce de Leche over the cooled brownies; set aside.
Place 1 c chocolate chips and shortening in a saucepan; melt over low-medium heat until melted and smooth. Beat with a mixer for 1 minute. Add Cool Whip and beat until no white is showing. Spread gently over the caramel layer. Place in the refrigerator.
In a saucepan bring whipping cream to a boil, remove from heat and add remaining chocolate chips. Let sit for 1-2 minutes; stir until smooth. Spread over the top of the chocolate layer. Place in refrigerator until set. Use a hot knife to cut into 16 squares. Store in a air tight container in the refrigerator.
