These dulce de leche brownies are genius.
I’ve been making them for years and they rank up there. Way up there.
I’m enjoying summer in the south of Argentina, Patagonia, one of my favorite places in the world. I’m mostly in vacation mode.
But, as usual, the kitchen is the place to be, especially if you’re about to make, again, a batch of the now famous Dulce de Leche Brownies from David Lebovitz. I know many will cringe reading about warm ovens and hot soups if you’re in the southern hemisphere, but this is a cold place so summer is mild.
And hey, these are dulce de leche brownies, passing them up is unheard of.
Baking always gives me a sense of direction. And they are worth their weight in gold or whatever thing is worth a ton now. As comforting as cake or bread. But so easy it’s really a perfect effort-result idea. They’re a great snack or dessert for a barbecue or beach day, or 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. These brownies manage to make addicts of us.
People love them, and that’s saying a lot, since everything in this country has dulce de leche, and chocolate cake with dulce de leche filling is the birthday cake of choice.
I suggest a Nutella version, so beloved by most because I strongly believe that almost anything that can be made with one can be made with the other. I threw the almost in the sentence just so we don’t have a debate. I wanted to omit it, for the record.
This batter is good on its own, but the jam or spreads you use makes it brilliant. The thing to watch is not to swirl it too much; you need the puddle of dulce de leche or Nutella, so when you bite, you can taste it separated from the chocolate.
Do make these bars, they’re so good. Finger licking good. Literally.
Print
David Lebovitz’s Dulce de Leche Brownies
- Yield: 9 brownies 1x
Print Recipe
Pin Recipe
Scale
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 dulce de leche
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.
- Melt butter and chocolate in bowl over simmering water, stirring until melted and combined.
- 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 wont get the puddle.
- 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 second day, and will keep well for up to 3 days.
barely adapted from The Sweet Life in Paris, by David Lebovitz
yummychunklet says
June 23, 2012 at 11:53What delicious choices for swirls in brownies!
Kat says
June 23, 2012 at 13:12These look really good! I love the swirls.
Mary Hirsch says
June 23, 2012 at 13:51Just pinned these brownies on my "Nuts About Nutella" Board on Pinterest. These look yummy.
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!
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!
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!
Eftychia says
June 24, 2012 at 12:31A brownie recipe I will definitely try! Thanks!
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!
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!!
Jennie @themessybakerblog says
June 29, 2012 at 17:21I want to reach through the screen and take one of each. They look so yummy!
Emily Dicks says
July 6, 2012 at 21:22These look so good! i could eat at least 2 right now!
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 🙂
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.
Christina says
July 12, 2012 at 14:48Oooh! These are a must try!! They look fabulous!! 🙂
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!
Angie@Angie's Recipes says
January 24, 2018 at 09:15They look amazing and are worth every single calorie!