Dulce De Leche Brownies

Dulce de Leche Brownies by @browneyedbaker :: www.browneyedbaker.com

Last fall, I saw Maria’s dulce de leche brownies show up in my feed reader, and I haven’t been able to get dulce de leche brownies out of my head ever since. They fell off of my radar for awhile; planning for Thanksgiving and then diving head-first into Christmas baking consumed the food portion of my brain, but last week I was looking for something in my pantry, and saw two jars of dulce de leche staring back at me. The brownies suddenly came back to me, and within a few hours, I was standing in my kitchen enjoying a warm, fudgy brownie.

Dulce de Leche Brownies by @browneyedbaker :: www.browneyedbaker.com

I took this idea and executed it with my favorite brownie recipe of all time, the Baked Brownie. I used the same technique as I did in the Sweet and Salty Brownies, which is to prepare the base brownie batter, pour half of it into the pan, and then cover that layer with the thick, sweet dulce de leche, and top it off with the remaining brownie batter.

Dulce de Leche Brownies by @browneyedbaker :: www.browneyedbaker.com

The result?

Thick, fudge-like brownies packed with chocolate flavor with pockets of dulce de leche running throughout the middle of the brownies. These are incredibly rich and utterly wonderful. I couldn’t stop taking a little corner here, a little corner there every time I walked past the container after I had made them. Now I’m so sad that they’re gone!

That’s how you know something is definitely worth making again!

Dulce de Leche Brownies by @browneyedbaker :: www.browneyedbaker.com

One year ago: Homemade Hostess Cupcakes
Two years ago: Focaccia Bread
Three years ago: Cranberry White Chocolate Chip Cookies

Dulce de Leche Brownies

Yield: 24 brownies

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Dense, chewy brownies infused with dulce de leche.

Ingredients:

1¼ cups all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
¾ cup dulce de leche

Directions:

1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment; set aside.

2. In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.

3. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.

4. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.

6. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the dulce de leche over the brownie layer in a zigzag pattern, making sure the dulce de leche doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the dulce de leche evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the dulce de leche layer.

7. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. Remove the brownies from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

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53 Responses to “Dulce De Leche Brownies”

  1. Michelle C. on January 16, 2014 at 12:22 am

    Ugh! The Baked Brownie is my kryptonite!! I keep the ingredients on hand at all times! Looks like I’ll be making a trip to the store for some Dulce De Leche :-) YAY!!

    Reply

  2. Robert Frazier on January 16, 2014 at 12:50 am

    looks like heaven from a pan…. on my must make list now

    Reply

  3. Laura (Tutti Dolci) on January 16, 2014 at 1:45 am

    I love dulce de leche brownies, these are gorgeous!

    Reply

  4. Ala on January 16, 2014 at 2:44 am

    Somehow I get the feeling that I’m going to have the same experience with these brownies that you did with Maria’s–I don’t know how long it will take before I either whip up a batch of dulce de leche again or given in and go to the store to buy it…but this has been duly bookmarked. Here’s to hoping the time for my own nibbles comes soon!

    Reply

  5. Betsy | JavaCupcake.com on January 16, 2014 at 2:45 am

    OH YUM. I seriously want to jump thru my screen and lick off that dulce de leche off the brownies! YUM YUM YUM!

    Reply

  6. Pieliekamais on January 16, 2014 at 3:38 am

    These look SO good! And I have a jar of condensed sweetened milk in my pantry, so… :)

    Reply

  7. Averie @ Averie Cooks on January 16, 2014 at 3:39 am

    They look awesome! I made some dulce de leche bars that were kind of like 7 layer/magic bars over the holidays, but with dulce de leche. Ive never used it in brownies though. Where have I been! I bet these brownies are so moist and just so good!

    Reply

  8. Ellen on January 16, 2014 at 3:55 am

    Decadence on decadence!!

    Reply

  9. Mademoiselle C. on January 16, 2014 at 4:08 am

    I love lychees, and chocolate. Dulce de Leche Brownies were made for me!
    Drooooooooolllll!
    Mademoiselle C. xx
    http://www.creamstop.com

    Reply

  10. Becki's Whole Life on January 16, 2014 at 6:17 am

    Wow, I have never made the Baked brownies, but your photos look sooo good. I love the Dulce de leche in there as well – what a perfect combo!

    Reply

  11. Maria on January 16, 2014 at 8:14 am

    Glad you liked the brownies! I need to make them again!

    Reply

  12. key2cakes on January 16, 2014 at 8:28 am

    Yumm-O in my Rachel Ray v. These look fantastic!

    Reply

  13. Denise Browning@From Brazil To You on January 16, 2014 at 9:06 am

    Holly, molly, Michelle!!! This is temptation travestied in brownies. You are making me insane…I could eat them right now, at breakfast time… Hehe.

