These dulce de leche brownies are genius. Fudgy and irresistible, they are marbled with dollops of sweet dulce de leche that appear when you bite into them. A very easy-to-make recipe that’s even easier to love.
I’ve been making them for years and they rank up there. Way up there. They are worth their weight in gold or whatever thing is worth a ton now.
They’re a great snack or dessert for a barbecue or beach day, but also for a chilly afternoon with a cup of coffee, so they work for everyone.
Dulce de leche is second nature to us in Argentina, our daily spread here and these brownies manage to make addicts out of us.
People love them, and that’s saying a lot since everything in this country has dulce de leche – a fact that is well recorded in this blog’s recipe archives.
What is dulce de leche?
Dulce de leche is a sweet jam (image below) made with milk, sugar and baking soda, the latter being accountable for its dark color. It takes a few hours to make and there are as many tips and tricks as there are grandmothers in this country. Each with its own recipe.
We have an abundance of brands and styles, pretty much like peanut butter in the US. So we use it a lot as you might imagine.
The flavor is very sweet, similar to caramel but not quite. It does have a milk undertone, something that caramel lacks, and some might say it’s not as sophisticated, and they might be right. I’m a raving fan so my opinion is biased.
You can easily buy it online. Brands I recommend are Cachafaz and Havanna.
There are two parts to this recipe:
- A brownie base made with chocolate and cocoa powder, a combination that makes them intensely chocolate.
- Dulce de leche to marble the top.
Tips & tricks for getting the best results:
- Use both melted chocolate and cocoa powder as instructed in the recipe. The final chocolate flavor will be superb, deep and intense, something achieved by using both.
- Use regular dulce de leche (see links above for buying it online), so it stays soft after baking. This will ensure that you bite into gooey dulce de leche that hasn’t hardened during baking.
- Marble the mixture a bit but not too much; make sure you have whole spots of dulce de leche. You need the puddle of dulce de leche so, when you bite, you can taste it separated from the chocolate.
A variation on this recipe:
I suggest making a Nutella version, that hazelnut chocolate spread beloved by most of us, because I strongly believe that almost anything that can be made with dulce de leche can be made with Nutella.
But hey, these are dulce de leche brownies, passing them up is unheard of. Do make this recipe, the results are so good. Finger licking good. Literally.
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These dulce de leche brownies are genius. Fudgy and irresistible, they are marbled with dollops of sweet dulce de leche that appear when you bite into them. A very easy-to-make recipe that’s even easier to love.
Ingredients
- 8 Tbs (115g) unsalted butter, cut into pieces
- 6 oz. (170g) semisweet chocolate, chopped
- ¼ cup (25g) unsweetened cocoa powder
- 3 large eggs
- 1 cup (200g) sugar
- 1 cup (140g) all-purpose flour
- ½ teaspoon vanilla extract or paste
- 1 cup (300g) regular dulce de leche (see notes below for buying it online)
Instructions
- Preheat oven to 350ºF / 180ºC.
- Line an 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and sides of the pan. Grease bottom and sides with a bit of butter or non-stick spray. This will make it easier to unmold.
- Melt butter and chocolate in a bowl over simmering water, stirring until melted and combined. Or use the microwave in 15-second intervals, mixing well after each. Be careful not to burn or char the chocolate.
- Remove from heat and whisk in the cocoa until smooth. Add the eggs, one at a time, then stir in the sugar, vanilla, then the flour.
- Pour batter into prepared pan. Drop tablespoonfuls of dulce de leche. With the tip of a knife swirl the spread very slightly; otherwise, you won’t get the puddle we want.
- Bake for 35 to 45 minutes. The brownies are done when the center feels just slightly firm. Do not over bake.
- Remove from the oven and cool completely. Cool on wire rack.
- These brownies are better the next day and will keep well for up to 3 days.
Notes
- Use both melted chocolate and cocoa powder as instructed in the recipe. The final chocolate flavor will be superb, deep and intense, something achieved by using both.
- Use regular dulce de leche (see links above for buying it online), so it stays soft after baking. This will ensure that you bite into gooey dulce de leche that hasn’t hardened during baking.
- Marble the mixture a bit but not too much; make sure you have whole spots of dulce de leche. You need the puddle of dulce de leche so, when you bite, you can taste it separated from the chocolate.
- Buying dulce de leche: brands I recommend are Cachafaz and Havanna.
Keywords: dulce de leche, dulce de leche brownies, brownies
Angie@Angie's Recipes says
January 24, 2018 at 09:15They look amazing and are worth every single calorie!
Lisa says
February 28, 2013 at 08:54Paula..I have to try your version with the dulce de leche. I am literally drooling at 4 am! Your batter swirl photos are food porn to the 1000th degree!
Christina says
July 12, 2012 at 14:48Oooh! These are a must try!! They look fabulous!! 🙂
Viviane Bauquet Farre says
July 12, 2012 at 13:46This is a textural masterpiece. These brownies are impeccably aesthetic and just beg to be gobbled down. Simply wonderful.
Vicki @ WITK says
July 10, 2012 at 23:58Brownies are an excellent way to diffuse stress! These look so amazing with the nutella and dulce de leche drizzled on top 🙂
Emily Dicks says
July 6, 2012 at 21:22These look so good! i could eat at least 2 right now!
Jennie @themessybakerblog says
June 29, 2012 at 17:21I want to reach through the screen and take one of each. They look so yummy!
Kathy says
June 26, 2012 at 12:00Paula, These are fabulous looking and I’m sure incredibly delicious!! Dulce de Leche is one of my favorite things…by the spoonful! have a great day!!
Lizzy says
June 24, 2012 at 16:04Mmmmmm….I tried to make cookies that called for mixing in the Nutella…they weren't impressive. Swirling is the way to go…both versions look marvelous!
Eftychia says
June 24, 2012 at 12:31A brownie recipe I will definitely try! Thanks!
Andrea_TheKitchenLioness says
June 24, 2012 at 09:29Well Paula it is a French brand "Bonne Maman" – I do not know whether it comes even close to the "La Salamandra" – but I will try to follow your recommendation and find that one, somehow I am sure, it is the best ddl on the market!
Andrea_TheKitchenLioness says
June 23, 2012 at 19:04Paula, the brownies look utterly delicious! Since I discovered a very good (in my opinion) ddl, I will have to try this recipe for a much needed treat one day!
wp_vknotes_admin says
June 24, 2012 at 01:31What brand is it? Try to find La Salamandra if you can. Good luck making this!
Pauline says
June 23, 2012 at 14:04Love these – not only to we crave Tango in the UK now we also have to have dulce de leche in everything sweet!
wp_vknotes_admin says
June 24, 2012 at 01:29I don´t blame you! It really goes with everything sweet!
Mary Hirsch says
June 23, 2012 at 13:51Just pinned these brownies on my "Nuts About Nutella" Board on Pinterest. These look yummy.
Kat says
June 23, 2012 at 13:12These look really good! I love the swirls.
yummychunklet says
June 23, 2012 at 11:53What delicious choices for swirls in brownies!