Preheat the oven to 325°F. Line an 8-inch square baking pan with foil and then spray with nonstick baking spray. Set aside. Make sure to leave “handles” with the foil to lift the brownies out of the pan.

Place the chocolate in a microwave safe bowl and cook it at 45 second intervals until melted and smooth, do not overcook. Set the chocolate aside to cool, about 20 minutes.

Add the butter and the sugar to the bowl of a stand mixer fitted with a paddle attachment and cream them together until they are light and fluffy.

Add the eggs, one at a time, beating well after each addition.

With the mixer on low, slowly add the cooled chocolate until it’s combined. Then add the flour and the vanilla. Mix until it’s combined. Scrape the sides and bottom of the bowl to be sure it is all mixed together and there are no clumps on the bottom or sides of the bowl.

Spread the batter into the prepared pan.

Next, place 1/2 of the can of dulce de leche in a glass bowl, warm in the microwave for 30- 45 seconds, or until the caramel is a little easier to stir.

Drop spoonfuls of dulce de leche on the top of the brownie batter then use a knife to swirl it through the brownie batter.

Bake the brownies for 45 to 50 minutes, or until the center is almost totally set.

Let the brownies cool in the pan, then cut and enjoy. DO NOT OVER BAKE the brownies, they will continue to cook while they cool.

To make them even more fudgey, top with chocolate frosting.