    Reply

  14. Nancy P.@thebittersideofsweet on January 16, 2014 at 9:14 am

    I think the result seems out of this world! They look amazing!!

    Reply

  15. Katrina @ Warm Vanilla Sugar on January 16, 2014 at 9:28 am

    Mmm these look so chewy and delicious!

    Reply

  16. Gail Hiltunen on January 16, 2014 at 9:51 am

    I’m going to make these for Saturday morning Book Group!
    One question: dark chocolate, is that unsweetened baking choc or can semi-sweet choc chips be used? Thank you!

    Reply

    • Michelle on January 16th, 2014 at 10:19 pm

      Hi Gail, Actually, neither. Dark chocolate falls in between semisweet chocolate and unsweetened chocolate, and it typically has a cacao percent in the range of 60% to 75%. If you can’t find that type of chocolate, then I would use semisweet. Definitely do not use unsweetened.

      Reply

  17. Cate @ Chez CateyLou on January 16, 2014 at 10:20 am

    I can’t even handle how amazing these look. Brownies are my absolute favorite dessert. These look SO rich and delicious! What kind of Dulce de Leche do you use?

    Reply

  18. Rose on January 16, 2014 at 11:43 am

    Look delish? Can I substitute sweetened condensed milk for the dulce de leche?

    Reply

    • Michelle on January 16th, 2014 at 10:21 pm

      Hi Rose, Dulce de leche is actually caramelized sweetened condensed milk. I do not recommend using straight sweetened condensed milk.

      Reply

  19. Olivia on January 16, 2014 at 12:23 pm

    Where do you find dulce de leche? I’ve never been able to find it. Thanks!

    Reply

    • Michelle on January 16th, 2014 at 10:28 pm

      Hi Olivia, I find it at my local grocery store and at a local Italian grocery. I have a larger grocery store near me that sells multiple brands of it; the smaller grocery store sells the Nestle brand in the Hispanic section of the International aisle.

      Reply

  20. Graham @ Glazed & Confused on January 16, 2014 at 12:26 pm

    Okay um YUM!!! These look SO fudgy and delicious and insanely moist. I swear I almost tried licking my screen.

    Reply

  21. Christina @ The Beautiful Balance on January 16, 2014 at 1:18 pm

    These are perfect. They look so fudge-like and rich!

    Reply

  22. Better With Sugar on January 16, 2014 at 3:43 pm

    These look amazing! I’ve never seen Dulce De Leche before, but I am going to go find some so I can make these!

    Reply

  23. Helen @ Scrummy Lane on January 16, 2014 at 6:41 pm

    Oh my goodness! These just look incredible with that layer of dulce de leche. Do you buy the dulce de leche in a pot at the supermarket?

    Reply

    • Michelle on January 16th, 2014 at 10:30 pm

      Hi Helen, Yes, I buy it at the grocery store; depending on the brand, it comes in either a can or jar. I find it in the Hispanic section of the International aisle in the grocery store.

      Reply

  24. Kira - HealthAble Old Soul on January 16, 2014 at 8:01 pm

    Chocolate and caramel is a favorite with my sibling and he knows I love to bake for him – he will go caramel crazy!

    Reply

  25. Tracy | Pale Yellow on January 16, 2014 at 8:55 pm

    I love the Baked brownie! Adding dulce de leche is lovely! I wish I had cans of the stuff in my pantry!

    Reply

  26. Mimi @ Culinary Couture on January 16, 2014 at 9:29 pm

    I love the little pockets of dulce de leche! So tempting!

    Reply

  27. Gretchen on January 17, 2014 at 12:00 am

    Hi Michelle – This recipe looks wonderful! Thank you for posting. If you ever see it around, this dulce de leche is locally made in Pittsburgh! http://www.ladorita.net/index.html

    Reply

    • Michelle on January 17th, 2014 at 3:53 pm

      Hi Gretchen, I’ve actually bought this at Market District, I had no idea it was made in Pittsburgh! Awesome to know, thank you!

      Reply

  28. Becca @ Crumbs on January 17, 2014 at 5:04 am

    These look gooey and decadent, just how I like my brownies!

    Reply

  29. Jessica @ A Kitchen Addiction on January 17, 2014 at 9:24 am

    Love how rich and fudgy these look!

    Reply

  30. Athanasia on January 18, 2014 at 3:58 am

    awesome!just made these ,waiting for them to cool!

    Reply

  31. kbpage18 on January 18, 2014 at 3:35 pm

    Hi there, when you say that the chocolate/butter with the sugar should be whisked until combined, does that mean I continue to whisk until it’s smooth? (I combined them and it’s still a bit granular…)

    Reply

    • Michelle on January 19th, 2014 at 10:45 pm

      No, it won’t get totally smooth with the granulated sugar in there; just make sure everything is incorporated together.

