How do you make gooey brownies even more irresistible? Add a generous swirling of Dulce de Leche caramel. Thanks to this Dulce de Leche Brownies recipe you can create a decadent dessert from bowl to baked in 30 minutes.
These dulce de leche brownies showcase one of the most heavenly flavor combinations – caramel and chocolate. While I have zero complaints against rich and gooey chocolate brownies, the addition of dulce de leche elevates them to a whole new level of indulgence.
Dulce de leche is a South American sweet treat that translates to candy of milk as it’s created by cooking condensed milk until it becomes thick and caramelizes. You can either purchase it in a can from your local grocery store or opt for homemade if you have the time. Either way, it’s tricky to resist not licking it straight from the spoon before it’s reached your brownie baking pan.
Once your batter is added to the baking pan, it’s time for those large golden swirls that will sink during baking to create little pockets of caramel in every mouthful. A dusting of flaked sea salt adds the finishing touch and is the perfect complement to the rich, fudgy brownie.
While I promise this recipe is easy, the hard part will be fighting off family and friends as these dulce de leche brownies are renowned for disappearing the second they’re out of the oven.
With Cinco de Mayo next week, this is gooey chocolate brownie will make the perfect dessert!
WHY WE LOVE THIS DULCE DE LECHE BROWNIES RECIPE
I could think of endless reasons why you need to give these dulce de leche brownies a try, but as you need to get to baking I'll keep it short and sweet:
- They’re guaranteed crowd-pleasers – From chocoholics to brownie buffs regardless of the crowd, the combination of caramel and chocolate is always a winner and produces the best brownies!That is of course if you are kind enough to share (zero judgment here if you devour them all!)
- These dulce de leche brownies are easy to make – we’re talking one bowl, under 30 minutes kind of easy.
- Canned dulce de leche – while my salted caramel cookie bars call for homemade dulce de leche, for this recipe you simply swirl in store-bought for added convenience. Or, head to link above for a super easy recipe. You'll have enough remaining dulce de leche to make both recipes!
- The ultimate dessert – serve warm with a scoop of vanilla ice cream and an extra drizzle of dulce de leche for an unforgettable dessert perfect for any occasion. It will become one of your favorite brownie recipes!
- unsalted butter
- vegetable oil
- granulated white sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- dulce de leche
- generous sprinkle of sea salt, flaked
SUBSTITUTIONS AND ADDITIONS
- Brownie batter: the added effort of homemade brownies will always taste better, but if you’re in a pinch you can always use boxed brownie mix and swirl in the can of dulce de leche as per instructions.
- Cocoa powder: it is best to use high-quality unsweetened cocoa powder as this allows you to control the sugar content. It also brings a more concentrated chocolate flavor. Do not be tempted to substitute with drinking chocolate or sweetened cocoa powder. Instead, the best substitute is for every 3 tablespoons of cocoa powder required, to use 1 ounce of unsweetened chocolate.
- Customize your brownies: one of the many joys of brownies is that they are so easy to make your own. You could add peanut butter, Nutella, caramel sauce, semi-sweet chocolate chips or top with a drizzle of dark chocolate and salted pretzel pieces.
- Add nuts: If you’re craving a little crunch, add some nuts to the brownie batter. A sprinkling of salted cashews in particular are the perfect addition to this sweet treat.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Large Mixing Bowl
- 8 inch square baking pan
- Parchment paper
HOW TO MAKE THIS DULCE DE LECHE BROWNIES RECIPE
This dulce de leche brownies recipe is super straightforward and is made using one bowl for minimal washing up. It makes around a dozen brownies depending on the desired size.
- Start by preheating the oven to 350°F degrees.
- Then, line an 8-inch square baking pan with parchment paper and set aside. Pro Tip: if you don’t have parchment paper to hand, avoid using butter to line the baking pan as this can cause the brownies to burn. Use non-stick cooking spray instead.
- In a medium-sized bowl, whisk together melted butter, oil, and sugar. Crack in the eggs followed by vanilla, then whisk until the batter is smooth.
- Sift in the all-purpose flour, unsweetened cocoa powder and salt in a large bowl. Gently fold the flour mixture into the wet ingredients until JUST combined using a spatula. Make sure not to overmix as it will change the consistency of the brownies and they may taste dense and dry and you will not get fudgy brownies. Pro Tip: To avoid overmixing the dry ingredients into the wet by combining the batter by hand instead of in a stand mixer or electric mixer.
- Pour batter into the prepared pan, smoothing the top out evenly. Add large dollops/ spoonfuls of dulce de leche and swirl into the batter with a knife or toothpick.
- Tip: Keep your swirls large so that when they sink during baking they will create little pockets of caramel (pockets of dulce de leche) underneath the marbled chocolate mixture surface. If desired, reserve a bit of the batter and dollop remaining brownie batter with the caramel.
