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Pile and rows of brownies oozing dulce de leche on parchment paper with a white background.

Dulce de Leche Brownies

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Fudgy and irresistible, these intense brownies 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. They keep well and can be frozen. 

  • Total Time: 40 minutes
  • Yield: 9 squares

Ingredients

Units
  • 1/2 cup (115g) unsalted butter, cut into pieces
  • 6 oz. (170g) semisweet chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar, light or dark
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1/2 teaspoon vanilla extract or paste
  • 1 cup (300g) regular dulce de leche (see notes below)

Instructions

  1. Preheat the oven to 350ºF / 180ºC.
  2. Butter or spray an 8-inch (20 cm) square baking pan. Line it with a strip of parchment paper covering the bottom and two sides of the pan. This will make it easier to remove the block of brownies.
  3. 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.
  4. Remove from heat and add the eggs, mixing well with a whisk.
  5. Add the sugar and vanilla and integrate them well. 
  6. Sift in the flour, cocoa powder, and salt. Stir to mix well. 
  7. Pour the batter into the prepared pan.
  8. Drop spoonfuls of dulce de leche, making 9 mounds.
  9. With the tip of a knife, swirl both batters slightly. Don't overmix them; otherwise, you won't get the puddles of dulce de leche we want.
  10. Bake for 25-30 minutes. The brownies are done when the center still jiggles a little. Do not overbake.
  11. Remove from the oven and cool for 15 minutes.
  12. Run a smooth-bladed knife around the edges to loosen any bits of dulce de leche or batter that might've stuck. Cool completely on a wire rack.
  13. These brownies are better the next day and will keep well for up to 3 days, covered in plastic wrap or in an airtight container.

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Type of dulce de leche: use the regular kind so it stays soft after baking. This will ensure that you bite into gooey dulce de leche that hasn't hardened during baking. My favorites are dulce de leche Cachafaz and La Serenisima milk caramel.

Marbling: the mixture should be marbled 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 that when you bite, you can taste it separated from the chocolate.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/9
  • Calories: 471
  • Sugar: 45.9 g
  • Sodium: 70.9 mg
  • Fat: 22 g
  • Carbohydrates: 62.7 g
  • Fiber: 2.6 g
  • Protein: 7.5 g
  • Cholesterol: 99.9 mg

Find it online: https://vintagekitchennotes.com/david-lebovitz-dulce-de-leche-brownies/