      Reply

  32. Farah @everylittlecrumb on January 19, 2014 at 12:55 am

    Omg…these look so good! Great pictures! Not many things better than a fudgy brownie but the added dulce de leche definitely elevates things

    Reply

  33. Megan Lehrkamp on January 19, 2014 at 11:51 pm

    What kind of dark chocolate do you use? They look delicious can’t wait to try them!

    Reply

    • Michelle on January 20th, 2014 at 10:07 am

      Hi Megan, I use Valrhona 72% dark chocolate.

      Reply

      • Megan on January 20th, 2014 at 10:12 am

        Thank you!

        Reply

  34. Diana on January 21, 2014 at 12:03 pm

    These were wonderful! Made them last night and my family LOVED them! I did use the sweetened condensed milk that I turned to caramel using a slow cooker…. not sure if others have heard of that method but I emptied the sweetened condensed milk into a canning jar and put the lid on tight then put it in my Crock-Pot and covered it in water up to the lid. ..Put it on low for 8 hours and BAM – just what you need for the brownies!

    Reply

  35. Rosene S on January 21, 2014 at 2:13 pm

    this is pure torture

    Reply

  36. Stefanie on January 28, 2014 at 7:03 pm

    When I looked for nestle dulce de leche in the Hispanic food section as the comments said to…I was surprised to find three varieties…all of which say “dulce de leche” on the can. Make sure to get the “caramel” variety!

    Reply

  37. Jessica on January 28, 2014 at 8:35 pm

    I made these brownies for an event at work. I must say, they are the best brownies I have ever tasted! THANK YOU! Just wondering if you have ever thought about publishing a cookbook. You have so many great recipes. I most certainly would purchase the book!

    Reply

    • Michelle on January 29th, 2014 at 10:02 am

      Hi Jessica, Thanks so much for your sweet words! I have thought about it; I’ll certainly keep you all posted! :)

      Reply

  38. Nila @ The Tough Cookie on January 29, 2014 at 5:13 pm

    Oh, don’t get me started on dulce de leche brownies! I just managed to shake off my dulce de leche brownie addiction!

    Perhaps I should make another batch?

    Reply

  39. stacey on May 2, 2014 at 2:58 pm

    just made these for a cinco de mayo themed potluck and they were a HUGE hit!!!! super yummy! but a couple of tips for others: 1. sift the cocoa powder first! 2. i spread the dulche de leche around on the brownie layer as directed, but i wish i had dropped it in clumps and left it like that! mine had a very thin layer inside the brownie, but i really like the pictures on the blog where there seem to be chunks of it within the brownies! i will try it next time :)

    Reply

  40. Lucy on May 23, 2014 at 11:51 am

    Delicious brownies!

    Reply

  41. Jessica on June 3, 2014 at 9:30 pm

    Thank you so much for sharing this recipe! I had many cans of dulce de leche leftover from my wedding and wasn’t sure what to do with them! (We used the dulce de leche for a Brazilian wedding favor treat called “Bem Casados.” in case you are wondering. I think they are like alfajores but instead of a shortbread the cookies are more like spongecake).
    I am eating one of the Dulce de Leche brownies as I write this comment. :) I did substitute semi-sweet chocolate chips for the 11 ounces of dark chocolate and it worked just fine. I also “dropped” the dulce de leche on top of the first layer of batter instead of spreading it. One of the other commentators mentioned they only had a thin layer of dulce de leche when they spread it instead of the nice “pockets” of dulce de leche like in your photos. My dulce de leche was also too thick to really spread. I used Nestle’s La Lechera Dulce de Leche. I also had to bake the brownies for a bit longer. I find that these brownies are very decadent, almost too sweet, most likely my semi-sweet chocolate, and for me a glass of milk was a necessity! All in all, I was very pleased with this recipe, though next time I will use the dark chocolate! Thanks again! Your website is beautiful and I think you are a true artist in cooking, both in your presentation and in the construction of your recipes!

    Reply

  42. Sam on June 4, 2014 at 5:31 am

    Hello,

    I’ve managed to make homemade dulce de leche (stirring milk & sugar version) and have kept it in the refrigerator to store.

    Just a quick question on the temperature of dulce de leche. Should i microwave it for a bit and put it on the first layer of batter or should i just directly put the thick dulce de leche paste on the batter? Its consistency has gotten thick as it was kept in the refrigerator.

    Thanks

    Reply

    • Michelle on June 4th, 2014 at 9:52 am

      Hi Sam, If it’s been refrigerated, I would warm it up briefly so it’s easier to spread.

      Reply

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