- Just before they go in the oven, add a sprinkling of flaked sea salt on top for that irresistible salted caramel flavor.
- Place in the preheated oven and bake for about 20-25 minutes. You can also test if the brownies are done by inserting a toothpick or butter knife into the center of the pan. If it comes out slightly dirty with moist crumbs they’ll be perfect fudge-textured brownies.
- Remove and allow to cool in the pan at room temperature before slicing into 9-12 squares.
- Leave them overnight. If you have enough willpower, try and leave them to cool overnight on a wire rack. They taste even more delicious the next day.
- Go steady on the swirling. Avoid mixing the dulce de leche in with the batter too much on top of the brownie batter. You’ll get bigger pockets of that sensational salted caramel flavor if you swirl it as little as possible.
- Patience pays off. Although hard to resist, allow them to cool before eating as the dulce de leche will be super hot when straight out of the oven.
- Timing is key. It’s no secret that brownies need to be baked for just the right amount of time for the desired texture. They’ll be too cakey if they’re overcooked but melt in your hands and fall apart if undercooked. I've said 20-25 minutes but this may vary depending on your pan size and texture preference.
- I would not recommend storing these brownies in the fridge as they may start to dry out.
- Store them in an airtight container at room tempature and enjoy them within 5 days.
- These dulce de leche brownies will also keep in the freezer for up to 3 months.
- Make sure they are fully cooled before freezing. Wrap them in plastic wrap and aluminum foil and place them in an airtight container or freezer bag.
- Allow them to thaw at room temperature before enjoying!
FREQUENTLY ASKED QUESTIONS
Can I make my own dulce de leche?
Although it takes a little time, homemade dulce de leche is easy to make in the crockpot using sweetened condensed milk . Then you have two options: either, remove the paper from around the can, or open the can and pour the sweetened condensed milk into a canning jar (i.e., a 8oz Ball jar) and close tightly.
- Place the jar or can in the crockpot then fill with water until the can or jar is covered by about 1 inch of water.
- Cook on low for 8 hours. Don't panic if the jar or can looks a bit rusty once finished.
- Remove from the crockpot using tongs then carefully open with a can opener.
- If you've cooked it in a can but don't plan on using it yet store it in a reusable container, cover and refrigerate. It will last in the fridge for up to 1 week.
What is the best size pan for these brownies?
For this dulce de leche brownies recipe I used an 8-inch square baking pan. If you use use a 9-inch square pan, the brownies will be thinner and may take a little less time to cook.
Will these brownies be gooey in the middle?
As these are fudgy, chocolate brownies expect them to be gooey in the middle. They may even look a tad too gooey when you remove them from the oven but don’t panic, they’ll harden a little more as they cool in the pan. Do the toothpick test in the center to check – if it returns clean they may be overbaked and taste a little dry. Similarly you don’t want a toothpick that’s covered otherwise the middle will be raw.
What is the best way to serve dulce de leche brownies?
There are so many delicious ways to serve these brownies. Whether you prefer them warm with a scoop of ice cream and drizzling of dulce de leche or simply a glass of ice cold milk. They are also perfectly paired with sliced strawberries and cream for a sweet summer treat.
OTHER RECIPES YOU MAY ENJOY
- Salted Dulce De Leche Cookie Bars
- Peanut Butter Cream Cheese Brownies
- Salted Dark Chocolate Brownies
- Brookies - Brownie Cookies
How do you make gooey brownies even more irresistible? Add a generous swirling of Dulce de Leche caramel.
- ½ cup Butter melted
- 1 tablespoon Vegetable oil
- 1 ⅛ cup Granulated sugar
- 2 large eggs
- 1 teaspoon Pure vanilla extract
- ½ cup All-purpose flour
- ½ cup Unsweetened cocoa powder
- ¼ teaspoon Salt
- ¾ Dulce De Leche
- 1 teaspoon Flaked sea salt optional
Start by preheating the oven to 350°F degrees.
Then, line an 8-inch square baking pan with parchment paper and set aside.
In a medium-sized bowl, whisk together melted butter, oil, and sugar. Crack in the eggs followed by vanilla, then whisk until the batter is smooth.
Sift in the all-purpose flour, unsweetened cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined using a spatula. Make sure not to overmix as it will change the consistency of the brownies and they may taste dense and dry.
Pour batter into the prepared pan, smoothing the top out evenly. Add large dollops of dulce de leche and swirl into the batter with a knife or toothpick. Tip: Keep your large swirls so that when they sink during baking they will create little pockets of caramel underneath the marbled surface
Just before they go in the oven, add a sprinkling of flaked sea salt on top for that irresistible salted caramel flavor.
Place in the preheated oven and bake for about 20-25 minutes. You can also test if the brownies are done by inserting a toothpick into the center of the pan. If it comes out slightly dirty they’ll be perfect fudge-textured brownies.
Remove and allow to cool in the pan at room temperature before slicing into 9-12 squares.