Ducle de Leche
Pour the sweetened condensed milk into a large mason jar. Don't screw the lid on, just place it on top of the jar and then put the jar inside of a large pot. Fill the pot with water so that it covers the condensed milk in the mason jar but doesn't submerge the jar completely. You want to keep the water like this at all times.
Turn on high heat and bring the water to a boil, reduce to low heat and let it simmer for 2 hours. Check the water level every 20-30 minutes to make sure it never goes below the condensed milk, adding more as needed.
Once the two hours are up, use tongs to carefully remove the jar and let it cool while you start to prepare your brownies.
Preheat oven to 350 F and prepare a 8×8 inch pan with non-stick spray and parchment paper for easy removal.
In a large heat proof bowl, add the butter, vanilla, sugar and chocolate. Cook in the microave on high, stopping to stir every 20 seconds until smooth. Once smooth and melted let the mixture cool slightly before adding in the eggs one at a time until well blended. Add in the cocoa powder, gluten free baking flour and salt then mix until a batter forms.
Transfer half of the batter to the prepared pan, drizzle about 1/3 cup of prepared Dulce de Leche and then top with remaining batter. Drop dollops of Dulce de Leche over the top of the batter and use a knife to swirl them together. Top with whole pecans and bake for 20-24 minutes. You want to remove the brownies just before they are done for the ultimate fudgy brownie. Once you remove the brownies from the oven, let them cool for 2 hours before sprinkling with flaked sea salt, cutting into squares and servings. You can cover and save the remaining Dulce de Leche in the fridge for future recipes or for drizzling over desserts.
Recipe by our friend Ciara Sillar of Peanut Butter Plus Chocolate